Yu Jiong Pig Intestine Chicken (Xueyuan Road Branch)
Sichuan cuisine · ⭐ 3.5
Ground-floor commercial unit, Building 16, Wanshu Forest Phase III, Yuanlin 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 Ground-floor commercial unit, Building 16, Wanshu Forest Phase III, Yuanlin Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stewed Pork Intestine and Chicken, Sour Cabbage Pork Intestine Chicken, Fresh Bamboo Shoots.
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: Ground-floor commercial unit, Building 16, Wanshu Forest Phase III, Yuanlin Road
- Popular dishes: Stewed Pork Intestine and Chicken, Sour Cabbage Pork Intestine Chicken, Fresh Bamboo Shoots
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
Stewed Pork Intestine and ChickenA spicy Sichuan dish made by stewing pork intestines and chicken with chili and Sichuan peppercorns, resulting in a rich, aromatic flavor.
Sour Cabbage Pork Intestine ChickenSuancai Feichang Chicken is a dish made primarily with pork intestines, chicken, and pickled cabbage. Clean and boil the pork intestines, cut into segments; prepare chicken pieces. Stir-fry ginger and garlic in oil, add pickled cabbage to release aroma, then add pork intestines and chicken to simmer until flavorful.
Fresh Bamboo ShootsFresh bamboo shoots are a dish made primarily from fresh bamboo shoots. After peeling and slicing or cutting, they are blanched to remove bitterness, then stir-fried or stewed with meat, vegetables, or other ingredients to maintain their crisp tenderness.