Lao Zi Wei Garden Restaurant (Guose Tianxiang Branch)
Sichuan cuisine · ⭐ 4.2
Beside No. 5, Guose Tianxiang, Group 5, Huangshi Community, Guan Wen Road (opposite Huangshi Metro Station)
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 Beside No. 5, Guose Tianxiang, Group 5, Huangshi Community, Guan Wen Road (opposite Huangshi Metro Station). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-fried Yam with Wood Ear Mushrooms, Boiling Fish, Whole Roasted Lamb.
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: 4.2
- Address: Beside No. 5, Guose Tianxiang, Group 5, Huangshi Community, Guan Wen Road (opposite Huangshi Metro Station)
- Popular dishes: Stir-fried Yam with Wood Ear Mushrooms, Boiling Fish, Whole Roasted Lamb, Stir-Fried Pork Intestines, Stone Pot Tender Beef
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Dishes
Stir-fried Yam with Wood Ear MushroomsStir-fried yam with black fungus is a home-style dish primarily made with yam and black fungus. Peel the yam, cut it into slices or strips, and soak the black fungus in advance before washing it clean. Stir-fry both ingredients together in hot oil, add seasonings such as salt and light soy sauce, and cook until the yam becomes soft and the black fungus turns crisp and tender.
Boiling FishA dish featuring fresh fish with vegetables like mung beans and cabbage, topped with hot oil infused with chili and Sichuan pepper to quickly cook the fish slices and infuse flavor.
Whole Roasted LambRoast whole lamb is a dish made with an entire lamb as the main ingredient. After marinating, the whole lamb is slowly roasted over charcoal until the skin turns golden and crispy, while the meat remains tender and fragrant.
Stir-Fried Pork IntestinesA Sichuan dish made by quickly stir-frying pork intestines with chili, garlic, and ginger for a spicy, aromatic flavor.
Stone Pot Tender BeefA dish featuring tender beef cooked in a hot stone pot with vegetables, known for its rich flavor and soft texture.
Braised Eel in Brown SauceA dish made by slow-cooking fresh eel with soy sauce, sugar, and aromatics until tender and flavorful.
Huo Xiang FishA dish made with fresh fish steamed with ho香 (a type of herb), featuring a delicate flavor and aromatic herbal notes.
Pot-edge Steamed BunPotato bread is a flour-based dish made by rolling dough into thin sheets, cutting it into strips, boiling in water, and then cooking with vegetables and meat. It has a soft, chewy texture and delicious broth.
Green Pepper FishGreen pepper fish is a dish made with fresh fish and green peppers. Fish like grass carp or sea bass is marinated, then stir-fried with sliced green peppers. Ginger, garlic, and soy sauce are often added for flavor.
Sandstorm Spare RibsA dish of pork ribs marinated and deep-fried until crispy, resembling sand in texture, often served with salt and pepper or chili powder.
Egg Meets StoneEgg hitting stone is a dish primarily made with eggs. Eggs are beaten and fried in hot oil until set, then seasoned and stir-fried with pre-cooked tofu or vegetables. Proper heat control ensures a tender texture.