Yan Yan Xian Guo Tu · Jia Wei Zheng Shi · Zigong Specialty Cuisine (Shuangliu Store)
Sichuan cuisine · ⭐ 4.6
No. 287, Section 2, Shuangjiu Road
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. 287, Section 2, Shuangjiu Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Cold Rabbit, Twice-Cooked Pork, Pan-fried 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: 4.6
- Address: No. 287, Section 2, Shuangjiu Road
- Popular dishes: Spicy Cold Rabbit, Twice-Cooked Pork, Pan-fried Chicken, Spicy Pork Intestines Stir-fry, Signature Fresh Rabbit Hot Pot
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Dishes
Spicy Cold RabbitCold Rabbit is a chilled dish made primarily with rabbit meat, cut into pieces, boiled, then mixed and marinated or stir-fried with chili, Sichuan pepper, garlic, ginger, and other seasonings before being served cold.
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.
Pan-fried ChickenSmall pan-fried chicken is a Chinese home-style dish using chicken as the main ingredient, typically with thigh or breast meat cut into pieces, marinated with rice wine, soy sauce, and ginger, then pan-fried until golden brown, followed by stir-frying with garlic and scallions for flavor and a crispy exterior with tender interior.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Signature Fresh Rabbit Hot PotA Sichuan-style dish made with fresh rabbit meat stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a spicy and numbing flavor with tender meat and rich sauce.
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.
Scallion Crucian CarpCongcong crucian carp is a dish made with crucian carp and scallions. The fish is cleaned, pan-fried until slightly golden, then simmered with scallion segments and ginger slices until the flesh is tender and the broth thickens.
Scallion-flavored Wood Ear MushroomsScallion-flavored black fungus is a dish made primarily from dried black fungus and scallions. After soaking and blanching the dried fungus, it is stir-fried with chopped white scallion sections and seasoned to taste.
Sour Cabbage and Doubanjiang SoupA spicy and sour soup made with fermented cabbage and doubanjiang, often including pork or tofu, typical of Sichuan cuisine.