苗岭竹笋芋儿鸡(勤俭店)
Hot pot · ⭐ 3.8
No. 146, Qianjian Road (50 meters south of the intersection of Baishui West Road and Qianjian Road, east side of the 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. 146, Qianjian Road (50 meters south of the intersection of Baishui West Road and Qianjian Road, east side of the road). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Dry Pot Chicken Wings, Spicy Pot Roast Pork Ribs, Spicy Pot-Braised Catfish.
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: 3.8
- Address: No. 146, Qianjian Road (50 meters south of the intersection of Baishui West Road and Qianjian Road, east side of the road)
- Popular dishes: Dry Pot Chicken Wings, Spicy Pot Roast Pork Ribs, Spicy Pot-Braised Catfish, Spicy Pot Chicken and Intestines, Dry Pot Shrimp
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Dishes
Dry Pot Chicken WingsA dish of chicken wings stir-fried in a dry pot with vegetables and spices, known for its rich aroma and spicy flavor.
Spicy Pot Roast Pork RibsSpicy pot spare ribs is a dish featuring pork ribs as the main ingredient, typically stir-fried with vegetables like potatoes, green peppers, and onions, seasoned with doubanjiang, garlic, ginger, and chili, then slowly stewed over low heat until flavorful, finally thickened and served.
Spicy Pot-Braised CatfishDry Pot Catfish is a dish featuring catfish as the main ingredient, stir-fried with green pepper, red pepper, onion, garlic, and ginger. After marinating, the fish is quickly cooked with seasonings and finished with a special dry pot base for rich flavor and aroma.
Spicy Pot Chicken and IntestinesDry Pot Pig Intestine Chicken is a dish made with pig intestines and chicken. After separate preparation and blanching, they are stir-fried with chili, Sichuan pepper, ginger, garlic, and other seasonings, then seasoned with doubanjiang and cooking wine, slowly stewed over low heat until fully flavored.
Dry Pot ShrimpDry Pot Shrimp is a dish made with fresh shrimp and stir-fried with green peppers, onions, garlic, and ginger. After cleaning and marinating the shrimp, it's cooked with the ingredients and finished with a special dry pot sauce to infuse flavor, resulting in tender, aromatic shrimp.
Spicy Pot ChickenDry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
Dipping SauceA small dish of seasonings such as garlic, scallions, chili oil, and soy sauce, commonly used to enhance the flavor of dishes like hot pot or grilled meats.
Special Taro RabbitA Sichuan dish featuring rabbit and taro, slow-cooked with spices for a rich, aromatic flavor.
Braised Chicken with Pig's Intestine and Ginkgo in Clay PotA hearty dish featuring chicken, pork intestines, and ginkgo nuts simmered slowly in a clay pot for rich flavor.
Bamboo Shoot and Taro ChickenA Sichuan-style dish made with chicken, bamboo shoots, and taro, stir-fried and simmered to create a rich, savory flavor.
Bamboo Shoot ChickenA Chinese dish made with chicken and fresh bamboo shoots, simmered with ginger and scallions for a savory and tender flavor.