Yaomei Feichang Paoshanji (Hulin Road Branch)
Sichuan cuisine · ⭐ 3.7
No. 305, Hubin 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. 305, Hubin Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Lean Pork Intestine, Spicy Pot Chicken, Bamboo Shoot.
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. 305, Hubin Road
- Popular dishes: Lean Pork Intestine, Spicy Pot Chicken, Bamboo Shoot, Special Taro Dish, Sweet Potato Noodles
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Dishes
Lean Pork IntestineA dish made from pork intestines with excess fat removed, typically simmered or stir-fried with seasonings for a tender and flavorful result.
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.
Bamboo ShootFang bamboo shoots is a dish primarily made from fresh bamboo shoots, typically blanched and then stir-fried, simmered, or served cold. Garlic and ginger are commonly used for flavor, with optional additions of meat or mushrooms.
Special Taro DishA Sichuan-style dish made with fresh taro, stir-fried with minced pork and fermented bean paste, offering a rich, savory flavor.
Sweet Potato NoodlesSweet potato noodles made from cassava starch, with a smooth and chewy texture, commonly used in salads, stir-fries, or soups.
Spicy Pig Intestine and RabbitA spicy Sichuan dish made with pork intestines and rabbit, slow-cooked in a rich, aromatic sauce with chili and Sichuan peppercorns.
Fish with Pig IntestinesFechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.
Fatty Intestine ChickenFatty Intestine Chicken is a dish made primarily with pork intestines and chicken. First, the pork intestines are thoroughly cleaned and boiled until cooked, then they are stewed or stir-fried together with chicken and seasoned with spices to create the dish.
Lotus Root SlicesLotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
KonjacKonjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.