Huang Ge Jiangyou Pig Intestine · Sichuan Cuisine (Jiaochangba Branch)
Sichuan cuisine · ⭐ 4.3
No. 59, Jiaochangba East Street, Jingguanyi Subdistrict (opposite Chengdu No. 17 Middle School); 430 meters on foot from Exit C of Dongmen Bridge Metro Station
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 59, Jiaochangba East Street, Jingguanyi Subdistrict (opposite Chengdu No. 17 Middle School); 430 meters on foot from Exit C of Dongmen Bridge Metro Station. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Bone Soup, Dry-Fried Pork Intestines, Spicy Potatoes in Dry Pot.
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: 4.3
- Address: No. 59, Jiaochangba East Street, Jingguanyi Subdistrict (opposite Chengdu No. 17 Middle School); 430 meters on foot from Exit C of Dongmen Bridge Metro Station
- Popular dishes: Bone Soup, Dry-Fried Pork Intestines, Spicy Potatoes in Dry Pot, Tearing Egg, Burned Pepper Pig Trotter
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Dishes
Bone SoupA rich, savory soup made by simmering pork or beef bones for hours, resulting in a creamy, collagen-rich broth often enjoyed for its nourishing qualities.
Dry-Fried Pork IntestinesDry-fried intestines is a Chinese dish made primarily from pig intestines. After blanching to remove odor and cutting into segments, it's stir-fried in oil until slightly charred, then mixed with chili, garlic, ginger, and other seasonings.
Spicy Potatoes in Dry PotDry Pot Potato is a home-style dish primarily made with potatoes, supplemented by ingredients such as pork belly and chili peppers. The preparation involves slicing the potatoes, frying sliced pork belly to render its fat, then adding chili peppers and garlic to stir-fry until fragrant. Finally, the potato slices are stir-fried until cooked through, and chopped green onions are sprinkled on top before serving for added aroma.
Tearing EggA dish made by quickly stir-frying eggs and pulling them into strands, resulting in a tender texture often seasoned with scallions, soy sauce, and a touch of chili.
Burned Pepper Pig TrotterA Sichuan dish featuring slow-cooked pig trotters with charred green peppers, garlic, and spices for a rich, spicy flavor.
Steamed Pork Ribs and Intestines with Rice FlourA savory dish made by steaming pork ribs and intestines coated in rice flour, resulting in tender, flavorful meat infused with the aroma of rice.
Fatty Intestine TofuFatty intestine bean curd is a dish made primarily from pork intestines and tofu. After cleaning and boiling, the intestines are sliced and stewed with soft tofu, seasoned appropriately. A broth or water base is typically used to enrich the flavor.
Brain and Intestine Stir-fryA spicy Sichuan dish made with pig brain and intestines, stir-fried with chili, garlic, and Sichuan peppercorns for a bold, aromatic flavor.
Taro and Intestine Stir-fryA Sichuan dish made with pork intestines and taro, stir-fried with spices and seasonings for a rich, spicy flavor.
Huo Xiang BeefHuo Xiang Beef is a Chinese dish made with beef and fragrant ho xiang leaves, simmered to create a savory and aromatic flavor.
Sauce-Braised IntestinesA Sichuan dish made by stir-frying pig intestines with fermented bean paste, garlic, ginger, and green peppers for a spicy and savory flavor.
Bone SoupBone broth is made by slow-cooking animal bones like pork, beef, or chicken in water for several hours to extract marrow and gelatin. Add ginger slices and scallions to reduce odor and enhance aroma; some recipes include carrots or corn for added flavor.