Liang's Soft Mudskipper · Homestyle Carp · Night Beer
特色菜 · ⭐ 3.5
No. 49 Hualongqiao Street, Zhonghe Subdistrict
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. 49 Hualongqiao Street, Zhonghe Subdistrict. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Double Pepper Frog Legs, Dry-Fried Rabbit, Spicy Pepper Crispy Intestine.
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: 特色菜
- Rating: 3.5
- Address: No. 49 Hualongqiao Street, Zhonghe Subdistrict
- Popular dishes: Double Pepper Frog Legs, Dry-Fried Rabbit, Spicy Pepper Crispy Intestine, Stewed Mud Carp, Bamboo Shoot and Crucian Carp
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Dishes
Double Pepper Frog LegsA Sichuan dish featuring fresh frog legs stir-fried with green and red peppers, offering a spicy and aromatic flavor.
Dry-Fried RabbitA Sichuan dish made by stir-frying rabbit meat with chili and Sichuan peppercorns until crispy, delivering a spicy and numbing flavor.
Spicy Pepper Crispy IntestineSpicy pickled pork intestines is a dish made primarily from pig intestines, cleaned, blanched to remove odor, then stir-fried with pickled chili peppers, garlic, and ginger. The result is crisp, flavorful, and rich in taste.
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.
Bamboo Shoot and Crucian CarpA dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
Diving FishDiving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Dry-fried Eel with Green PepperFresh eel and green pepper are stir-fried until crispy, then combined with seasonings. The dish features a bright red color, savory aroma, slightly spicy taste, tender eel, and crisp green peppers.