Xiang Chu Yi Hao (Jinji North Road Store)
Sichuan cuisine · ⭐ 3.7
No. 91–103, Jinji North 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. 91–103, Jinji North Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Number One Chicken Feet with Rice Noodles, Country Twice-Cooked Pork, Pressure Pot Two-in-One.
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. 91–103, Jinji North Road
- Popular dishes: Number One Chicken Feet with Rice Noodles, Country Twice-Cooked Pork, Pressure Pot Two-in-One, Dry Pot Duck Feet, Mung Bean and Pork Rib Soup
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Dishes
Number One Chicken Feet with Rice NoodlesA dish featuring chicken feet steamed with rice noodles and seasoned sauce, offering a rich, savory flavor and tender texture.
Country Twice-Cooked PorkA traditional Sichuan dish made by stir-frying boiled pork belly with vegetables and spicy seasonings.
Pressure Pot Two-in-OneA Chinese dish featuring two flavors cooked together in a pressure pot, typically with pork and chicken or tofu, resulting in tender, flavorful meat and rich broth.
Dry Pot Duck FeetA Sichuan dish featuring duck feet stir-fried in a dry pot with vegetables like bell peppers and onions, delivering a rich, spicy flavor.
Mung Bean and Pork Rib SoupA nourishing soup made with pork ribs and mung beans, simmered until tender for a refreshing and healthy dish.
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.
Fatty Blood CurdA Sichuan dish made with duck or pig blood, served with bean sprouts and tofu, known for its rich, spicy flavor.
Cordyceps Flower Baked LeekStir-fried Cordyceps and leek is a dish made primarily with cordyceps and leeks. Soak cordyceps beforehand, cut leeks into segments. Mix both ingredients with seasonings, then bake or roast until fully cooked, allowing flavors to blend and aroma to develop.
Spicy Stir-Fried RabbitA spicy Sichuan dish made by stir-frying rabbit meat with chili peppers and Sichuan peppercorns, resulting in a flavorful and aromatic meal.