Xiangchu Three Dishes (Jinma Branch)
Sichuan cuisine · ⭐ 4.2
No. 136, Taiji Avenue (Directly opposite Jinma Health Center)
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 136, Taiji Avenue (Directly opposite Jinma Health Center). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Potato with Eggplant Puree, Small Bowl Pork Intestines, Mixed Pig's Head Meat.
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: 4.2
- Address: No. 136, Taiji Avenue (Directly opposite Jinma Health Center)
- Popular dishes: Stir-Fried Potato with Eggplant Puree, Small Bowl Pork Intestines, Mixed Pig's Head Meat, Seasonal Vegetables, Old Chef Salted Braised Pork Belly
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Dishes
Stir-Fried Potato with Eggplant PureeA stir-fried dish combining mashed eggplant and diced potatoes, seasoned with garlic and ginger for a savory flavor.
Small Bowl Pork IntestinesSmall Bowl Pig Intestines is a dish primarily made with pork intestines. After cleaning and preparation, the intestines are stewed or stir-fried with seasonings and typically accompanied by辅料 such as chili peppers, ginger, and garlic. Served in small bowls, it has a soft and chewy texture with rich, intense flavors.
Mixed Pig's Head MeatA cold dish made primarily with boiled pork head meat, sliced or shredded and mixed with scallions, ginger, garlic, cilantro, and seasonings like soy sauce, vinegar, sugar, and chili oil.
Seasonal VegetablesSeasonal vegetables refer to fresh vegetables harvested according to the changing seasons, typically prepared by stir-frying, blanching, or cold mixing to preserve the original flavor of the ingredients. Main ingredients include common leafy greens, root vegetables, and fruiting vegetables of the season, such as spinach, carrots, cucumbers, and green beans.
Old Chef Salted Braised Pork BellyA classic Sichuan dish made with pork belly, marinated and steamed with fermented black beans and chili for a rich, savory flavor.
Old Jar Braised Pork BellyA classic Chinese dish featuring pork belly slow-cooked in a traditional jar with soy sauce, sugar, and spices until tender and flavorful.
Fatty Intestine with Blood CurdFatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
Braised Chicken with TaroYu'er Shao Ji is a dish made primarily with chicken and taro. Chicken pieces are blanched to remove odor, then cooked with taro in a pot with seasonings until flavorful. Common seasonings include soy sauce, ginger slices, and green onions.
Braised Pork Bone with RadishA hearty dish made by slow-cooking pork bones and white radish together, resulting in a rich, savory broth and tender meat.
Spicy Douban FishDouban fish is a dish made with fresh fish and seasoned with doubanjiang, ginger, garlic, and other ingredients. The fish is pan-fried until golden on both sides, then stir-fried with doubanjiang and simmered in water to infuse flavor. Finally, it's garnished with chopped green onions or cilantro.