Mung Bean Flower Tripe and Blood Curd
Sichuan cuisine · ⭐ 3.6
No. 346, Yangguang Road
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. 346, Yangguang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Braised Pork, Salted Pork with Preserved Vegetables, Twice-Cooked Pork.
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: 3.6
- Address: No. 346, Yangguang Road
- Popular dishes: Braised Pork, Salted Pork with Preserved Vegetables, Twice-Cooked Pork, Sweet Steamed Pork Rolls, Fatty Intestine with Blood Curd
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Dishes
Braised PorkBraised pork is mainly made from pork belly and other pork parts, seasoned with soy sauce, sugar, cooking wine, star anise, cinnamon, and bay leaves, then slowly stewed or braised. The finished dish has a bright red color, tender meat, and rich flavor.
Salted Pork with Preserved Vegetables咸烧白 is a Chinese dish made with pork belly, marinated with fermented broad bean paste, soy sauce, and Sichuan peppercorns, then mixed with glutinous rice and steamed. Finally, it's pan-fried until golden for a soft, rich 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.
Sweet Steamed Pork RollsSweet烧白 is a traditional dish made primarily from glutinous rice, red bean paste, and pork belly. The pork belly is boiled until just cooked, then sliced and layered with stir-fried red bean paste, before being steamed until tender and soft. Finally, sugar is sprinkled on the surface, creating an appealing red-and-white color pattern.
Fatty Intestine with Blood CurdFatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.