Yue Hong Ti Hua (Wangping Street Branch)
小吃快餐 · ⭐ 4.3
No. 57 Tianxiang Road
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. 57 Tianxiang Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold-Mixed Free-Range Chicken, Braised Beef, Pork Trotter with Kidney Beans.
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: 小吃快餐
- Rating: 4.3
- Address: No. 57 Tianxiang Road
- Popular dishes: Cold-Mixed Free-Range Chicken, Braised Beef, Pork Trotter with Kidney Beans, Daily Handcrafted Sour Plum Juice, Pig Trotter with Kelp
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Dishes
Cold-Mixed Free-Range ChickenA cold dish made with boiled free-range chicken slices mixed with garlic, cilantro, chili oil, soy sauce, and vinegar for a fresh and savory taste.
Braised BeefBraised beef is a traditional dish primarily made with beef. The preparation involves soaking the beef to remove blood, then marinating it with a braising spice pack and various seasonings. Finally, the beef is simmered to fully absorb the braising sauce, resulting in tender, juicy meat with rich aroma.
Pork Trotter with Kidney BeansA dish made by slow-cooking pork trotters and kidney beans until tender, resulting in a rich, savory flavor that highlights the natural taste of the ingredients.
Daily Handcrafted Sour Plum JuiceMade daily with natural ingredients like umeboshi, hawthorn, and licorice, slowly simmered for a refreshing, tangy taste.
Pig Trotter with KelpA dish made by slow-cooking pig trotters and kelp together until tender, resulting in a rich, savory broth.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Steamed Beef with Rice FlourSteamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
Old Lady's Pig Trotter (Kidney Beans)Old Lady's Pig Trotter (Kidney Beans) is a Sichuan dish made with pig trotters and kidney beans, cooked for a long time. The pig trotters are soft and the kidney beans are tender, offering a rich and delicious flavor.
Old Chengdu Noodles with Spiced SauceOld Chengdu mixed sauce noodles feature hand-made noodles tossed with a savory sauce made from minced pork, doubanjiang, sweet bean sauce, and aromatics like scallions, ginger, and garlic. Serve with cucumber ribbons and bean sprouts for added texture.
Spicy Sauce Pig TrotterPig trotter braised in a spicy sauce with chili and Sichuan pepper, resulting in tender meat with rich flavor.
Duck Blood and IntestinesDuck blood and pork intestine stew is a dish made by cleaning and boiling pork intestines, then stir-frying or simmering them with diced duck blood and seasonings.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.