Ding E Er (Xinjin Store)
Sichuan cuisine · ⭐ 3.9
No. 26 Ruitong 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 No. 26 Ruitong Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold Mixed Three Threads, Cold-Mixed Radish Strips, Braised Pork Skin.
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: 3.9
- Address: No. 26 Ruitong Road
- Popular dishes: Cold Mixed Three Threads, Cold-Mixed Radish Strips, Braised Pork Skin, Braised Pork Intestines, Braised Goose Liver
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Dishes
Cold Mixed Three ThreadsCold-mixed three丝 is a cold dish made primarily from carrots, cucumbers, and vermicelli. Slice carrots and cucumbers finely, cook vermicelli, then rinse with cold water. Mix all ingredients and season with soy sauce, vinegar, sesame oil, garlic, and chili oil.
Cold-Mixed Radish StripsCold-mixed radish strips is a cold dish made primarily from white radish. Peel and slice the radish into fine strands, salt and let sit briefly to draw out moisture, then squeeze dry. Mix with garlic, vinegar, soy sauce, sesame oil, and a touch of sugar. Simple to prepare with a crisp texture.
Braised Pork SkinBraised pork skin is a dish made primarily from pork skin, blanched and then slowly simmered in a seasoned braising liquid until tender. The sauce typically includes star anise, cassia bark, bay leaves, light soy sauce, dark soy sauce, and rock sugar to infuse the pork skin with rich flavor.
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Braised Goose LiverBraised goose liver is a dish made by marinating goose liver and slowly simmering it in a special broth. The tender liver absorbs the rich flavors of the broth, often cooked with辅料 like scallions and ginger.
Braised Goose IntestinesA dish made by braising goose intestines in a seasoned broth, resulting in tender and flavorful meat.
Spicy Beef Tripe SaladA cold dish made with beef tripe tossed in spicy chili oil, garlic, and herbs for a bold, crunchy flavor.
Stir-fried Wild MushroomsA dish made by stir-frying wild mushrooms with garlic and chili, resulting in a savory and aromatic flavor.
Special Braised GooseA delicately braised goose dish made with premium goose meat and aromatic spices, resulting in tender, flavorful meat.
PajiaojiaoA traditional Sichuan snack made from glutinous rice flour and sweet potato, steamed and coated with soybean or sesame powder, offering a soft and sweet taste.
Red Broth GooseRed Broth Goose is a dish made with goose meat and cooked with chili, ginger, garlic, and other seasonings. The soup has a bright red color and a rich, spicy and salty flavor.
Tender Offal DishA Sichuan dish made with pork stomach and intestines, slow-cooked until tender and flavorful.
Honey-glazed GooseA Chinese dish featuring tender goose meat braised in a sweet honey-based sauce, rich in flavor and aromatic spices.
Sauce-Flavored Roast GooseA Cantonese dish featuring a whole goose marinated, air-dried, and roasted until the skin is crispy and the meat tender, with a rich, savory sauce flavor.