A Few Signature Dishes (Guobin Branch)
Sichuan cuisine · ⭐ 4.2
No. 89, Jinke Middle Road, 1st Floor
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. 89, Jinke Middle Road, 1st Floor. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sliced Beef with Young Ginger, Twice-Cooked Pork, Dumpling Soup.
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: No. 89, Jinke Middle Road, 1st Floor
- Popular dishes: Sliced Beef with Young Ginger, Twice-Cooked Pork, Dumpling Soup, Pan-fried Chicken, Spicy Cauliflower in Hot Pot
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Dishes
Sliced Beef with Young GingerBeef with young ginger is a dish primarily made with beef and young ginger. The beef is sliced into thin strips, marinated with seasonings, and then stir-fried together with fresh young ginger slices. During preparation, soy sauce, cooking wine, and starch are typically added to enhance the flavor.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Dumpling SoupA traditional Chinese soup made with meat or fish dumplings cooked in broth, known for its tender texture and savory flavor.
Pan-fried ChickenA classic home-style dish featuring tender chicken pan-seared until golden and crispy, seasoned with garlic, ginger, and chili for a savory flavor.
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.
Purple Ginger Beef StripsA dish of tender beef strips stir-fried with purple ginger, offering a fresh and subtly spicy flavor.
Liver and Kidney Stir-fryA classic Chinese dish featuring tender liver and kidney stir-fried with vegetables for a savory, satisfying meal.
Jumping CarpA Sichuan dish featuring fresh carp cooked quickly with chili, Sichuan pepper, and aromatics. The fish is tender and the flavor is spicy and numbing.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.
Chicken with Pickled Mustard GreensA classic Sichuan dish featuring tender chicken cubes stir-fried with pickled mustard greens, offering a savory and slightly tangy flavor.
Stewed Pig Trotters with SoybeansYellow soybean stew with pig trotters is a dish featuring pig trotters and yellow soybeans. After washing and blanching the trotters to remove odor, they are simmered with soaked soybeans, ginger slices, cooking wine, and water until tender and flavorful.