Eying Dining Hall (Qingjiang East Road Branch)
Sichuan cuisine · ⭐ 4.1
No. 360 Qingjiang East Road, Funan Subdistrict (next to Eying 1958 Cinema)
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. 360 Qingjiang East Road, Funan Subdistrict (next to Eying 1958 Cinema). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kung Pao Chicken, Eying Lion's Head, Spicy Pork Shank.
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: 4.1
- Address: No. 360 Qingjiang East Road, Funan Subdistrict (next to Eying 1958 Cinema)
- Popular dishes: Kung Pao Chicken, Eying Lion's Head, Spicy Pork Shank, Spicy Oil Rabbit Cubes, Stir-fried Liver and Kidney
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
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.
Eying Lion's HeadA traditional dish made of seasoned pork balls, deep-fried and braised until tender, with rich flavor and soft texture.
Spicy Pork ShankA classic Sichuan dish featuring tender pork shank glazed with a complex sauce of spicy, sweet, sour, and savory flavors.
Spicy Oil Rabbit CubesRed oil rabbit cubes is a dish made primarily with rabbit meat. The rabbit is cut into small cubes, blanched to remove odor, then mixed with chili oil, Sichuan pepper, garlic, ginger, and other seasonings. The finished dish has a bright red color, a fresh and slightly spicy flavor, and tender rabbit meat.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
Garlic FishGarlic fish is made with fresh fish and大量 garlic, stir-fried together. The fish is marinated, pan-fried until golden, then cooked with garlic, ginger, and scallions, seasoned with soy sauce, cooking wine, and water to infuse the garlic flavor into the fish.
Huoxiang Fish (Carp)Made with carp marinated in herbs and spices, then pan-fried and simmered in a spicy sauce with fermented bean paste and chili, resulting in a fragrant and flavorful dish.
Sour Cabbage Blood CurdA Sichuan dish made with pig's blood and sour cabbage, simmered in broth for a tangy, spicy flavor.
Fried Rice Noodles with PorkSpicy pork slices with crispy rice crackers, stir-fried with peppers and a savory sauce, finished with quick-frying the crackers to absorb flavors while keeping them crunchy.
Goose Foot and Vermicelli StewA Cantonese stew featuring tender goose feet and vermicelli, simmered in a savory broth for rich flavor.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.