Tu Qiao Lao Jie Huang Ya Zi (Qing Chen Yuan Home Branch)
Sichuan cuisine · ⭐ 4.0
No. 181 Qingchun 3rd Street, Jinquan Subdistrict (Lianghe Park)
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 No. 181 Qingchun 3rd Street, Jinquan Subdistrict (Lianghe Park). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Twice-Cooked Pork, Dumpling Soup, Garlic Pork Tripe.
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: 4.0
- Address: No. 181 Qingchun 3rd Street, Jinquan Subdistrict (Lianghe Park)
- Popular dishes: Twice-Cooked Pork, Dumpling Soup, Garlic Pork Tripe, Stir-Fried Pork, Maoxuewang
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Dishes
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Dumpling SoupA traditional Chinese soup made with meat or fish dumplings cooked in broth, known for its tender texture and savory flavor.
Garlic Pork TripeGarlic pork intestine is a dish made with pig's stomach and garlic. After cleaning, the stomach is sliced and stir-fried or stewed with garlic to absorb its aroma and create a rich flavor.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
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.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Spicy Duck IntestinesA Sichuan dish made by stir-frying duck intestines with chili, garlic, and ginger for a spicy and tender flavor.
Smoked DuckA dish made by smoking a duck after marinating it, resulting in tender meat with a rich smoky flavor.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.