Longchang Yi Jue · Braised Duck (Wendelu Branch)
Sichuan cuisine · ⭐ 3.8
No. 44 Wende Road, Annex No. 58
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. 44 Wende Road, Annex No. 58. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Pig Snout Salad, Cold Chicken Slices with Dressing, Braised Pork Intestines.
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. 44 Wende Road, Annex No. 58
- Popular dishes: Spicy Pig Snout Salad, Cold Chicken Slices with Dressing, Braised Pork Intestines, Braised Duck Liver, Braised Quail Eggs
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Dishes
Spicy Pig Snout SaladA cold dish made with pig snout, mixed with cucumber, cilantro, garlic, and chili oil for a spicy and crunchy texture.
Cold Chicken Slices with DressingA cold dish made of sliced chicken breast, blanched and tossed in a savory dressing with garlic, chili oil, and herbs.
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Braised Duck LiverStewed duck liver is a dish made primarily from duck liver, cleaned and slowly cooked in a seasoned broth. The broth typically includes soy sauce, cooking wine, and spices like star anise, cassia bark, and Sichuan pepper to infuse the liver with rich flavor.
Braised Quail EggsPreserved quail eggs are a traditional dish primarily made with quail eggs. The preparation involves boiling the quail eggs, peeling them, and then soaking them in a seasoned brine made from soy sauce and various spices until fully flavored. After preservation, the quail eggs develop a deep color and rich, savory taste.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Home-style Fish BallsA traditional Chinese dish made from fresh fish meat mixed with egg white and starch, shaped into balls and boiled until tender, offering a delicate and savory flavor.
Vegetable SoupA light and healthy soup made with a variety of fresh vegetables, perfect for a nutritious meal.
Braised DuckA traditional Chinese dish made by slow-cooking duck meat in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.
Stewed Mud CarpPā Níqiū is a dish featuring loach as the main ingredient. After cleaning, the loach is pan-fried until slightly crispy and then stewed with seasonings until tender and flavorful. Ginger, garlic, and doubanjiang are commonly added for enhanced taste.
Spicy Snail ChickenSpicy snail chicken is a dish made with chicken and snails, stir-fried with chili, Sichuan pepper and other seasonings. It has a rich spicy flavor and tender meat with a unique taste.
Spicy Rabbit HeadsSpicy rabbit heads are a dish made primarily from rabbit heads, blanched and then stewed or stir-fried with chili peppers, Sichuan peppercorns, and other spices. The rabbit heads are cleaned thoroughly and fully infused with flavor, resulting in a soft, richly flavored dish.