Hui Shui Zhen · Jiang Hu Sichuan Cuisine (Guose Tianxiang Store)
Sichuan cuisine · ⭐ 4.3
No. 888, Tianxiang Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 888, Tianxiang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Chopped Potato, Double Pepper Tripe, Spicy Pepper Rabbit.
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: 4.3
- Address: No. 888, Tianxiang Road
- Popular dishes: Chopped Potato, Double Pepper Tripe, Spicy Pepper Rabbit, Wuxia Pig Liver, Pao Ge's Kimchi
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Dishes
Chopped PotatoA Chinese home-style dish made by stir-frying diced potatoes with garlic, ginger, and green peppers for a savory, soft texture.
Double Pepper TripeA Sichuan dish made with pork stomach and green and red peppers, stir-fried to a spicy, crisp texture.
Spicy Pepper RabbitA spicy Sichuan dish made with rabbit meat stir-fried in fermented chili peppers, garlic, and ginger, delivering a bold, numbingly hot flavor.
Wuxia Pig LiverA Chinese home-style dish made with pig liver stir-fried quickly with vegetables like green pepper and onion, resulting in a tender and savory flavor.
Pao Ge's KimchiA traditional Korean fermented vegetable dish made with cabbage and radish, seasoned with chili, garlic, ginger, and fish sauce, known for its tangy and spicy flavor.
Spicy Beef Tripe Stir-FrySpicy tripe is a dish made by quickly stir-frying pig or beef tripe with chili, garlic, ginger, and scallions. The tripe is sliced after processing and stir-fried with chili pieces and seasonings to retain its crisp and tender texture.
Braised Chicken with Ginkgo in Clay PotA traditional Chinese dish made by slow-cooking chicken and ginkgo nuts in a clay pot, resulting in a rich and savory flavor.
Pot-edge CakeA thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
Black Soybean Flower Sichuan-Style Boiled FishA Sichuan-style boiled fish dish featuring fresh carp and traditional black soybean flower, seasoned with spicy chili and Sichuan peppercorns for a bold, numbing flavor.
Fish-Flavored Lotus Root RollsA Sichuan dish featuring lotus root slices stuffed with meat, deep-fried and glazed with a tangy fish-flavored sauce.