San Wei Tang Wild Vegetable Restaurant
Hot pot · ⭐ 3.8
No. 273–277, North 1st Cross Street, Wanfang Street
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. 273–277, North 1st Cross Street, Wanfang Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Chinese yam, Fresh Wild Vegetables, Mulberry Leaf Jelly.
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: Hot pot
- Rating: 3.8
- Address: No. 273–277, North 1st Cross Street, Wanfang Street
- Popular dishes: Chinese yam, Fresh Wild Vegetables, Mulberry Leaf Jelly, Pearl Vegetable, Watercress
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Dishes
Chinese yamMountain yam is a dish primarily made with mountain yam as the main ingredient. The preparation typically involves peeling and slicing the yam, which can be combined with other ingredients such as wood ear mushrooms and carrots, then stir-fried or simmered. After cooking, the mountain yam slices have a crisp and tender texture with a unique fresh aroma.
Fresh Wild VegetablesFresh wild vegetables featuring ingredients like purslane, dandelion, and shepherd's purse, cleaned and briefly boiled or stir-fried to preserve their natural flavor.
Mulberry Leaf JellyA refreshing cold dish made from mulberry leaf juice and mung bean starch, served with a tangy and spicy dressing.
Pearl VegetableA light stir-fried vegetable dish made from tender leaves and stems, popular in southern China. Quickly blanched and sautéed with garlic for a fresh, crisp taste.
WatercressArugula is a cold dish primarily made with arugula as the main ingredient. Fresh arugula is typically washed and dried, then mixed with seasonings such as olive oil, salt, lemon juice, or vinegar before serving.
Wild Vegetable PancakeWild vegetable pancakes are made by mixing wild greens like purslane, dandelion, and shepherd's purse with flour, water, and seasonings to form a batter, then pan-fried or cooked on a griddle.
Malan HeadA cold dish made from tender shoots of the Malan plant, blanched and mixed with garlic, sesame oil, and salt for a fresh, crisp taste.
Squid TentaclesMade from squid tentacles, cleaned and prepared by stir-frying, boiling into soup, or grilling. Common ingredients include green pepper, onion, and garlic; seasonings are soy sauce, cooking wine, salt, and pepper.