Zhong Ji Laopai Sichuan Cuisine · Jianshe Road Branch
Sichuan cuisine · ⭐ 4.7
No. 17 Jiande 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. 17 Jiande Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sipping Yellow Croaker, Spicy Beef and Ox Tripe Slices, Kung Pao Chicken.
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: 4.7
- Address: No. 17 Jiande Road
- Popular dishes: Sipping Yellow Croaker, Spicy Beef and Ox Tripe Slices, Kung Pao Chicken, Rich and Noble, Salted Vegetable Stewed Pork
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Dishes
Sipping Yellow CroakerA dish made with fresh yellow croaker, steamed with ginger, scallions, and seasonings, resulting in tender fish and a mild, savory flavor.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Rich and NobleA fusion dish featuring chicken thigh, shrimp, mushrooms, and colorful peppers stir-fried in a special sauce, symbolizing prosperity and good fortune.
Salted Vegetable Stewed PorkA traditional Sichuan dish made by stewing pork belly with salted vegetables, resulting in a rich, savory flavor.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Stir-Fried Noodles with MeatballsStir-fried vermicelli with minced meat, a dish made by soaking noodles in hot water, then stir-frying with pork mince, scallions, ginger, garlic, soy sauce, doubanjiang, and chili. Garnished with green onions. Bright red color, noodles coated in savory meat flavor.
Huo Xiang E Mei Eel StripsA traditional Sichuan dish featuring fresh eel strips stir-fried with fragrant herbs and spices, highlighting the unique aroma of Huo Xiang.
Bamboo Shoot Tofu StripsFragrant Chinese toon and tofu shreds is a dish made primarily from tender Chinese toon and tofu. Cut the tofu into fine strands, wash and chop the Chinese toon, then mix both ingredients together with seasonings and toss well. This dish typically requires no cooking—it is served cold as a salad.
Longyan Braised PorkA Sichuan dish made by slow-cooking pork belly with longan fruit, soy sauce, and sugar until tender and flavorful.