Salty Flavor of the Jianghu
Sichuan cuisine · ⭐
No. 202, Middle Section of Yangliu West 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 No. 202, Middle Section of Yangliu West Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan Frog with Young Ginger, Tofu and Baby Bok Choy Vegetable Soup, Spicy Pepper Rabbit.
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:
- Address: No. 202, Middle Section of Yangliu West Road
- Popular dishes: Sichuan Frog with Young Ginger, Tofu and Baby Bok Choy Vegetable Soup, Spicy Pepper Rabbit, Dry Pot Chicken Tips, Dry Pot Duck Feet
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Dishes
Sichuan Frog with Young GingerStir-fried frog with young ginger is a dish made from fresh frogs, stir-fried with slices of young ginger, garlic, and chili. The frog meat is tender, the young ginger adds a mild spicy aroma, and high-heat cooking enhances flavor while preserving the freshness of the frog and the unique taste of the ginger.
Tofu and Baby Bok Choy Vegetable SoupTofu and baby bok choy vegetable soup is made with baby bok choy, tofu, and various vegetables, cooked with water or broth. It has a light taste and is fresh and nutritious.
Spicy Pepper RabbitA Sichuan dish made with rabbit meat stir-fried with green chili peppers, garlic, and ginger. Known for its spicy and aromatic flavor.
Dry Pot Chicken TipsA spicy Sichuan dish made with chicken tips stir-fried in a dry pot with vegetables and spices, known for its rich aroma and bold flavor.
Dry Pot Duck FeetA Sichuan dish featuring duck feet stir-fried in a dry pot with vegetables like bell peppers and onions, delivering a rich, spicy flavor.
Sizzling Double CrispSpicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
Salted Vegetable Stir-fried PorkSalted vegetable stir-fried pork belly is a Chinese dish primarily made with pork belly and salted vegetables. The pork belly is sliced and first boiled until cooked, then stir-fried together with the salted vegetables. Seasonings such as doubanjiang (fermented broad bean paste), garlic, and ginger are added to make the pork slices tender and flavorful, while the salted vegetables absorb the savory taste.
Scallion Crucian CarpCongcong crucian carp is a dish made with crucian carp and scallions. The fish is cleaned, pan-fried until slightly golden, then simmered with scallion segments and ginger slices until the flesh is tender and the broth thickens.
Douban Bean Noodle SoupDouban bean noodle soup is a soup made with noodles as the main ingredient, combined with doubanjiang, minced meat, and vegetables. Its main characteristics are rich aroma and flavorful taste.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.