Tianfu Mouji Qiao Jiao Beef (Chengdu Chengtai Road Branch)
小吃快餐 · ⭐ 3.6
No. 6, Chengtai Road, Annex 8
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 6, Chengtai Road, Annex 8. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Kung Pao Chicken, Spiced Beef Salad, Boss, a bowl of soup.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chengdu
- Category: 小吃快餐
- Rating: 3.6
- Address: No. 6, Chengtai Road, Annex 8
- Popular dishes: Kung Pao Chicken, Spiced Beef Salad, Boss, a bowl of soup, Scallion Stir-Fried Beef, Steamed Beef
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Dishes
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Spiced Beef SaladBeef salad is a cold dish made primarily with beef, which is boiled or blanched and sliced, then mixed with seasonings such as soy sauce, sesame oil, garlic, green onions, and chili oil. Optional vegetables like cucumber ribbons or carrot strips can be added according to taste.
Boss, a bowl of soupA simple yet flavorful soup made from bones and vegetables, commonly served in Chinese households.
Scallion Stir-Fried BeefScallion stir-fried beef is a Chinese dish featuring beef and scallions. Beef slices are marinated and quickly stir-fried with scallion segments, resulting in tender beef and crispy scallions with rich flavors.
Steamed BeefSteamed beef is a Chinese dish made by steaming beef with seasonings like ginger, scallions, and soy sauce, resulting in tender and flavorful meat.
Blood Curd Not Sold SeparatelyA Sichuan dish made with duck or pig blood, often served with vegetables and chili; known for its spicy and numbing flavor profile.
Seasoning DishA small dish containing seasonings like soy sauce, vinegar, garlic, chili oil, and herbs, used to enhance the flavor of dishes such as hot pot or grilled food.
Leaning Leg Beef Hot PotA spicy and flavorful beef hot pot from Sichuan, featuring slow-cooked beef and vegetables in a rich broth.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.