Mi Sandpot · Qiujiao Beef
Sichuan cuisine · ⭐ 3.7
No. 56 Guihua 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 No. 56 Guihua Lane. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Maoxuewang, Old Mother's Pig Trotter in Clay Pot, Braised Beef with Tofu in Clay Pot.
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: 3.7
- Address: No. 56 Guihua Lane
- Popular dishes: Maoxuewang, Old Mother's Pig Trotter in Clay Pot, Braised Beef with Tofu in Clay Pot, Braised Pig Trotter in Clay Pot, Sour Cabbage Blood Curd Pot
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Dishes
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.
Old Mother's Pig Trotter in Clay PotA traditional Sichuan dish made with pig trotters, yellow beans, peanuts, and ginger, slow-cooked in a clay pot for rich flavor and tender texture.
Braised Beef with Tofu in Clay PotA dish featuring tender tofu and beef, sliced beef is cooked with tofu in a clay pot using broth or water to create a rich, flavorful soup where the beef remains tender and the tofu silky smooth.
Braised Pig Trotter in Clay PotBraised pig trotter dish made with pork trotters, soybeans, ginger slices, and green onions, slowly stewed in a clay pot until tender and flavorful.
Sour Cabbage Blood Curd PotA spicy and sour dish made with pig's blood, fermented cabbage, and other ingredients cooked in a clay pot, typical of Sichuan cuisine.
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.
Beautiful Ham SausageA processed meat product made from pork, starch, and seasonings, steamed or baked into a smooth, flavorful sausage suitable for direct consumption or cooking.
Stewed Beef with Raised FootQiao Jiao Niurou Zhongguo is a hot pot dish primarily made with beef, combined with offal, bean sprouts, cabbage, potatoes, and other ingredients stewed together. The beef and offal are slowly simmered for a long time, resulting in tender and flavorful meat. The broth is typically made by simmering beef bones, spices, and doubanjiang (fermented broad bean paste), creating a rich and aromatic flavor.
Fresh Braised BeefFresh braised beef is a dish made with fresh beef, blanched and then simmered with scallions, ginger, garlic, and other seasonings. Beef chunks are seasoned with soy sauce, cooking wine, star anise, cinnamon, and slow-cooked until tender with rich broth.