Zhan Shui Douhua Pa Niu (Taikoo Li Branch)
Sichuan cuisine · ⭐ 3.8
Building 12, No. 48 Jiaochangba East Street, Niuwangmiao Lane
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 Building 12, No. 48 Jiaochangba East Street, Niuwangmiao Lane. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Mixed Free-Range Chicken, Cold-Mixed Houttuynia Leaf, Spicy Eel Slice Salad.
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: 3.8
- Address: Building 12, No. 48 Jiaochangba East Street, Niuwangmiao Lane
- Popular dishes: Cold-Mixed Free-Range Chicken, Cold-Mixed Houttuynia Leaf, Spicy Eel Slice Salad, Stewed Pork Ribs with Potatoes, Spicy Beef and Ox Tripe Slices
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Dishes
Cold-Mixed Free-Range ChickenA refreshing cold dish made with tender free-range chicken pieces tossed in a savory dressing of garlic, chili oil, soy sauce, and vinegar.
Cold-Mixed Houttuynia LeafA refreshing dish made by mixing fresh houttuynia leaves with garlic, chili oil, vinegar, and soy sauce, offering a crisp texture and tangy-spicy flavor.
Spicy Eel Slice SaladA cold dish made from boiled pig ears sliced and tossed with garlic, cilantro, chili oil, vinegar, and soy sauce for a crisp, spicy flavor.
Stewed Pork Ribs with PotatoesStewed pork ribs with potatoes is a dish featuring pork ribs and potatoes as main ingredients. The ribs are blanched to remove odor, then cooked together with diced potatoes in a pot with water, soy sauce, and cooking wine until tender and flavorful.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Stewed Mud CarpPā Níqiū is a dish featuring loach as the main ingredient. After cleaning, the loach is pan-fried until slightly crispy and then stewed with seasonings until tender and flavorful. Ginger, garlic, and doubanjiang are commonly added for enhanced taste.
Stewed Intestines with TaroA Sichuan dish made by stewing pork intestines with taro, resulting in a rich, spicy flavor and tender texture.
Dipping Sauce TofuSpicy dipping tofu is made primarily from soft tofu, steamed to preserve its natural flavor. Served with a specially prepared dipping sauce made from minced garlic, chili, Sichuan peppercorns, soy sauce, and other seasonings, allowing diners to dip according to their taste, transforming the originally mild tofu into a rich and flavorful dish.