Wang Lao San's Home Cooking Blood Curd (Shanglin Yidu Garden Branch)
Home-style Chinese cuisine · ⭐ 3.6
50 meters southeast of the intersection of Dayi Avenue and Wenquan Road (Shanglin Yidu Buildings 9 and 15)
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 50 meters southeast of the intersection of Dayi Avenue and Wenquan Road (Shanglin Yidu Buildings 9 and 15). It is a Home-style Chinese cuisine place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Bagu Meat, Maoxuewang, Braised Beef.
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: Home-style Chinese cuisine
- Rating: 3.6
- Address: 50 meters southeast of the intersection of Dayi Avenue and Wenquan Road (Shanglin Yidu Buildings 9 and 15)
- Popular dishes: Bagu Meat, Maoxuewang, Braised Beef, Blood Cake Dish, Pot Roast Bone Soup
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Dishes
Bagu MeatBagu meat is a Chinese dish made from pork ribs, marinated and then fried or braised until tender, with a savory and slightly spicy flavor.
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.
Braised BeefBraised beef is a traditional Chinese dish made by slow-cooking beef with spices and soy sauce until tender and flavorful.
Blood Cake DishA traditional Chinese dish made with pig's blood, tofu, and vegetables, stir-fried or stewed for a rich flavor.
Pot Roast Bone SoupA nourishing soup made with pork ribs and vegetables, slow-cooked in a clay pot for rich flavor and tenderness.
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.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Pot-Steamed Beef TripeA dish featuring beef tripe simmered in a small pot with spices and seasonings, resulting in a tender and flavorful experience.
Fish-Flavored Eggplant PattiesA Sichuan dish featuring fried eggplant slices coated in starch and tossed in a tangy, sweet, and slightly spicy fish-flavored sauce made with vinegar, sugar, soy sauce, garlic, ginger, and chili.
Blood CakeBlood pudding is a dish made primarily from pig blood, often cooked with pork intestines and lungs. Fresh pig blood is mixed with seasonings, stuffed into small intestine casings, then steamed or stewed until set. It has a bright red color, soft texture, and rich flavor.