Yuan Pu Yang · Old Taste Restaurant (Jiang'an West 4th Street Branch)
Sichuan cuisine · ⭐ 3.4
No. 12, Jiang'an West 4th 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. 12, Jiang'an West 4th Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Homestyle Stir-Fried Pork, Spicy Pig Brain Salad, Maoxuewang.
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: 3.4
- Address: No. 12, Jiang'an West 4th Street
- Popular dishes: Homestyle Stir-Fried Pork, Spicy Pig Brain Salad, Maoxuewang, Salted Vegetable Stir-fried Pork, Tender Offal Dish
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Dishes
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Spicy Pig Brain SaladA dish made by mixing pig brain with spicy seasonings like chili oil, garlic, and scallions, served cold for a smooth and flavorful experience.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Salted Vegetable Stir-fried PorkSalted vegetable stir-fried pork belly is a Chinese dish primarily made with pork belly and salted vegetables. The pork belly is sliced and first boiled until cooked, then stir-fried together with the salted vegetables. Seasonings such as doubanjiang (fermented broad bean paste), garlic, and ginger are added to make the pork slices tender and flavorful, while the salted vegetables absorb the savory taste.
Tender Offal DishA Sichuan dish made with pork stomach and intestines, slow-cooked until tender and flavorful.
Sautéed Pork and Mashed PotatoA comforting dish made by mashing boiled potatoes and mixing them with stir-fried minced pork, resulting in a savory and smooth texture.
Huo Xiang PotatoA home-style dish made with potatoes stir-fried with fresh hoixiang leaves, offering a savory and aromatic flavor.
Sour Cabbage Blood CurdA Sichuan dish made with pig's blood and sour cabbage, simmered in broth for a tangy, spicy flavor.
Fresh Pepper Intestine Stir-fryA Sichuan dish featuring fresh green peppers and pork intestine stir-fried with garlic and ginger, delivering a spicy and aromatic flavor.
Black Pepper Beef TenderloinBlack pepper beef strips are made with beef tenderloin, seasoned with black peppercorns or powder. After marinating, the beef is stir-fried quickly with onions and green peppers, then finished with black pepper for a rich, aromatic flavor.