Longmen Old Sandpot (Mimu Branch)
Sichuan cuisine · ⭐ 3.6
Nos. 49–51 Ximin Commercial West Street
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 Nos. 49–51 Ximin Commercial West Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry-Mixed Pig's Tripe, Braised Tender Beef in Clay Pot, Braised 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: 3.6
- Address: Nos. 49–51 Ximin Commercial West Street
- Popular dishes: Dry-Mixed Pig's Tripe, Braised Tender Beef in Clay Pot, Braised Tofu in Clay Pot, Braised Vermicelli in Clay Pot, Braised Pork Intestines in Clay Pot
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Dishes
Dry-Mixed Pig's TripeA spicy Sichuan-style dish made with pig's tripe, tossed in a blend of chili oil, garlic, and spices for a bold, crunchy bite.
Braised Tender Beef in Clay PotA dish of tender beef simmered with vegetables in a clay pot, resulting in rich flavor and soft texture.
Braised Tofu in Clay PotA classic Chinese dish featuring soft tofu simmered with minced meat, mushrooms, and greens in a clay pot for rich flavor and tender texture.
Braised Vermicelli in Clay PotHot pot vermicelli stew is made primarily with vermicelli, combined with meats (such as pork, chicken, or shrimp) and vegetables (like greens and mushrooms), then simmered in a clay pot. To prepare, soak the vermicelli first, then add it along with the ingredients to the clay pot, using broth or water and slow-cooking over low heat to allow the flavors to blend.
Braised Pork Intestines in Clay PotStewed pork intestines in a clay pot, cleaned and slow-cooked with scallions, ginger, garlic, chili, and other seasonings. The intestines are tender and flavorful, with rich broth often served with bean sprouts, potatoes, or vermicelli.
Braised Pork in Clay PotPot-braised pork slices, a dish featuring fatty pork belly sliced and coated in starch paste, deep-fried until golden and crispy, then simmered with bean sprouts and cabbage in a clay pot for tender, flavorful meat and rich broth.
Steamed Pork with Rice FlourStewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
Beef Wrapped in Herbed DoughCao Bao Beef is a dish made with beef and seasonings like green onions, ginger, and garlic. Beef slices are marinated, coated in a batter of flour, egg, and water, then deep-fried until golden and crispy, finally stir-fried with sautéed onions, ginger, and garlic.
Tofu Vegetable SoupA light and healthy soup made with tofu and vegetables, simmered in clear broth for a delicate flavor.
Spicy Blood SlicesSpicy blood soup is a dish made primarily with duck or pork blood, combined with bean sprouts, wood ear mushrooms, chili peppers, and Sichuan peppercorns. The blood is cut into pieces and boiled with vegetables, then stir-fried with a special spicy and numbing sauce to absorb the rich flavors.