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A little preparation. A much better adventure.Independent travel advice · Made for China
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A taste of Chengdu

Ma's Kitchen (Jinjiang)

马旺子·锦江

Began in 1923 as a stall in Weishan and is now the polished Chengdu flagship of a Sichuan restaurant group, sitting a minute from the Taikoo Li shopping district. The dining room plays vintage-hipster rather than banquet-hall, and the kitchen cooks the Sichuan canon properly instead of softening it for the mall crowd. It is the easiest one-star in the city for a visitor to get into and the best single introduction to Sichuanese cooking above street level.

¥¥ on the MICHELIN price scale (moderate); exact per-head price unconfirmedMichelin 1 star 2026Jinjiang district, 1 East Kangshi Street, beside Taikoo Li. Nearest metro unconfirmed, but Chunxi Road station serves the Taikoo Li area.
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Why come here

A place worth making time for

MICHELIN one star, listed in the one-star section of the MICHELIN Guide Chengdu 2026 selection and retained in the 2027 edition

The house favourites

What to order

Point at the Chinese. Staff will understand it even where the menu has no English at all.

  • Duck blood curd with pork offal (鸭血旺)
  • Sliced eel (黄辣丁 / 鳝鱼)
  • Crispy fen zheng rou — pork in seasoned rice flour, steamed then fried (脆皮粉蒸肉)

What it actually tastes like

Offal is treated as the good part, not the cheap part: duck blood curd and pork intestine appear in the signatures. Numbing Sichuan pepper is used generously. Bones are left in fish and poultry.

Allergens in this kitchen

soygluten/wheatsesamepeanutfishshellfishegg

This is the kitchen, not one dish. Woks, fryers, blanching water and utensils are shared in almost every Chinese restaurant, so for a serious allergy treat the whole premises as the unit rather than ordering around it.