Cui Kang Jian Rice Cuisine Hall
Sichuan cuisine · ⭐ 4.0
No. 60, Section 1, Fu Jin 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. 60, Section 1, Fu Jin Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Home-style Fish, Spicy Meat Tofu Delight, Stir-fried Chanterelle Mushrooms.
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: 4.0
- Address: No. 60, Section 1, Fu Jin Road
- Popular dishes: Home-style Fish, Spicy Meat Tofu Delight, Stir-fried Chanterelle Mushrooms, Spicy Crispy Intestine, Roasted Chili
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Dishes
Home-style FishA simple and flavorful dish made with fresh fish, seasoned with ginger, scallions, and garlic, commonly steamed or braised.
Spicy Meat Tofu DelightA classic Sichuan dish made with soft tofu and seasoned minced meat, mushrooms, and wood ear fungus, offering a rich, savory flavor.
Stir-fried Chanterelle MushroomsA dish made by stir-frying fresh chanterelle mushrooms with garlic and scallions, resulting in a delicate and savory flavor.
Spicy Crispy IntestineSpicy crispy intestines is a stir-fry dish primarily made with pork intestines. After cleaning and cutting the intestines into segments, they are quickly stir-fried with ingredients such as green peppers, red peppers, and garlic slices. Seasoned with soy sauce, cooking wine, and salt during preparation, this dish maintains the crisp texture of the intestines.
Roasted ChiliA Sichuan dish made by roasting fresh chilies until charred, then seasoning with garlic, ginger, and soy sauce for a spicy, aromatic flavor.
Spicy Sichuan Fish with PeppercornsA spicy Sichuan-style fish dish made with fresh carp, star anise, and abundant Sichuan peppercorns for a numbing, fiery flavor.
Stuffed Pork Ribs with Glutinous RiceStuffed pork ribs with glutinous rice, marinated ribs are steamed with soaked rice, absorbing the rich flavor and becoming soft and sticky while the ribs stay tender and juicy.
Bamboo Shoot and Crucian CarpA dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
Sour Cabbage Blood CurdA Sichuan dish made with pig's blood and sour cabbage, simmered in broth for a tangy, spicy flavor.
Fresh Mixed OkraA refreshing cold dish made with fresh okra, blanched and tossed in a light dressing of garlic, soy sauce, vinegar, and sesame oil.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.