Zigong Salt Clan Cuisine (Sansese Road Branch)
Sichuan cuisine · ⭐ 3.8
Annex No. 110, Building 5, No. 360, Sanse 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 Annex No. 110, Building 5, No. 360, Sanse Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Three Tender Parts of Pig's Intestine, Double Pepper Rabbit Cubes, Shredded Potatoes.
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: Annex No. 110, Building 5, No. 360, Sanse Road
- Popular dishes: Three Tender Parts of Pig's Intestine, Double Pepper Rabbit Cubes, Shredded Potatoes, Dry-Mixed Vegetable Pepper Sauce Noodles, Maoxuewang
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Dishes
Three Tender Parts of Pig's IntestineThree tender parts of pig's intestine is a Sichuan dish made with pig kidney, pig liver, and pig stomach. It is sliced, blanched, and quickly stir-fried with seasonings. The texture is tender, and the flavor is fragrant and spicy.
Double Pepper Rabbit CubesA Sichuan dish made with tender rabbit cubes stir-fried with green and red peppers, delivering a spicy and aromatic flavor.
Shredded PotatoesShredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
Dry-Mixed Vegetable Pepper Sauce NoodlesA flavorful noodle dish made with hand-pulled noodles and a savory vegetable pepper sauce, featuring fresh vegetables like green peppers, carrots, and bean sprouts.
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.
Scallion Crucian CarpCongcong crucian carp is a dish made with crucian carp and scallions. The fish is cleaned, pan-fried until slightly golden, then simmered with scallion segments and ginger slices until the flesh is tender and the broth thickens.
Honeycomb CornCrispy corn is a dish made primarily with fresh corn kernels, mixed with eggs and starch, then deep-fried until the outside becomes crispy and forms a honeycomb-like structure. A small amount of seasoning like salt or sugar may be added for enhanced flavor.
Tofu and Beef Stir-fryDoubao Niuliu is a dish primarily made with tender beef and tofu pudding. The beef is sliced into thin strips, marinated with seasonings, and then stir-fried together with the tofu pudding. During preparation, a small amount of starch is typically added to thicken the sauce, resulting in a rich, smooth texture.
Diving FishDiving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
Fresh Chili Rabbit NoodlesFresh chili rabbit noodles feature tender rabbit meat and rice noodles simmered in a spicy, aromatic broth, delivering bold flavor and heat.
Fresh Chili Rabbit NoodlesFresh chili rabbit noodles feature tender rabbit meat and fresh chilies in a spicy broth, served over noodles for a bold, aromatic flavor.
Chicken and Soybean Soup RiceA comforting dish made by simmering chicken and soybeans to create a rich broth, then cooking rice in it for a hearty, nutritious meal.