Xinshengyuan Home-style Cuisine (Tianhui Town Branch)
Home-style Chinese cuisine · ⭐ 3.4
No. 76, Tianxin Street (next to the post office)
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. 76, Tianxin Street (next to the post office). It is a Home-style Chinese cuisine place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Spicy Pig's Tripe Salad, Braised Pork Intestines, Braised Duck.
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: 3.4
- Address: No. 76, Tianxin Street (next to the post office)
- Popular dishes: Spicy Pig's Tripe Salad, Braised Pork Intestines, Braised Duck, Kung Pao Chicken, Dry Chili Dip
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Dishes
Spicy Pig's Tripe SaladA cold dish made from boiled and sliced pork tripe, seasoned with garlic, chili oil, vinegar, and soy sauce for a crisp and spicy flavor.
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Braised DuckBraised duck uses duck as the main ingredient, blanched and then slowly simmered in a seasoned broth made from soy sauce, star anise, cinnamon, bay leaves, and Sichuan peppercorns, allowing the meat to absorb the rich flavors.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Dry Chili DipA spicy dry chili dip commonly used in Sichuan cuisine, made from ground chili, Sichuan pepper, garlic, and sesame. It's typically served as a condiment for hot pot or cold dishes.
Spicy Tofu NoodlesA spicy Sichuan-style cold dish made with rehydrated tofu skin, tossed in chili oil and seasonings for a crunchy, fiery flavor.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Sour Cabbage Fish SlicesA Sichuan dish featuring tender fish slices and sour cabbage, with a tangy and spicy flavor.
Xinsheng Cold NoodlesA refreshing dish made from mung bean or pea starch noodles, served chilled with a spicy-sour dressing of garlic, chili oil, vinegar, and soy sauce.
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.