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Ane 158 Hotel Jianyang Branch
★★★Chengdu
This hotel has little guest-verified firsthand data yet. 0 reports; thin data, conclusions stay cautious. High-value questions (upgrades, lounge, breakfast) stay marked insufficient — we label thin data, we never fabricate.
Contribute a stay reportRestaurants nearby
- Ting Yuan 399 (Jinjiang)Bib While some guests may sip tea and play mahjong in the peaceful Chinese garden by a busy road, discerning food lovers flock here for the river fish dishes. Plump swamp eels from inland rivers are poached in a flavourful spiced broth and drizzled with sizzling hot oil at the table, making their flesh tender and juicy, but with a crispy chew. Stir-fried pork liver and kidney with bird’s eye chilli and pickled chilli is another firm favourite.48.6km
- Yao Guai MianBib Tucked away in a longstanding residential area, this noodle shop has a loyal following. The noodles are either served in spicy or white broth, or tossed in various seasoning pastes. For noodle soup, try their signature eight-treasure white broth made with chicken, bamboo shoots and dried seafood including shrimps, squids and oysters. Or have your bouncy noodles tossed in the famous mala chilli pork sauce for heady, addictive aromas.49.7km
- Xue Tao · In the Yard Named after a poet from the Tang Dynasty, this branch of the chain opened in 2018 in a scenic area famous for its flowering plum trees. Two rustically styled buildings are connected by lush greenery. The menu features Sichuan home cooking and river fish, such as yellowhead catfish prepared in a myriad of ways. But most diners prefer it simmered in a spicy, tangy broth perfumed with green Sichuan pepper and Chinese patchouli. Reservations recommended at weekends.45.0km
- Art Yinba Since graduating from culinary school, the owner-chef always wanted to open a one-of-a-kind establishment like this. The room is furnished in a rustic country style and is divided into zones, while food-related artefacts add interest to the experience. Traditional Sichuanese flavours are re-invented with Western techniques, witty word play and arty presentations. Standouts include fish head with artisan gluten noodles in a golden pea soup.45.0km
- Silver Cottage From its lake-side location and lush garden, to private rooms with spaces for chess playing, flower watching and incense burning, every nook and cranny of Silver Cottage exudes an elegant aura à la Song Dynasty. The menu features Sichuan classics, like the painstakingly prepared dish snowflake minced chicken, all prepared with the freshest produce. Diners must book a private room and live Chinese zither recitals make the experience unforgettable.46.5km
- Qian Li The on-trend decor feels laid back; the menu showcases an array of home-style Taizhou classics, including seafood from the East China Sea, which can be steamed, braised, served in a sizzling claypot or even fried with chillies and aromatics. The pork tripe and chicken in gingery broth, a winter favourite, is served piping hot in a claypot for exceptional flavours. Try also shi bing tong – a pancake roll filled with pork, eel and vegetables.49.2km
- Xiang Shang Xiang The Hunanese brand manager and kitchen team strive to re-create specialities from their home province as authentically as possible. The must-try fish head steamed with five different chillies flown in from Hunan mesmerises with a complex depth of spiciness, remarkable umami and punchy tartness. The 18-second stir-fried Xiangxi yellow beef uses the clod cut, rife with meaty flavour, in conjunction with chillies and aromatics for a real kick.49.3km
- Yanyu (Wuhou) This restaurant in an upmarket shopping mall serves an array of Fujian dishes with a Sichuanese twist. Most produce and seafood is shipped from Fujian, including squid from Zhangzhou, which is cooked in typical Sichuanese shuizhu style. The nourishing soup "Buddha jumps over the wall" is made with gourmet dried seafood for briny-sweet richness. For dessert, panna cotta with dai hong pao oolong tea melds velvety texture with floral earthiness.49.3km
- Cloud Arise (Chenghua) Although there are only six tables in the main dining room, there are private rooms with solariums, balconies and tea brewing rooms spread over two floors. A stylish, peaceful vibe reigns throughout the spacious, comfortable interior. The kitchen team crafts a menu of traditional Sichuanese fare such as fuqi feipian – sliced beef brisket and tripe in Sichuan pepper sauce. Their signature spicy pork belly, slow-cooked in an earthen jar over a wood fire, is rich and flavoursome.49.9km
- Private Collection · See Joy Zigong is famous for its thriving salt industry that brought wealth and an extravagant food culture to the city. This kitchen skilfully melds Zigong cooking with Huaiyang and Cantonese elements: the slow-cooked spicy ox tongue is both soft and toothsome; the time-honoured recipe of braised yak hoof in roasted chilli sauce is best enjoyed with plain noodle soup. Reservations are mandatory and menus can be tailored to diners' budgets.49.9km
Includes Michelin / Black Pearl / guide picks (reference quality, no prices); data from Overture, Michelin Guide and others.
Attractions nearby
- Chengdu Longquanyi Football Stadium building in Chengdu Longquanyi Football Stadium, China32.3km
Attraction data from Wikidata (CC0) — reference only.
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