Shuangliu Dip Sauce Pork Intestines (Huawei Park Nine Li Jingyue Mansion Branch)
小吃快餐 · ⭐ 3.6
No. 253, Shiwan 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. 253, Shiwan Road. 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: Stir-fried Yam with Wood Ear Mushrooms, Spicy Water-Soaked Intestines, Spicy Chicken with Chili.
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. 253, Shiwan Road
- Popular dishes: Stir-fried Yam with Wood Ear Mushrooms, Spicy Water-Soaked Intestines, Spicy Chicken with Chili
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.

Dishes
Stir-fried Yam with Wood Ear MushroomsStir-fried yam with black fungus is a home-style dish primarily made with yam and black fungus. Peel the yam, cut it into slices or strips, and soak the black fungus in advance before washing it clean. Stir-fry both ingredients together in hot oil, add seasonings such as salt and light soy sauce, and cook until the yam becomes soft and the black fungus turns crisp and tender.
Spicy Water-Soaked IntestinesA Sichuan-style cold dish made with boiled pork intestines tossed in a spicy sauce of garlic, chili oil, and herbs, known for its crisp texture and bold flavor.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.