Golden Spoon Northeastern Cuisine (Unity Second Branch)
Northeastern Chinese cuisine · ⭐ 3.5
Sichuan-Chongqing Dry Pot Stir-fry, Tuanjie Subdistrict
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 Sichuan-Chongqing Dry Pot Stir-fry, Tuanjie Subdistrict. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Three Fresh Ingredients Stir-Fry, Wood Ear Mushroom with Pork, Sour Cabbage with Pork.
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: Northeastern Chinese cuisine
- Rating: 3.5
- Address: Sichuan-Chongqing Dry Pot Stir-fry, Tuanjie Subdistrict
- Popular dishes: Three Fresh Ingredients Stir-Fry, Wood Ear Mushroom with Pork, Sour Cabbage with Pork
China trip · China travel
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Dishes
Three Fresh Ingredients Stir-FryDì Sān Xiān is a classic Chinese dish made primarily with eggplant, potato, and green pepper. The ingredients are first cut into pieces, deep-fried until golden and crispy, then stir-fried with soy sauce, sugar, and other seasonings to allow the flavors to fully penetrate, resulting in an appealing color and aroma.
Wood Ear Mushroom with PorkWood Ear Pork is a traditional Chinese dish primarily made with pork, eggs, wood ear mushrooms, and yellow flower vegetables. The preparation involves marinating sliced pork, scrambling and cooking the eggs, then stir-frying them together with rehydrated wood ear mushrooms and yellow flower vegetables. Finally, seasonings are added to enhance aroma and flavor, resulting in a colorful and nutritionally balanced dish.
Sour Cabbage with PorkSuancai Baizhu is a traditional dish primarily made with sour cabbage and pork belly. The preparation typically involves boiling the pork belly until tender, slicing it, and then stewing it together with sour cabbage until the flavors of the cabbage are fully infused into the meat.