Quan Ming Steamed Beef (Wucai Plaza Store)
Hot pot · ⭐ 3.9
Nos. 63–65, Guangchang West 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 Nos. 63–65, Guangchang West 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: Phoenix Tail, Cabbage, Big Pot.
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: 3.9
- Address: Nos. 63–65, Guangchang West Road
- Popular dishes: Phoenix Tail, Cabbage, Big Pot, Enoki Mushroom, Cooked Beef Rolls
China trip · China travel
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Dishes
Phoenix TailA dish made from chicken or fish fillets sliced into thin strips, marinated and cooked by frying or steaming. It resembles a phoenix tail in shape and has a tender, savory taste.
CabbageCabbage is a common leafy vegetable made of tightly packed layers. It's usually sliced or shredded after washing and can be stir-fried, boiled, stewed, or served cold. Common dishes include stir-frying with meat, garlic, and chili, or using it in soups and pickles.
Big PotA large pot dish cooked by slow stewing, typically using pork, potatoes, carrots, and cabbage with seasonings until the ingredients are tender and flavorful.
Enoki MushroomBamboo fungus is a dish primarily made with bamboo fungus as the main ingredient. To prepare it, first clean the bamboo fungus thoroughly, then slice or tear it into strips according to preference. Next, cook it using methods such as stir-frying, boiling, or stewing, and add seasonings like salt and soy sauce to enhance flavor. Finally, cook until the bamboo fungus is fully tender and ready to enjoy.
Cooked Beef RollsA dish made with tender beef slices cooked quickly, often seasoned with garlic and ginger for a savory flavor.
Beef BrainA dish made from beef brain, typically stir-fried with chili and Sichuan pepper for a rich, spicy flavor.
Bowl BeefA spicy Sichuan dish made with beef stewed in a rich, aromatic sauce and served in small bowls.
Qiaojiao Zhang BeefQiaojiao Zhang Beef is a traditional Sichuan dish made with fresh beef and cooked with spices and seasonings. The meat is tender and flavorful, with a rich spice flavor.
Lotus Root SlicesLotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
Pea ShootsPea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.