Que's Suji Foot-Stomping Beef (Airport Branch)
Hot pot · ⭐ 3.9
No. 280, Baijia Section, Dajian Road, Building 7, Annex No. 116
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. 280, Baijia Section, Dajian Road, Building 7, Annex No. 116. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Spicy Blood Curd Stir-fry, Spicy Beef Strips, Stir-Fried Twice-Cooked Pork.
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: No. 280, Baijia Section, Dajian Road, Building 7, Annex No. 116
- Popular dishes: Spicy Blood Curd Stir-fry, Spicy Beef Strips, Stir-Fried Twice-Cooked Pork, Stir-fried Rapeseed Greens, Stir-Fried Water Spinach
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Dishes
Spicy Blood Curd Stir-fryA spicy Sichuan dish made with duck or pig blood, stir-fried with vegetables and chili peppers for a bold, numbing flavor.
Spicy Beef StripsSpicy beef strips is a Chinese stir-fry dish made by marinating thin beef slices with seasonings, then quickly stir-frying with green peppers and onions. The key is precise heat control to keep the beef tender and vegetables crisp.
Stir-Fried Twice-Cooked PorkA classic Sichuan dish made with pork belly, green peppers, and scallions, stir-fried with fermented bean paste for a rich, spicy flavor.
Stir-fried Rapeseed GreensA simple stir-fry dish made with rapeseed greens, garlic, and ginger, known for its fresh taste and crisp texture.
Stir-Fried Water SpinachStir-fried water spinach is a dish made primarily from water spinach, prepared by quickly stir-frying in hot oil to preserve its fresh, tender texture and vibrant green color.
Stir-fried Sweet Potato LeavesA simple and healthy dish made by stir-frying tender sweet potato leaves with garlic and chili, resulting in a fresh and savory flavor.
Stir-fried Cauliflower TailsA stir-fried dish made with cauliflower stems, seasoned with garlic and chili for a crisp, savory flavor.
Braised Tofu with VegetablesA vegetarian dish made by braising tofu with vegetables like mushrooms and greens in a savory sauce, resulting in a tender and flavorful meal.
Beef IntestinesBeef small intestine, using fresh beef small intestine as the main ingredient, carefully cleaned and processed, then marinated with specially prepared spices. During cooking, high-heat stir-frying is used to ensure the beef small intestine remains tender and juicy with a smooth texture. Finally, appropriate seasonings are added to enhance the overall flavor, presenting a unique and aromatic taste.
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.
Fried Tofu with BrainA Sichuan dish made by simmering soft tofu and pig brain in a savory sauce, resulting in a rich, tender flavor.
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.
Leaning Leg Beef Hot PotA spicy and flavorful beef hot pot from Sichuan, featuring slow-cooked beef and vegetables in a rich broth.