Li Ji Cheng Pan Offal Skewers (Qixia Branch)
Hot pot · ⭐ 4.4
Unit 206, 1st Floor, Building 1, No. 37, Qixia Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at Unit 206, 1st Floor, Building 1, No. 37, Qixia Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: 8-Second Tripe, Cold Pot Blood, Xiao Jun Gan.
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: 4.4
- Address: Unit 206, 1st Floor, Building 1, No. 37, Qixia Road
- Popular dishes: 8-Second Tripe, Cold Pot Blood, Xiao Jun Gan, Houttu Beef, Tripe
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Dishes
8-Second TripeA Sichuan-style hot pot dish featuring fresh beef tripe quickly blanched in boiling broth for just 8 seconds, resulting in a crisp and tender texture, served with garlic, sesame oil, and chili oil dipping sauce.
Cold Pot BloodA Sichuan dish made by stir-frying pig or beef blood with chili, Sichuan pepper, garlic, and ginger, resulting in a smooth, spicy, and savory flavor.
Xiao Jun GanXiao Jun Gan is a traditional dish made primarily from chicken gizzards or duck gizzards, carefully marinated and threaded onto bamboo skewers. It is cooked by grilling or frying until the outside turns golden and crispy while the inside remains tender and juicy. Finally, it can be sprinkled with seasonings to enhance its aroma.
Houttu BeefBamboo shoot beef is a dish featuring beef shank and houttuynia herb. Thinly sliced beef shank is blanched to remove odor, then stir-fried with cleaned houttuynia herb and seasonings like soy sauce, salt, and chili. Proper ingredient pairing and heat control are key.
TripeTripe is a dish made from a cow's stomach. After cleaning and boiling, the tripe becomes soft and elastic. Common preparation methods include stewing, cold mixing, or stir-frying, often combined with various spices and seasonings to enhance flavor.
Pork Collagen NoodlesPig's aorta is made by cleaning the pig's aorta and slicing it into thin pieces, commonly used in hot pot or stir-frying. It is usually quickly blanched in boiling water or stir-fried with chili peppers, Sichuan peppercorns, and other seasonings to maintain its crisp and tender texture.
Cilantro BeefCilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
Scallion Beef SkewersA dish made of beef slices and scallions threaded onto skewers, marinated and grilled to perfection, offering a savory and aromatic 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.
Spicy TripeSpicy tripe is a dish made from beef or pork stomach, sliced after cleaning and stir-fried with chili, Sichuan pepper, garlic, ginger, and fermented bean paste, offering a crisp texture and rich flavor.
Black Tripe Layered DishBlack thousand-layer tripe is a dish primarily made with fresh beef tripe. After careful processing, the tripe exhibits a unique black color with distinct layered textures. During cooking, it is typically marinated with spices and seasonings, then quickly stir-fried at high heat to preserve the tender texture of each tripe slice.