Jing Ba Xiang Roast Duck (Jiu Yan Bridge Branch)
Sichuan cuisine · ⭐ 4.5
No. 87, East Section 5, 1st Ring Road, Jingguanyi Subdistrict (adjacent to Exit G of Niuwangmiao Metro Station)
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. 87, East Section 5, 1st Ring Road, Jingguanyi Subdistrict (adjacent to Exit G of Niuwangmiao Metro Station). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Crispy Tofu with Sauce, Peking Duck, Spicy Duck Intestines.
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. 87, East Section 5, 1st Ring Road, Jingguanyi Subdistrict (adjacent to Exit G of Niuwangmiao Metro Station)
- Popular dishes: Crispy Tofu with Sauce, Peking Duck, Spicy Duck Intestines, Orleans Chicken Wings, Stir-Fried Organic Cauliflower
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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.
Peking DuckPeking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
Spicy Duck IntestinesSpicy duck intestine is a dish made primarily with duck intestines, which are quickly blanched in boiling water, then mixed with garlic, chili, and Sichuan peppercorns. Some recipes add doubanjiang, soy sauce, and vinegar for richer flavor.
Orleans Chicken WingsChicken wing tips marinated in Orleans-style seasoning and grilled to perfection, offering a savory and slightly sweet flavor.
Stir-Fried Organic CauliflowerStir-fried organic cauliflower is a home-style dish using organic cauliflower as the main ingredient. Cut cauliflower into small florets, blanch or quickly stir-fry, then add garlic slices and ginger threads, season and serve.
Roast Duck Millet BunA savory steamed bun made from cornmeal and wheat flour, filled with shredded roast duck and baked until golden. It offers a crispy exterior and tender interior with rich duck flavor.
Selected Peking DuckPremium Peking duck roasted in a closed oven, served with pancakes, hoisin sauce, scallions, and cucumber strips.
Stir-Fried Pork IntestinesA Sichuan dish made by quickly stir-frying pork intestines with chili, garlic, and ginger for a spicy, aromatic flavor.
Selected Roast Pork NeckSelected roast pork neck uses high-quality pork neck, marinated and then roasted with charcoal or in an oven. The meat is tender and juicy, with a crispy and fragrant outer layer.
Braised Chicken Feet with TaroA Sichuan dish featuring tender chicken feet and soft taro, slow-cooked in a spicy sauce with fermented bean paste and chili.
Cheese Roasted Sweet PotatoCubed sweet potatoes baked in a tray, topped with grated cheese, then roasted until tender with melted, slightly golden cheese.
Cheese Butterfly ShrimpFresh large shrimp are deveined and breaded, then deep-fried until golden and topped with melted cheese sauce for a crispy, savory delight.
Sour Radish Duck Bone SoupA flavorful soup made with duck bones and sour radish, simmered slowly to create a refreshing, tangy broth with tender meat and crisp vegetables.
Sichuan-style Wuyu Fish Slices with Mala PeppercornsA Sichuan dish featuring tender fish slices stir-fried with mala peppercorns, delivering a bold, numbingly spicy flavor.