Hundred-Year Chef · Authentic Sichuan Cuisine (Dujiangyan Branch)
Sichuan cuisine · ⭐ 4.5
No. 46, Taihe Lane, Guanjingyuan Commercial Space (Ground 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. 46, Taihe Lane, Guanjingyuan Commercial Space (Ground Floor). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Three Generations' Twice-Cooked Pork, Eighteen-Second Liver Slices, Special Pot Rice.
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. 46, Taihe Lane, Guanjingyuan Commercial Space (Ground Floor)
- Popular dishes: Three Generations' Twice-Cooked Pork, Eighteen-Second Liver Slices, Special Pot Rice, Steamed Organic Cauliflower, Chef's Signature Fish
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Dishes
Three Generations' Twice-Cooked PorkA traditional Sichuan dish featuring pork belly, green peppers, and scallions stir-fried with fermented bean paste and sweet soy sauce, delivering a rich, spicy flavor.
Eighteen-Second Liver SlicesA Sichuan dish featuring quick-fried pig liver slices with vegetables, known for its tender texture and spicy-savory 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.
Steamed Organic CauliflowerFresh organic cauliflower is gently steamed with garlic and ginger to preserve its natural sweetness and nutrients, resulting in a tender and savory dish.
Chef's Signature FishFresh carp marinated in secret sauce and steamed to perfection, served with ginger, scallions, and chili oil for a savory, aromatic flavor.
Stuffed Pork Ribs with Glutinous RiceStuffed pork ribs with glutinous rice, marinated ribs are steamed with soaked rice, absorbing the rich flavor and becoming soft and sticky while the ribs stay tender and juicy.
Braised Pork Rib with Lotus Root in Clay PotA traditional Chinese dish featuring pork ribs and lotus root simmered slowly in a clay pot, resulting in tender meat and soft, flavorful vegetables.
Garlic Butter ShrimpGarlic butter shrimp is a dish made with fresh large shrimp. The shrimp are deveined and split open along the back while keeping the tails intact. They are marinated with garlic, salt, and cooking wine, then cooked by stir-frying or steaming.
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.
Spicy Boneless FishBoneless fish cooked in a spicy sauce with chili, Sichuan pepper, and aromatics, resulting in tender, flavorful meat.