Jiaozi Avenue
Transportation service · Chengdu ·
Shanghai delicacies, Ningbo seafood, dim sum, crispy chicken, xiao long bao
Information
H3J4+WVF, Jiaozi Blvd, Wuhou District, Chengdu, Sichuan, China, 610094 Get directions
Shanghai delicacies, Ningbo seafood, dim sum, crispy chicken, xiao long bao
H3J4+WVF, Jiaozi Blvd, Wuhou District, Chengdu, Sichuan, China, 610094 Get directions
"If you have a business deal to close, look no further than this restaurant in the city's financial centre. It impresses with its tasteful, understated decor, authentic Shanghai delicacies, fresh seafood from Ningbo, and impeccably made dim sum from Zhejiang. The signature crispy skin salted chicken boasts deep umami, and firm but juicy flesh. For starch, opt for the classic xiao long bao, pan-fried pork buns, or noodles tossed in scallion oil." - Michelin Inspector
"The elegant room with full-length windows feels airy and bright. In addition to booth seats, there are alsoprivate rooms for parties. The Fujian-born kitchen team ensures the authenticity of each dish. The must-try lychee meatballs are deep-fried pork stuffed with chopped water chestnuts for crunchiness. Scallion aromas and pleasing textures depict the Quanzhou speciality, crispy tofu skin rolls with a five-spice pork filling." - Michelin Inspector
"Established in the Chinese Financial Centre, this stylish restaurant aptly sports a textured wall inspired by Jiaozi, the first paper money in Chinese history unearthed in Chengdu. A pre-dinner carbonated Sichuan pepper drink teases the palate, before the novel Sichuan menu unfolds with refined dishes, some of which in individual portions. The rice paddy eel with chillies tastes fatty and authentic, while liangfen noodles dressed in a spicy sauce whet the appetite." - Michelin Inspector
"The owner’s collection of souvenirs from her trips around the world gives this spacious dining room an endearing quirkiness. Her wanderlust also translates into her quest for quality seafood and other ingredients from around the globe, to be cooked in an authentic Sichuanese style. Roast pigeon smoked with Sichuan pepper leaves is simply unmissable. Cold appetisers like lamp-shadow sliced grass carp are also well made." - Michelin Inspector
"On the eve of the upmarket restaurant chain's 30th anniversary, it opened its first Chengdu outpost in 2023. The large space is furnished in a lavish but understated manner, and has lovely views of the Twin Towers. You can find the brand's signature luxury seafood on the menu, but it's the Taizhou recipes jazzed with by local touches that truly shine. Try the sea anemone glass noodles with pickled chillies, or mapo tofu with cod milt." - Michelin Inspector
