Hu's Old Restaurant (Nearby Residential Area Branch)
Sichuan cuisine · ⭐ 3.7
No. 2 Minju Road, Xingsheng East Road, Yingbin Avenue
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. 2 Minju Road, Xingsheng East Road, Yingbin Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Braised Pork Cheek with Spicy Stir-fry, Twice-Cooked Pork, Village Girl Braised Pig Trotters.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Sichuan cuisine
- Rating: 3.7
- Address: No. 2 Minju Road, Xingsheng East Road, Yingbin Avenue
- Popular dishes: Braised Pork Cheek with Spicy Stir-fry, Twice-Cooked Pork, Village Girl Braised Pig Trotters, Spicy麻 Chicken, Maoxuewang
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Dishes
Braised Pork Cheek with Spicy Stir-fryA Sichuan dish featuring braised pork cheek stir-fried with chili and vegetables, known for its rich, spicy flavor.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Village Girl Braised Pig TrottersVillage Girl Braised Pig Trotters is a traditional Chinese dish made with pig trotters as the main ingredient, simmered slowly with seasonings. The pig trotters are rich in collagen, with a soft and chewy texture, and are flavored with spices and soy sauce for a rich taste.
Spicy麻 ChickenSpicy麻 chicken is a dish made primarily with chicken and seasoned with Sichuan pepper, green onion, ginger, and other ingredients. The chicken is carefully prepared to ensure a tender texture, then drizzled with a specially crafted spicy麻 sauce, making the entire dish rich in numbing and fragrant flavors with a unique taste.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sengbao YanjianSengbao Yanjian is a Sichuan dish made with pork and salted pork, quickly stir-fried in hot oil with salt and seasonings. It has a fresh and fragrant taste with a rich salty and slightly spicy flavor.
Braised BeefBraised beef is a dish made primarily with beef, blanched and then simmered with aromatics like scallions, ginger, garlic, and star anise. Seasoned with soy sauce, sugar, and cooking wine, it's slowly cooked until the beef is tender and flavorful.
Fish with Pig IntestinesFechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.
Pickled Vegetable Stew with Pig IntestinesPickled vegetable stew with pig intestines is a Chinese stew dish made with pickled vegetables and pig intestines, cooked together for a rich and sour taste.
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.