Sichuan Family Banquet (Weicheng North Road East Section Branch)
Sichuan cuisine · ⭐ 3.3
No. 164, East Section, Weicheng North Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 164, East Section, Weicheng North Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken Salad, Crispy Tofu with Sauce, Spicy Beef Noodles.
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: 3.3
- Address: No. 164, East Section, Weicheng North Road
- Popular dishes: Spicy Chicken Salad, Crispy Tofu with Sauce, Spicy Beef Noodles, Spicy Cauliflower in Hot Pot, Pork Tetra
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Dishes
Spicy Chicken SaladA cold dish made with boiled chicken and seasoned with spicy oil, garlic, and vinegar for a bold, refreshing flavor.
Crispy Tofu with SauceBaojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
Spicy Beef NoodlesDry-mixed beef is a dish made by slicing cooked beef and mixing it with seasonings. Typically using beef shank or brisket, the meat is blanched or stewed until tender, cooled, sliced, then mixed with scallions, ginger, garlic, chili oil, soy sauce, vinegar, Sichuan pepper powder, and sesame for rich flavor and texture.
Spicy Cauliflower in Hot PotDry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
Pork Tetra掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
Red Bean Pork CollarA dish featuring pork collar simmered with red beans, resulting in tender meat and sweet, soft beans.
Sauce RabbitA Sichuan dish featuring tender rabbit meat served with a spicy and numbing dipping sauce made from chili oil, Sichuan peppercorns, garlic, and herbs.