You Yun · Traditional Sichuan Cuisine (Xiyuan Ji Branch)
Sichuan cuisine · ⭐ 4.7
No. 1, Qingjiang Middle Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 1, Qingjiang Middle Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-fried Pork with Spicy Sauce, Spicy Beef and Ox Tripe Slices, Kung Pao Shrimp Balls.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chengdu
- Category: Sichuan cuisine
- Rating: 4.7
- Address: No. 1, Qingjiang Middle Road
- Popular dishes: Stir-fried Pork with Spicy Sauce, Spicy Beef and Ox Tripe Slices, Kung Pao Shrimp Balls, Kung Pao Chicken, General Chicken and Beef Soup
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Dishes
Stir-fried Pork with Spicy SauceHui Guo Tu Zhu Rou is a Chinese dish featuring pork belly as the main ingredient. The meat is sliced, boiled, then stir-fried. It's cooked until the fat renders out, then seasoned with doubanjiang, garlic, ginger, and green peppers.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
General Chicken and Beef SoupA nourishing soup made with chicken and beef, simmered slowly with medicinal herbs for a rich, savory flavor.
Yun's Jar MeatA traditional Chinese dish made by slow-cooking marinated pork belly in a clay pot until tender and flavorful.
Sichuan Boiled Snowflake BeefSichuan-style boiled beef with marbled texture features thinly sliced beef marinated in spices, cooked with bean sprouts and cabbage in boiling water, then topped with hot oil and chili peppers and Sichuan peppercorns. The dish emphasizes precise cooking time to ensure tender beef and crisp vegetables.
Seafood Immortal DuckA specialty dish blending seafood and duck, featuring tender duck leg with shrimp and squid in a secret sauce, slow-cooked to perfection for rich, savory flavor.
Salt-fried PorkSalt-fried meat is a Chinese dish made primarily with pork, typically using fatty pork slices stir-fried with doubanjiang, garlic, ginger, and green peppers. The pork is first pan-fried to release oil, then seasoned and mixed with vegetables for a flavorful, tender result.
Bud-tip Braised PorkBud-tip Braised Pork features tender pork belly simmered with fresh vegetable buds, creating a rich and aromatic dish.
Spicy Tofu with Pig Trotter TendonsA spicy Sichuan dish made with soft tofu and pig trotter tendons, simmered in a rich sauce of chili, Sichuan peppercorns, and fermented bean paste.