Green Bean Flower Banquet (Zhongbai Road Branch)
Sichuan cuisine · ⭐ 3.6
No. 199, Zhongbai Road
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. 199, Zhongbai Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cabbage Noodles, Stir-Fried Pork, Glutinous Rice Goose Palm.
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: 3.6
- Address: No. 199, Zhongbai Road
- Popular dishes: Cabbage Noodles, Stir-Fried Pork, Glutinous Rice Goose Palm, Fatty Intestine with Blood Curd, Bamboo Shoot and Crucian Carp
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Dishes
Cabbage NoodlesCabbage and vermicelli is a dish made primarily from cabbage and vermicelli. Cabbage is shredded, and vermicelli is soaked in warm water, then drained. Both are stir-fried together with garlic, scallions, and oil to absorb the fragrance of cabbage and seasonings.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Glutinous Rice Goose PalmGoose palm stewed with glutinous rice and spices, resulting in a tender, fragrant dish with rich flavor.
Fatty Intestine with Blood CurdFatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
Bamboo Shoot and Crucian CarpA dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
Crab Roe Tofu PuddingA delicate dish made with soft tofu and crab roe, simmered in a savory broth for a rich, smooth flavor.
Eggplant and Green Bean StewA savory dish made by stewing eggplants and green beans together, resulting in a soft and flavorful combination.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Spicy Chicken FeetSpicy chicken feet is a dish primarily made with chicken feet. After blanching, the chicken feet are stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), then simmered in beef or chicken stock until flavorful, and finally reduced to a glossy finish.
Black Pepper Pork RibsA Chinese dish made with pork ribs stir-fried with black pepper, onions, and peppers, offering a savory and aromatic flavor.