He Ji Shou Si Kao Ya (Xindu Branch)
北京菜 · ⭐ 3.7
No. 216, Tianyuan Road Section 2, Building 1, Unit 2, 1st Floor
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. 216, Tianyuan Road Section 2, Building 1, Unit 2, 1st Floor. It is a 北京菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Whole Roast Duck Torn by Hand, Roast Duck Sauce, White Flour Flatbread.
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: 北京菜
- Rating: 3.7
- Address: No. 216, Tianyuan Road Section 2, Building 1, Unit 2, 1st Floor
- Popular dishes: Whole Roast Duck Torn by Hand, Roast Duck Sauce, White Flour Flatbread, Crispy Cucumber, Spicy Radish Strips
China trip · China travel
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Dishes
Whole Roast Duck Torn by HandWhole roast duck prepared using traditional methods, skin crispy and meat tender, served shredded by hand with pancakes, hoisin sauce, and scallions.
Roast Duck SauceThe duck sauce is made from sweet soy sauce, garlic paste, sesame paste, soy sauce, sugar, and a touch of spices. It's used to spread on duck slices or as a dipping sauce. Mix sweet soy sauce with sesame paste, add water to dilute, then add garlic, sugar, and soy sauce for flavor, stirring well.
White Flour FlatbreadA traditional Chinese flatbread made from wheat flour, prepared by kneading, rolling, and pan-frying for a soft yet chewy texture, commonly served as a staple food with dishes.
Crispy CucumberCrispy cucumber is a cold dish made primarily from fresh cucumbers. Wash and slice cucumbers, then salt and drain to remove excess water. Mix with garlic, vinegar, sugar, and sesame oil for a refreshing taste.
Spicy Radish StripsSpicy radish strips are a dish made primarily from dried radish. The radish is cut into pieces, stir-fried in oil, then mixed with chili and Sichuan peppercorns to absorb the spicy flavor.