Jinsha site
archaeological site in Sichuan
City hotel guide
Wenjiang
Hotel archive, loyalty coverage, and guest-verified insight entry points for Wenjiang.
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🕐 Asia/Shanghai · 💱 CNY
Getting there & around
🚆 Cultural Palace Station🚆 Shuangliu Airport railway station🚆 Xipu railway station🚆 Pixian West railway station🚆 Chengdu University of TCM & Sichuan Provincial People's Hospital Station🚆 Anjing railway station
Nearby attractions
Du Fu Thatched Cottage
park and museum in Chengdu
Temple of Marquis Wu, Chengdu
building in Chengdu, China
Shuangliu Sports Centre
building in Sichuan, China
Tomb of Wang Jian
Tomb of Wang Jian, emperor of Former Shu
Happy Valley Chengdu
theme park in Jinniu, Chengdu, Sichuan, China
Immaculate Conception Cathedral
church building in Chengdu, Sichuan
Chengdu Huangcheng Mosque
mosque
Grey Goat Temple
Tianfu Art Park
Park in Chengdu, China
Chengdu Tianfu Art Museum
Contemporary art museum in Chengdu, China
People's Park
urban public park in Chengdu, Sichuan, China
Dining
Fu Rong Huang
Privacy is a priority here and the tables are separated by wooden slatted partitions - private rooms also available. The veteran kitchen team specialises in traditional Sichuanese dishes, many of which require painstaking execution. The sautéed pork liver with chilli is perfectly cooked with just the right amount of numbing heat. The classic cold appetiser, fu qi fei pian or sliced beef offal in chili oil, is springy, flavourful and addictive.
Yu Zhi Lan
This low-key private dining concept can dispense with signage. The owner-chef Lan Guijun is a local legend who raised Sichuanese cooking to the level of haute cuisine, so foodies always find their way here. The quaint rustic room is dotted with ceramic art and pottery made by the chef himself. The dishes of the elaborate, multi-course set menus depend on market availability, but you can specify food allergies when booking.
Fang Xiang Jing
Set in a delicate stone garden, this restaurant in a quaint building offers private dining rooms only. The kitchen team painstakingly and faithfully revives nostalgic Sichuanese recipes. For example, the cabbage in chicken consommé takes hours to prepare and boasts a rich, crystal clear broth with exceptional depth. Contrasting textures and a tingling sensation depict the mapo tofu with diced beef and fish snout. Delicate service adds to the experience.
Zeng Niu Rou (Qingyang)
Abutting the Jinsha archaeological site, this family-run joint opened its doors in 2006. After a recent renovation, the room feels modern and cosy. It’s famous for tasty beef dishes at sensible price points – the beef is steamed, grilled, double-boiled, stewed and sautéed with Sichuanese condiments that appeal to the local palate. The steamed beef coated in spiced rice flour and slow-cooked tomato oxtail soup impress courtesy of big, bold flavours.
Mind
Serving noodles and a few sides during the day, and a menu of home-style dishes at dinner, this shop invites diners to slow down and mindfully savour the clean, simple flavours. Noodles are chosen to match the taste profiles and consistencies of various sauces; the signature Sichuan pepper ground pork sauce is paired with thick noodles. Complimentary laoyin (laurel) tea cuts through the richness; the freshly wrapped wontons and shaomai are also worth trying.
Chen Mapo Tofu (Qinghua Road)
Mapo tofu is a world-famous Sichuanese classic dating back to the Qing Dynasty. Word has it that this century-old shop is the true original source of this numbing, spicy dish, invented by Lady Chen. Silky tofu, ground beef and spices are cooked in a stone pot that stays hot for a long time, perfect with a bowl of steamed rice. Zhong dumplings and lotus leaf-wrapped steamed pork in spiced rice flour are also worth trying.
Hu Er Ge Yao Shan Ti Hua
The simple shop has little ambiance to speak of, but that hasn't put hungry locals off from flocking here since 1999. In fact, it's the favourite late-night spot for many who come for its famous pork trotter soup – simmered with Chinese herbs for eight hours until the connective tissues are gelatinous and the soup is loaded with collagen. Stir-fries such as spicy chitterlings, and green chilli pig snout fried rice are also brimming with wok hei.
Long Sen Yuan (Qingyang)
For over 20 years, this no-frills restaurant has had a single item on the menu – authentic Chengdu hotpot. Diners have never get bored because of the 18 soup bases and the stunning variety of dipping sauces, meat, offal, and sea and river fish on offer. Don’t miss the pencil-width strips of crisp, juicy Emei eel. The mala soup base is infused with Chinese herbs, perfect for blanching celtuce or pork cracklings. Their appetisers and snacks also hit the spot every time.
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