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 only 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.

A 1923 origin story, modern Chengdu setting

• Started as a stall in Weishan in 1923, now running a high-energy outpost in the Taikoo Li area.

Vintage-leaning dining room, local queue

• A playful, retro interior and a reputation for lines from opening.

Two defining Sichuan signatures

• Duck blood with offal and eel, plus fen zheng rou finished with a crisp fry, anchor the menu.

Signature Ingredients

• Duck blood for the restaurant's duck-blood curd dish.
• Pork offal for depth and richness in the signature stew-like plates.
• Sliced eel for soft texture and sweetness against chili heat.
• Pork in fen zheng rou, steamed in rice-flour coating, then fried crisp.
• Seasoned rice flour that gives fen zheng rou its grit and crunch.

Ma's Kitchen (Jinjiang) Menu Summary

What to expect

• Sichuan classics in a busy Taikoo Li location, with a short list of house signatures alongside familiar Chengdu staples.

Signature plates

• Duck blood curd with pork offal and sliced eel.
• Crispy fen zheng rou, pork coated in seasoned rice flour, steamed, then deep-fried.