Dayi Specialties Pig Intestine Blood Cake (Jinji East Second Street Branch)
Sichuan cuisine · ⭐ 3.5
No. 117, Jinqi East 2nd 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 No. 117, Jinqi East 2nd Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spiced Heart and Tongue Salad, Spicy Pig Snout Salad, Spicy Eel Slice Salad.
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: 3.5
- Address: No. 117, Jinqi East 2nd Street
- Popular dishes: Spiced Heart and Tongue Salad, Spicy Pig Snout Salad, Spicy Eel Slice Salad, Cold-Mixed Pork, Cucumber Salad
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Spiced Heart and Tongue SaladA cold dish made from beef heart and tongue, blanched and sliced, then mixed with garlic, cilantro, chili oil, soy sauce, and vinegar for a fresh, savory flavor.
Spicy Pig Snout SaladA cold dish made with pig snout, mixed with cucumber, cilantro, garlic, and chili oil for a spicy and crunchy texture.
Spicy Eel Slice SaladA cold dish made from boiled pig ears sliced and tossed with garlic, cilantro, chili oil, vinegar, and soy sauce for a crisp, spicy flavor.
Cold-Mixed PorkA cold dish made by mixing boiled pork slices with garlic, cilantro, chili oil, soy sauce, and vinegar for a refreshing and flavorful experience.
Cucumber SaladCold cucumber salad is a simple home-style dish made primarily from cucumbers. After slicing, the cucumbers are mixed with seasonings to create a refreshing and crisp dish. The dish features a bright green color and a refreshing, crunchy texture, making it a popular appetizer in summer.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Spicy Rabbit and Pork Ribs in Dry PotA spicy Sichuan dish featuring rabbit and pork ribs stir-fried in a dry pot with vegetables, delivering rich aroma and bold flavor.
Spicy Pepper Chicken OffalStir-fried chicken offal with pickled chili, garlic, and ginger. Chicken organs like heart, liver, and gizzard are blanched and stir-fried with spices to blend flavors.
Spicy Pig Intestine and Blood CurdA Sichuan-style dish made with pork intestines and duck blood, simmered with vegetables and spices for a bold, spicy flavor.
Seaweed and Egg SoupNori egg drop soup is a soup dish primarily made with nori and eggs. The preparation is simple: first, cut the nori into small pieces and set aside the beaten eggs. Next, bring water to a boil in a pot, add the nori, and once it boils again, slowly pour in the egg mixture while quickly stirring with chopsticks to form egg flowers. Finally, season with salt and monosodium glutamate (MSG), then sprinkle with chopped green onions.