Xi Yan · Yi Chu
Sichuan cuisine · ⭐ 3.8
No. 88, Section 4, Lingang Road, Blue Light Konggang International City
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. 88, Section 4, Lingang Road, Blue Light Konggang International City. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger with Pork Neck, Pressure Pot Two-in-One, Stir-Fried Beef with Yellow Onion.
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: 3.8
- Address: No. 88, Section 4, Lingang Road, Blue Light Konggang International City
- Popular dishes: Young Ginger with Pork Neck, Pressure Pot Two-in-One, Stir-Fried Beef with Yellow Onion, Spicy Pot Chicken and Intestines, Roast Duck
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Dishes
Young Ginger with Pork NeckA Sichuan dish featuring young ginger and pork neck, stir-fried to bring out a spicy and aromatic flavor.
Pressure Pot Two-in-OneA Chinese dish featuring two flavors cooked together in a pressure pot, typically with pork and chicken or tofu, resulting in tender, flavorful meat and rich broth.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Spicy Pot Chicken and IntestinesDry Pot Pig Intestine Chicken is a dish made with pig intestines and chicken. After separate preparation and blanching, they are stir-fried with chili, Sichuan pepper, ginger, garlic, and other seasonings, then seasoned with doubanjiang and cooking wine, slowly stewed over low heat until fully flavored.
Roast DuckRoast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
Stir-Fried Pork IntestinesA Sichuan dish made by quickly stir-frying pork intestines with chili, garlic, and ginger for a spicy, aromatic flavor.
Boiled ShrimpSteamed shrimp is a dish primarily made with fresh shrimp, prepared simply by blanching in boiling water to preserve the natural flavor of the shrimp meat, which is then enjoyed with minimal seasoning. The shrimp meat is tender and refreshing.
Braised Pork Meatballs in Clay PotA dish of fresh pork meatballs simmered slowly in a clay pot, resulting in tender texture and rich flavor.
Stewed Goose in Iron PotA traditional dish made by slow-cooking a whole goose with aromatics and seasonings in an iron pot until tender and flavorful.