Wuhou District Rongxi Zhiwei Catering Store
Sichuan cuisine · ⭐ 3.5
No. 175, Wuhou Avenue Tiefu Section (Units C5-114–C5-115, 1st Floor, Building 5, Xipai City Zone C)
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. 175, Wuhou Avenue Tiefu Section (Units C5-114–C5-115, 1st Floor, Building 5, Xipai City Zone C). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cucumber and Walnut Salad with Pork, Salted Pork with Preserved Vegetables, Gingered Spinach.
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: No. 175, Wuhou Avenue Tiefu Section (Units C5-114–C5-115, 1st Floor, Building 5, Xipai City Zone C)
- Popular dishes: Cucumber and Walnut Salad with Pork, Salted Pork with Preserved Vegetables, Gingered Spinach, Pickled Pepper Duck, Braised Pork Belly
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Dishes
Cucumber and Walnut Salad with PorkA refreshing dish made with pork, walnuts, and vegetables, dressed in a savory sauce.
Salted Pork with Preserved Vegetables咸烧白 is a Chinese dish made with pork belly, marinated with fermented broad bean paste, soy sauce, and Sichuan peppercorns, then mixed with glutinous rice and steamed. Finally, it's pan-fried until golden for a soft, rich flavor.
Gingered SpinachA refreshing cold dish made with blanched spinach and grated ginger, seasoned with soy sauce and sesame oil.
Pickled Pepper DuckPickled Pepper Duck features duck meat stir-fried with pickled chili peppers, creating a spicy and tangy flavor.
Braised Pork BellySpecial braised pork belly is made with fatty pork, blanched and then stewed with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
Spicy Chicken SlicesA classic Sichuan cold dish made with tender chicken slices tossed in spicy chili oil, garlic, and Sichuan peppercorns.
Braised BeefRed-braised beef is a dish featuring beef as the main ingredient, blanched and then simmered with scallions, ginger, garlic, soy sauce, cooking wine, and sugar until tender and flavorful.
Steamed Egg with ShaoziShaozi steamed egg is a dish made primarily with eggs and shaozi (seasoned minced meat or dried shrimp). Beat the eggs with water or broth, strain, pour into a container, top with shaozi, then steam until cooked.
Fatty Intestine with Blood CurdFatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
Lotus Root Stewed Pork TrotterLotus root stewed pork trotter is a traditional Chinese dish made with lotus root and pork trotter. The pork trotter is tender and juicy, while the lotus root is crisp and refreshing, complementing each other perfectly.