Gangguan Wuchu Xiaojun Gan Chuanchuan (Pengzhou Branch)
Hot pot · ⭐ 3.6
No. 122, Mudan North Road, Tianpeng Subdistrict (Ground Floor, Youjia MMKTV)
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. 122, Mudan North Road, Tianpeng Subdistrict (Ground Floor, Youjia MMKTV). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Xiao Jun Gan, Dry and Oil Dipping Sauce, Pork Tetra.
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: Hot pot
- Rating: 3.6
- Address: No. 122, Mudan North Road, Tianpeng Subdistrict (Ground Floor, Youjia MMKTV)
- Popular dishes: Xiao Jun Gan, Dry and Oil Dipping Sauce, Pork Tetra, Beef Skewers, Special Xiaojun Gan
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Dishes
Xiao Jun GanXiao Jun Gan is a traditional Chinese dish made from pig trotters that are braised and air-dried, resulting in a savory and slightly sweet flavor with a chewy texture.
Dry and Oil Dipping SauceDry and oil dipping sauces are essential condiments in Sichuan cuisine, typically used with hot pot or spicy dishes. The dry dip is made from chili powder, Sichuan pepper, garlic, and scallions; the oil dip combines sesame oil, garlic paste, cilantro, and crushed peanuts.
Pork Tetra掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
Beef SkewersBeef skewers are made by cutting fresh beef into chunks, threading them onto bamboo sticks, marinating, and then grilling or boiling. Typically cooked with vegetables like bell peppers, onions, and potatoes, and served with a special dipping sauce.
Special Xiaojun GanSpecial small intestines are a dish made primarily from pig or cow's small intestinal lymph nodes, typically stir-fried with chili, Sichuan pepper, garlic, and ginger. Cooking requires precise heat control to maintain a crisp and tender texture.
Special TripeA Sichuan-style dish made with pork or beef tripe, stir-fried with chili, Sichuan pepper, garlic, and ginger for a spicy and numbing flavor.
Spicy Soup BaseSpicy broth base made with beef tallow, chili, Sichuan peppercorns, and doubanjiang, simmered with stock. Common ingredients include garlic, ginger, scallions, star anise, and cinnamon to enhance flavor.
Self-Service PlateA selection of cold dishes or small portions served in individual small plates for customers to choose from freely.
Ghost Meat Tofu SkinA spicy Sichuan dish made with konjac and minced meat, stir-fried with chili, garlic, and Sichuan peppercorns for a numbingly hot flavor.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.