Commune Canteen (Vanke Store)
Sichuan cuisine · ⭐ 3.5
Nos. 127–129 Hejin Road
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 Nos. 127–129 Hejin Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Crispy Tofu with Sauce, Big Knife Pork Meat, Grandma's Braised Pork Belly.
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: 3.5
- Address: Nos. 127–129 Hejin Road
- Popular dishes: Crispy Tofu with Sauce, Big Knife Pork Meat, Grandma's Braised Pork Belly, Kung Pao Chicken, Signature Twice-Cooked Pork
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Dishes
Crispy Tofu with SauceBaojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
Big Knife Pork MeatDa Dao Bai Rou is a cold dish made primarily from fresh pork belly. The pork is boiled until tender, sliced thinly, arranged on a plate, and then drizzled with a specially prepared sauce. The cooking process emphasizes precise temperature control to ensure the meat remains tender and not greasy.
Grandma's Braised Pork BellyA classic Chinese home-style dish made with pork belly slowly braised in a savory sauce of soy sauce, sugar, and spices until tender and glossy.
Kung Pao ChickenA classic Sichuan dish made with diced chicken, peanuts, dried chilies, and Sichuan peppercorns, stir-fried to a spicy-sweet flavor.
Signature Twice-Cooked PorkSignature stir-fried pork belly with sliced cooked pork, green peppers, and scallions, seasoned with doubanjiang, sweet bean sauce, and fermented black beans for a rich, spicy flavor.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
Special Pork Rib DishA dish made with pork ribs simmered in a special sauce, resulting in tender and flavorful meat with a rich, spicy taste.
Seaweed and Egg SoupNori egg drop soup is a soup dish primarily made with nori and eggs. The preparation is simple: first, cut the nori into small pieces and set aside the beaten eggs. Next, bring water to a boil in a pot, add the nori, and once it boils again, slowly pour in the egg mixture while quickly stirring with chopsticks to form egg flowers. Finally, season with salt and monosodium glutamate (MSG), then sprinkle with chopped green onions.
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.
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.