Deng Ji Dayi Special Pork Intestine Blood Duck (Yimin Street Branch)
Sichuan cuisine · ⭐ 4.0
50 meters east of the southeast gate of the Central Kindergarten
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 50 meters east of the southeast gate of the Central Kindergarten. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Double Pepper Tripe, Garlic Pork Tripe, Sichuan-style Pork Belly.
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: 4.0
- Address: 50 meters east of the southeast gate of the Central Kindergarten
- Popular dishes: Double Pepper Tripe, Garlic Pork Tripe, Sichuan-style Pork Belly, Preserved Vegetable Braised Pork, Spicy麻 Chicken
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Dishes
Double Pepper TripeA Sichuan dish featuring fresh tripe stir-fried with green and red peppers, offering a crisp texture and spicy flavor.
Garlic Pork TripeGarlic pork intestine is a dish made with pig's stomach and garlic. After cleaning, the stomach is sliced and stir-fried or stewed with garlic to absorb its aroma and create a rich flavor.
Sichuan-style Pork BellySichuan-style pork belly made by stir-frying fatty pork with spicy Sichuan seasonings like doubanjiang, chili, and Sichuan peppercorns.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
Spicy麻 ChickenSpicy麻 chicken is a dish made primarily with chicken and seasoned with Sichuan pepper, green onion, ginger, and other ingredients. The chicken is carefully prepared to ensure a tender texture, then drizzled with a specially crafted spicy麻 sauce, making the entire dish rich in numbing and fragrant flavors with a unique taste.
Pig Trotter with KelpA dish made by slow-cooking pig trotters and kelp together until tender, resulting in a rich, savory broth.
Braised Beef OffalA traditional Chinese dish made by slow-cooking beef offal such as tripe, intestines, and lungs in a savory sauce of soy sauce, sugar, and spices.
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.
Steamed EggSteamed egg is a dish made primarily from eggs, mixed with water or broth, then steamed until set. The egg mixture is strained to remove bubbles, poured into a container, covered to prevent water droplets from falling in, and steamed over high heat until smooth and tender.
Braised Pepper with Tiger SkinHǔpí Jiānjiāo is a dish primarily made with尖椒 (long peppers), which are pan-fried to create a crispy, tiger-striped texture on the surface. To prepare, remove the stems from the peppers, wash them clean, dry thoroughly, then stir-fry in a pan until the skin bubbles and turns golden. Finally, add seasonings and stir well.
Jumping RabbitA Sichuan dish made with rabbit meat stir-fried quickly with chili and Sichuan peppercorns, delivering a spicy and numbing flavor.