Jia Zhou Zhugong Jianghu Sichuan Cuisine
Sichuan cuisine · ⭐ 4.0
No. 64, Shuangjian 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. 64, Shuangjian Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Linjiang Eel Strips, Sharp Knife Meatballs, Spicy Pepper Rabbit.
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: 4.0
- Address: No. 64, Shuangjian Road
- Popular dishes: Linjiang Eel Strips, Sharp Knife Meatballs, Spicy Pepper Rabbit, Lai Feng Fish, Crispy Eel in the Jianghu Style
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Dishes
Linjiang Eel StripsA dish made with eel strips stir-fried with vegetables, known for its fresh and savory taste.
Sharp Knife MeatballsA traditional Chinese dish made by hand-mixing pork with seasonings and shaping into meatballs, then steamed to achieve a tender and flavorful texture.
Spicy Pepper RabbitA spicy Sichuan dish made with rabbit meat and green chili peppers, stir-fried to perfection for a rich, aromatic flavor.
Lai Feng FishLai Feng Fish is made primarily from grass carp, seasoned with fermented broad bean paste, pickled chili peppers, and other condiments, then prepared through marinating and stir-frying or boiling. The fish meat is tender and the sauce is rich and flavorful.
Crispy Eel in the Jianghu StyleA Sichuan-style dish featuring crispy fried eel stir-fried with chili, garlic, and ginger for a spicy and satisfying bite.
Fried Pork Crumbs with Bok ChoyYouzha Lianbai is a dish made primarily with pork cracklings and Chinese cabbage. First, fry the pork cracklings until fragrant, then add sliced cabbage and stir-fry until just cooked through. Season and serve.
Sizzling Double CrispSpicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
Juicy Glutinous Rice CakeStuffed glutinous rice balls are a traditional dessert made from soaked and steamed glutinous rice, mashed into a paste and shaped into small round cakes. The filling, often red bean paste or black sesame paste, becomes liquid when heated, creating a burst effect.
Corn CakeCorn cakes are a traditional snack made from cornmeal mixed with water and salt to form a paste, then pan-fried. They can be shaped into circles in a flat pan and fried until golden and crispy, or steamed for a soft, chewy texture.
Garlic Cucumber SaladGarlic cucumber is a cold dish made primarily from cucumbers and garlic. After washing, the cucumbers are sliced or cut into strips, then mixed with minced garlic, salt, vinegar, and sesame oil. The preparation is simple and does not require heating.
Diving FishDiving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
Ganoderma Mushroom Stir-fried with Preserved PorkFresh ganoderma mushrooms stir-fried with preserved pork, creating a savory and aromatic dish.