Hundred-Year Divine Kitchen · Authentic Sichuan Cuisine (Sichuan University Branch)
Sichuan cuisine · ⭐ 4.5
No. 2 Kehua Street
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. 2 Kehua Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Twice-Cooked Pork, Eighteen-Second Liver Slices, Kung Pao Chicken.
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: 4.5
- Address: No. 2 Kehua Street
- Popular dishes: Twice-Cooked Pork, Eighteen-Second Liver Slices, Kung Pao Chicken, Steam Pot Shrimp with Rice Noodles, Special Glacier Eggplant
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Dishes
Twice-Cooked PorkA classic Sichuan dish made by stir-frying boiled pork slices with green peppers and scallions, seasoned with fermented broad bean paste and chili.
Eighteen-Second Liver SlicesA Sichuan dish featuring quick-fried pig liver slices with vegetables, known for its tender texture and spicy-savory flavor.
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.
Steam Pot Shrimp with Rice NoodlesFresh shrimp are deveined and butterfly-cut, then steamed with rice noodles in a steam pot, resulting in tender shrimp and flavorful noodles.
Special Glacier EggplantFresh eggplant is deep-fried to crispy perfection and served with a special sauce, offering a unique blend of textures and flavors.
Special Old TofuSpecial old tofu is a dish made primarily with old tofu, typically pan-fried until golden and then stewed with seasonings and side ingredients. Commonly used seasonings include soy sauce, scallions, ginger, garlic, and sometimes minced meat or vegetables for added flavor.
Special Pot RiceA flavorful rice dish cooked in a wok with ingredients like pork, eggs, and vegetables, resulting in a savory and aromatic meal.
Yanbian BeefA Sichuan dish made with beef brisket, marinated and braised until tender, then sliced and served with a savory, slightly spicy flavor.
Braised Spare Ribs with Lotus RootLotus root stewed with pork ribs is a slow-cooked dish using pork ribs and lotus root as main ingredients. After blanching the ribs, they are simmered together with peeled and cubed lotus root in water, ginger slices, and seasonings until the ribs are tender and the lotus root absorbs the flavors.
Garlic Butter Butterfly Shrimp with VermicelliFresh butterfly shrimp steamed with garlic butter and vermicelli noodles, creating a savory and aromatic dish.
Pot-edge CakeA thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
Green Pepper RabbitA spicy Sichuan dish featuring tender rabbit meat stir-fried with green peppers, garlic, and ginger, delivering a bold, numbingly hot flavor.