Memory Factory Old Lunch Box (Sanjia Yuedu Branch)
小吃快餐 · ⭐ 3.5
No. 426, Section 4, South Rongdu Avenue, Guihu Subdistrict, Annex 143
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 No. 426, Section 4, South Rongdu Avenue, Guihu Subdistrict, Annex 143. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Kelp and Pork Rib Soup, Corn and Pork Rib Soup, Lotus Root and Pork Rib Soup.
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: 小吃快餐
- Rating: 3.5
- Address: No. 426, Section 4, South Rongdu Avenue, Guihu Subdistrict, Annex 143
- Popular dishes: Kelp and Pork Rib Soup, Corn and Pork Rib Soup, Lotus Root and Pork Rib Soup, Bird's Nest Mushroom Chicken Soup
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Dishes
Kelp and Pork Rib SoupSeaweed and pork rib soup is a soup dish primarily made with seaweed and pork ribs. The preparation typically involves first stewing the pork ribs until tender, then adding the seaweed to continue cooking until the broth becomes rich and the ingredients are fully cooked.
Corn and Pork Rib SoupCorn and pork rib soup is mainly made from pork ribs and corn. After blanching the ribs, they are cooked together with corn in a pot, adding water and simmering until the ribs are tender and the corn is sweet, resulting in a clear or slightly yellowish broth.
Lotus Root and Pork Rib SoupLotus root and spare rib soup is a nutritious dish, primarily made with lotus root and pork ribs. The preparation is simple: first, simmer the ribs until they are about 70-80% cooked, then add diced lotus root and slowly stew until both ingredients are tender and the broth is rich and flavorful.
Bird's Nest Mushroom Chicken SoupBird's nest chicken soup features black chicken as the main ingredient, combined with caterpillar fungus, goji berries, and red dates. After blanching the chicken to remove odor, it is stewed slowly in a clay pot with water for 1.5 to 2 hours until the broth is clear and ingredients are tender.