Taihe Small Vegetable Rice (Renhe Street Branch)
其他美食 · ⭐ 3.4
West side of the West Gate No. 1 of Sichuan Vocational College of Science and Technology, Renhe Street
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 West side of the West Gate No. 1 of Sichuan Vocational College of Science and Technology, Renhe Street. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spiced Beef Salad, Braised Beef Intestines, Steamed Beef with Rice Flour.
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: 其他美食
- Rating: 3.4
- Address: West side of the West Gate No. 1 of Sichuan Vocational College of Science and Technology, Renhe Street
- Popular dishes: Spiced Beef Salad, Braised Beef Intestines, Steamed Beef with Rice Flour, Vegetable Assortment Platter
China trip · China travel
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Dishes
Spiced Beef SaladBeef salad is a cold dish made primarily with beef, which is boiled or blanched and sliced, then mixed with seasonings such as soy sauce, sesame oil, garlic, green onions, and chili oil. Optional vegetables like cucumber ribbons or carrot strips can be added according to taste.
Braised Beef IntestinesA Chinese dish made by braising beef intestines with spices and aromatics until tender and flavorful.
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.
Vegetable Assortment PlatterVegetable platter made from a variety of seasonal vegetables, commonly including carrots, cucumbers, wood ear mushrooms, bean sprouts, seaweed, and lettuce. After blanching or dressing with a cold sauce, the vegetables are neatly arranged on a plate, preserving their natural colors and crisp texture.