Subangzhu Three Dishes · Jianghu Sichuan Cuisine (Shuangnan Branch)
Sichuan cuisine · ⭐ 4.4
No. 17, Zhixin 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. 17, Zhixin Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Thirteen-Second Liver Sauté, Pressure Pot Two-in-One, Sichuan Frog with Young Ginger.
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: 4.4
- Address: No. 17, Zhixin Road
- Popular dishes: Thirteen-Second Liver Sauté, Pressure Pot Two-in-One, Sichuan Frog with Young Ginger, Signature Vegetarian Trio, Stir-Fried Pork with Spicy Sauce
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Dishes
Thirteen-Second Liver SautéA Sichuan dish featuring quick-fried pig liver with vegetables, known for its tender texture and savory-spicy flavor.
Pressure Pot Two-in-OneA Chinese dish featuring two flavors cooked together in a pressure pot, typically with pork and chicken or tofu, resulting in tender, flavorful meat and rich broth.
Sichuan Frog with Young GingerA spicy Sichuan dish featuring frog meat stir-fried with young ginger, garlic, and chili for a bold, aromatic flavor.
Signature Vegetarian TrioSignature Vegetarian Trio is a vegetarian dish featuring three seasonal vegetables as its main ingredients, commonly including carrots, green peppers, and wood ear mushrooms. After blanching or quick stir-frying, the vegetables retain their crisp and tender texture.
Stir-Fried Pork with Spicy SauceStir-fried pork belly with peppers is a home-style dish using pork belly as the main ingredient, typically stir-fried with green and red peppers. The pork is sliced or shredded, first pan-fried to release oil, then quickly cooked with chili and vegetables, and finally seasoned.
Spicy Chicken of the JianghuHot and Spicy Chicken is a dish made primarily with chicken, seasoned with various spices and chili peppers. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings, resulting in a bright red color, tender texture, and rich, spicy-savory flavor.
Crazy Marijuana FishMade with catfish as the main ingredient, seasoned with scallions, ginger, garlic, chili, and other spices, then marinated and pan-fried or braised. The fish meat is tender with rich flavors.
Zigong Jumping FishZigong Jumping Fish is a Sichuan dish made with翘壳鱼, which is sliced and stir-fried with chili, Sichuan pepper, and other seasonings. It has a tender texture and a spicy, fragrant flavor.
Imperial Peking DuckPremium Peking duck made from high-quality Beijing ducks, marinated and roasted in a hanging oven. Crispy skin, tender meat, served with thin pancakes, sweet bean sauce, scallions, and cucumber strips.
Fava Bean Soup with Pea ShootsPea shoot soup is a dish made primarily with pea shoots and cooked in bean broth. Pea shoots are fresh, tender leaves, and the bean broth is typically prepared from yellow or green beans, resulting in a light and refreshing texture. To prepare, blanch the pea shoots briefly and then heat them together with the bean broth to preserve their fresh, delicate flavor.
Fava Bean Soup with Pea ShootsPea shoot soup is a dish made primarily with pea shoots, cooked in a bean broth. After washing, the pea shoots are briefly blanched in boiling bean soup to preserve their fresh and tender texture. The bean soup is typically made by simmering yellow or green beans, offering a light flavor and rich plant-based protein.
Pan-Fried Corn CakeA traditional Chinese home-style snack made from fresh cornmeal, pan-fried until golden and crispy, with a savory, slightly sweet flavor.