Qingcheng Jia · Qingchengshan Store
Sichuan cuisine · ⭐ 4.5
No. 52, Annex 2, Group 6, Shangyuan Community, Qushan 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. 52, Annex 2, Group 6, Shangyuan Community, Qushan Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Twice-Cooked Pork, Maoxuewang, Pickled Pepper Bamboo Shoots.
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: 4.5
- Address: No. 52, Annex 2, Group 6, Shangyuan Community, Qushan Road
- Popular dishes: Twice-Cooked Pork, Maoxuewang, Pickled Pepper Bamboo Shoots, Corn Steamed Bun, Ginkgo Chicken Stew
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Dishes
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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.
Pickled Pepper Bamboo ShootsA Sichuan-style cold dish made with bamboo shoots and pickled chili peppers, known for its crisp texture and tangy-spicy flavor.
Corn Steamed BunA traditional steamed bread made from cornmeal, soft and slightly sweet with a rich corn aroma, commonly served as a staple or snack.
Ginkgo Chicken StewA nourishing stew made with chicken and ginkgo nuts, slow-cooked to tenderize the meat and soften the nuts, offering a rich, savory flavor.
Huo Xiang Douban FishFresh fish fillets stir-fried with fermented broad bean paste and ho xiang leaves, creating a fragrant and spicy dish.
Qingcheng Old BaconQingcheng Old Bacon is a traditional cured pork from Qingcheng Mountain in Sichuan, made by salting, air-drying, and smoking. It has a bright red color, rich aroma, and savory, slightly spicy taste.
Green Pepper RabbitA Sichuan dish featuring rabbit meat stir-fried with green peppers, known for its spicy and aromatic flavor.
Brown Sugar Glutinous Rice CakeGlutinous rice cake made by soaking, steaming, and pounding glutinous rice into a dough, then cutting it into pieces and frying in hot oil until golden, finally drizzled with caramelized brown sugar syrup.
Yellow CroakerYellow catfish is a dish made primarily from yellow catfish. The fish is cleaned, pan-fried until golden on both sides, then stewed or braised with chili, ginger, garlic, and other seasonings to infuse flavor into the flesh.