Chengdu Research Base of Giant Panda Breeding
A zoo operated by the Chengdu Municipal Government to protect and breed giant pandas, red pandas, and other endangered wild animals unique to China.
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Xindu
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🕐 Asia/Shanghai · 💱 CNY
Getting there & around
🚆 Chengdu railway station🚆 Anjing railway station🚆 Weijianian station🚆 Shengxian Lake Station🚆 Wenshu Monastery Station🚆 Luomashi Station🚆 Chengdu University of TCM & Sichuan Provincial People's Hospital Station🚆 Renmin Road North Station
Nearby attractions
West Pearl Tower
communications, Broadcasting, Observation, Restaurant, and Commercial in Sichuan Province, China
Jinsha site
archaeological site in Sichuan
Chengdu Phoenix Hill Football Stadium
sports venue in Chengdu, China
Chengdu Sports Centre
stadium
Sichuan University
university in Chengdu, Sichuan, China
Zhaojue Temple
Buddhist temple in Chengdu, China
Du Fu Thatched Cottage
park and museum in Chengdu
Happy Valley Chengdu
theme park in Jinniu, Chengdu, Sichuan, China
Mao Zedong Statue
1968 statue at Tianfu Square, Chengdu, Sichuan, China
Tomb of Wang Jian
Tomb of Wang Jian, emperor of Former Shu
Anshun Bridge
bridge in People's Republic of China
Dining
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.
The Hall
The first Louis Vuitton restaurant in China stars Italian chef Leonardo Zambrino at the helm. Stints in prestigious kitchens in Asia and Europe have helped shape his vision – sophisticated European cuisine paired with Sichuanese flavour profiles. The tasting menus are seasonal, alongside a few à la carte dishes. The room nestles in a circa 1730s heritage building, complete with original brick walls, perforated wood windows and a courtyard.
WebsiteMi Xun Teahouse
Nestled in a quiet hotel next to Daci Temple, this restaurant is an oasis of calm. The courtyard house exudes historical charm, with the open kitchen lending an airy feel. Hand-picked local produce is used to create light, refined and inspired vegetarian dishes, such as vegan mapo tofu with chanterelles. There is also a set menu that supports small local farms near panda habitats, featuring ingredients like Mianyang porcini and Ya'an radish.
WebsiteMa's Kitchen (Jinjiang)
This popular eatery in the bustling Taikoo Li area started out as a stall in Weishan in 1923. Light years from its humble beginnings, this outpost of the chain in Chengdu features a vintage hipster interior and Sichuan classics on the menu. Besides their signature duck blood curd with pork offal and sliced eel, also try the crispy fen zheng rou – pork coated in seasoned rice flour, steamed and then deep-fried. Expect to see a queue from the moment it opens.
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.
Xu's Cuisine
This is the chain’s first outpost and it’s been in business for over a decade. A tank of live fish by the entrance reminds you that river and sea fish are the name of the game here. The menu revolves around novel Sichuan dishes, with a few regional offerings. For an overview of Sichuan cuisine, try the 24-flavour-profile set menu. We also recommend the preserved meat prepared in-house, or the pond loach seared with green Sichuan pepper, depicted by crisp textures and a numbing sensation.
Rongrong Beida Pugaimian
Famous for its flat noodle soup, this eatery inevitably attracts long queues. Diners can see four chefs pulling a piece of dough to make the signature noodles – thin, soft, but with a lovely chew. The choice of toppings is relatively concise, but spicy and mild versions are available. Try the spicy beef with a hint of sweetness, or for a milder option, order the stewed free-range chicken loaded with shiitake aromas.
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