Haowangjiao Restaurant (Sandaoxian Store)
Sichuan cuisine · ⭐ 3.5
No. 96, 98, and 100, Yong'an Bridge East Street, Sandao堰 Town
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. 96, 98, and 100, Yong'an Bridge East Street, Sandao堰 Town. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kung Pao Chicken, Stir-Fried Beef with Yellow Onion, Spicy猪腰 Stir-fry.
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: 3.5
- Address: No. 96, 98, and 100, Yong'an Bridge East Street, Sandao堰 Town
- Popular dishes: Kung Pao Chicken, Stir-Fried Beef with Yellow Onion, Spicy猪腰 Stir-fry, Burned Pepper Duck Intestine, Coarse Grain Pork Bone Soup
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Dishes
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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.
Burned Pepper Duck IntestineA Sichuan dish featuring fresh duck intestines stir-fried with charred green peppers and garlic, offering a crisp texture and spicy flavor.
Coarse Grain Pork Bone SoupA nourishing soup made with pork bone and coarse grains like corn and yam, slowly simmered for a rich, savory flavor.
Stuffed Pork Ribs with Glutinous RiceStuffed pork ribs with glutinous rice, marinated ribs are steamed with soaked rice, absorbing the rich flavor and becoming soft and sticky while the ribs stay tender and juicy.
Blueberry YamBlueberry yam is a dish featuring yam as the main ingredient, paired with blueberries or blueberry sauce. The peeled and sliced yam is steamed or blanched, then mixed with blueberry sauce or drizzled on top; blueberry pulp can also be blended into mashed yam. The dish has a fresh color and a soft, slightly sweet taste.
Braised Green Pepper with Tiger StripesHǔpí Qīngjiāo is a dish primarily made with green peppers, which are pan-fried at high heat to create a tiger-striped texture on the pepper skin. To prepare, remove the seeds and cut the green peppers into segments, then stir-fry in hot oil until the outer skin bubbles. Finally, add seasonings and stir well.
Eggplant and String Bean StewA hearty stew made with string beans and eggplant, seasoned with garlic and chili paste, slow-cooked to perfection.
Leek and Tofu Skin Stir-fryA classic Chinese dish made by stir-frying sliced tofu skin with fresh leeks, resulting in a savory and aromatic side dish.