Flavor Old Restaurant (Kuanzhai Alley Branch)
Sichuan cuisine · ⭐ 3.8
No. 29, Xisheng Street, opposite Shude Xiejin Middle School
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. 29, Xisheng Street, opposite Shude Xiejin Middle School. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Grandmother's Mushroom Rabbit, Grandmother's Pickle Stir-fried with Green Beans, Spicy Beef and Ox Tripe Slices.
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: 3.8
- Address: No. 29, Xisheng Street, opposite Shude Xiejin Middle School
- Popular dishes: Grandmother's Mushroom Rabbit, Grandmother's Pickle Stir-fried with Green Beans, Spicy Beef and Ox Tripe Slices, Kung Pao Chicken, Home-style Twice-Cooked Pork
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Dishes
Grandmother's Mushroom RabbitA homestyle dish featuring tender rabbit meat slow-cooked with wild mushrooms, delivering a rich, aromatic flavor.
Grandmother's Pickle Stir-fried with Green BeansA traditional dish featuring grandmother's pickled vegetables stir-fried with fresh green beans, offering a savory and satisfying taste.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Home-style Twice-Cooked PorkHome-style stir-fried pork belly is made by boiling and slicing the pork belly, then stir-frying with fermented broad bean paste, garlic chives, and green peppers. The key step is to sauté the pork until its fat renders out, making the slices slightly curled and fragrant, then season and mix well.
Spicy麻 Fish in PotA spicy fish dish made with fresh carp, seasoned with Sichuan peppercorns and chili, served in a pot for rich flavor.
Braised Tea DuckZhangcha Duck is a traditional Chinese dish primarily made with duck. It uses plump, tender ducks that are marinated and then smoked with camphor leaves and tea leaves. The preparation involves cleaning the duck, marinating it with a special seasoning to infuse flavor, and then slowly smoking it in a smoking oven using the smoke from camphor leaves and tea leaves, allowing the duck meat to absorb the aroma and develop its unique taste.
Stir-Fried Eggplant with Roasted ChiliStir-fried eggplant with chili is a Chinese dish featuring eggplant and chili as main ingredients. Eggplant slices are fried or pan-fried, then stir-fried with sautéed chili and seasonings.
Tomato and Meatball SoupA comforting soup made with fresh tomatoes and meatballs, simmered in broth for a rich, savory flavor.
Chicken Feet with VermicelliA Chinese dish featuring tender chicken feet and vermicelli noodles, simmered together to create a savory and satisfying meal.