Qiu Jin · Sichuan Flavored Home Cooking (Tongzilin Branch)
Sichuan cuisine · ⭐ 4.5
No. 5-Attached 18, Tongzilin East 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. 5-Attached 18, Tongzilin East Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan-style Tengjiao Chicken Stir-fry, Shredded Cabbage, Hot Mixed Vegetables King.
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: 4.5
- Address: No. 5-Attached 18, Tongzilin East Road
- Popular dishes: Sichuan-style Tengjiao Chicken Stir-fry, Shredded Cabbage, Hot Mixed Vegetables King, Steamed Beef with Rice Flour, Old Jar Sichuan-Style Fish in Sour Vegetable Sauce
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Dishes
Sichuan-style Tengjiao Chicken Stir-fryA spicy Sichuan dish featuring tender chicken stir-fried with fresh Sichuan peppercorns and vegetables, delivering a numbingly aromatic flavor.
Shredded CabbageShredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
Hot Mixed Vegetables KingA cold dish made with various seasonal vegetables, blanched and tossed in a secret sauce, offering a fresh and crisp texture with rich nutrition.
Steamed Beef with Rice FlourSteamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
Old Jar Sichuan-Style Fish in Sour Vegetable SauceOld jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
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.
Sauce-Flavored Pork Belly with Green OnionA classic Sichuan dish featuring tender pork belly stir-fried with fermented black beans, garlic, and green onions for a rich, savory flavor.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
Mapo Tofu 1862A classic Sichuan dish made with soft tofu, minced beef, doubanjiang, and chili peppers, delivering a bold spicy and numbing flavor.
Spicy Boiled BeefA classic Sichuan dish featuring tender beef slices in a spicy, numbing sauce with vegetables, served hot and aromatic.
Spicy Blood SlicesSpicy blood soup is a dish made primarily with duck or pork blood, combined with bean sprouts, wood ear mushrooms, chili peppers, and Sichuan peppercorns. The blood is cut into pieces and boiled with vegetables, then stir-fried with a special spicy and numbing sauce to absorb the rich flavors.