Tangchang Su Duck Restaurant
地方菜 · ⭐ 3.8
Nos. 105–107 Beiwai 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 Nos. 105–107 Beiwai Street. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Twice-Cooked Pork, Stewed Intestines with Potatoes, Oil-Scalded Duck.
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: 地方菜
- Rating: 3.8
- Address: Nos. 105–107 Beiwai Street
- Popular dishes: Twice-Cooked Pork, Stewed Intestines with Potatoes, Oil-Scalded Duck, Stir-Fried Red Amaranth, Baked Duck Blood
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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.
Stewed Intestines with PotatoesA Chinese home-style dish made by stewing pork intestines and potatoes together until tender, resulting in a rich, savory flavor.
Oil-Scalded DuckA dish made by quickly scalding duck in hot oil, resulting in tender meat and a fragrant flavor, often served with garlic, ginger, and soy-based sauce.
Stir-Fried Red AmaranthStir-fried red amaranth is a home-style dish using fresh red amaranth as the main ingredient. Wash and cut the amaranth, stir-fry with garlic in hot oil, then quickly cook until soft, season and serve.
Baked Duck BloodBaked duck blood is a dish made mainly with duck blood, which is marinated and then baked. It has a fresh and tender texture, with a mild flavor, often used in home cooking or banquets.
Bear Paw TofuA Chinese dish made with soft tofu shaped like bear paws, cooked with mushrooms and ham for a savory flavor.
Sweet Skin DuckSweet-skinned duck is made primarily from duck, which is marinated, air-dried, and then fried or roasted. The duck skin has a reddish-brown color and is coated with a syrup to form a sweet crust, while the inner meat remains tender and flavorful.
Tomato and Egg SoupA classic Chinese home-style soup made with tomatoes and eggs, featuring a savory, slightly sweet flavor and soft egg strands in a rich tomato broth.
Rice Soup with Winter GreensA light and nourishing dish made by simmering winter greens in rice soup, highlighting natural flavors.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Suzhou Duck Board DuckA traditional Jiangsu-style cured duck made by marinating, air-drying, and smoking high-quality duck meat, resulting in a rich, savory flavor.