Shier Wei Jia Yan · Contemporary Chengdu Cuisine (Jianshe Road Branch)
Sichuan cuisine · ⭐ 4.6
No. 2, Jianshe 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. 2, Jianshe Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Beijing-style Braised Pork Shreds, Xuandian Special Sichuan-style Twice-Cooked Pork, Sichuan-Style Steamed Three-Meat Mix.
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. 2, Jianshe Road
- Popular dishes: Beijing-style Braised Pork Shreds, Xuandian Special Sichuan-style Twice-Cooked Pork, Sichuan-Style Steamed Three-Meat Mix, Chengdu Memory Platter, Double Pepper Spicy Chicken
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Dishes
Beijing-style Braised Pork ShredsA traditional Beijing dish made with pork tenderloin sliced and stir-fried in sweet soy sauce, onions, garlic, and ginger, resulting in a savory, slightly sweet flavor.
Xuandian Special Sichuan-style Twice-Cooked PorkXuandian Special Sichuan-style Twice-Cooked Pork is a traditional Sichuan dish made by first boiling and then stir-frying pork slices with bean paste, green peppers, and garlic chives. It has a fragrant and slightly spicy flavor, with a rich yet not greasy texture.
Sichuan-Style Steamed Three-Meat MixA Sichuan-style steamed dish featuring pork belly, potatoes, and eggplant, seasoned with rice flour and spices, then gently steamed to perfection.
Chengdu Memory PlatterA cold platter featuring classic Sichuan dishes like Mapo Tofu, Husband and Wife Lung Slice, and Spicy Pork Dumplings, served with a signature sauce for bold flavors.
Double Pepper Spicy ChickenA spicy chicken dish made with chicken, green and red peppers, stir-fried to perfection with a rich, aromatic flavor.
Xiangsi Lili SuXiangsi Lili Su is a traditional Chinese pastry made mainly from glutinous rice, red bean paste, and sugar. The glutinous rice is steamed and mixed with red bean paste, then coated with sugar powder and deep-fried until golden and crispy.
Stone Pot Chicken FeetA dish of chicken feet slowly stewed until tender and then simmered in a hot stone pot, resulting in a rich, spicy flavor and soft, gelatinous texture.
Rice Soup Bok ChoyA delicate dish featuring fresh bok choy simmered in rice soup, highlighting the vegetable's natural tenderness and subtle flavor.
Old Chengdu MawangA classic Sichuan dish made with duck blood, tripe, beef tendons, bean sprouts, and cured meat, simmered in a spicy chili and Sichuan pepper broth.
Zigong Jumping Water FrogA Sichuan dish featuring tender frog legs stir-fried with chili, Sichuan pepper, garlic, and ginger for a spicy and numbing flavor.- Huo Xiang Douban Jiang TuA Sichuan dish featuring river carp cooked with ho xiang herb and doubanjiang, offering a rich, spicy flavor.
Huoxiang Eel StripsHuoxiang Eel Strips is a Chinese dish made with eel as the main ingredient and paired with Huoxiang spices. The eel is sliced and stir-fried with Huoxiang and other seasonings, resulting in a tender texture and rich aroma.
Tender Pig's Trotter with Leek FlavorTender pig's trotter with leek flavor is a Chinese dish made primarily with pig's trotter and leek. The trotter is blanched and then stir-fried quickly with leek and other seasonings, resulting in a tender texture and a strong leek aroma.
Leek and Minced Pork NoodlesA savory noodle dish featuring fresh leeks and seasoned minced pork, offering a harmonious blend of aroma and flavor.
Black Vinegar Braised PorkA traditional Chinese dish made by slow-cooking pork belly with black vinegar, sugar, and soy sauce until tender and flavorful.