Old Chengdu Handheld Chuan Chuan Xiang (Zhongsheng Road Neijiang Store)
Hot pot · ⭐ 3.7
No. 10 Zhongsheng 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. 10 Zhongsheng Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Sichuan Skewers, Xiao Jun Gan, 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: Hot pot
- Rating: 3.7
- Address: No. 10 Zhongsheng Road
- Popular dishes: Sichuan Skewers, Xiao Jun Gan, Beef, Pork Skin 0.5
China trip · China travel
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Dishes
Sichuan SkewersSichuan skewers are a dish where various ingredients are threaded onto bamboo skewers and cooked in a spicy and numbing broth. Main ingredients include beef, lamb, chicken, tofu, vegetables, and mushrooms, chosen according to personal preference. To prepare, cut the ingredients into pieces, thread them onto skewers, then boil them in a spicy and numbing broth. Dipping sauce can be added when eating.
Xiao Jun GanXiao Jun Gan is a traditional dish made primarily from chicken gizzards or duck gizzards, carefully marinated and threaded onto bamboo skewers. It is cooked by grilling or frying until the outside turns golden and crispy while the inside remains tender and juicy. Finally, it can be sprinkled with seasonings to enhance its aroma.
BeefBeef dishes are primarily made with high-quality beef and prepared using cooking methods such as stewing, boiling, and stir-frying. During the cooking process, seasonings like scallions, ginger, garlic, chili peppers, and Sichuan peppercorns can be added according to taste, allowing the beef to fully absorb the aromas of the seasonings for a tender and juicy texture.
Pork Skin 0.5A dish made primarily from pork skin, prepared by blanching, removing odor, and then stewing or chilling for a crisp texture rich in collagen.