Chuan Xiaozi Hot Pot (Wukuaishi Branch)
Hot pot · ⭐ 3.8
No. 48, Shishangmao Trade Avenue, Wukuaishi Subdistrict (120 meters on foot from Exit C of Wukuaishi Metro Station)
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. 48, Shishangmao Trade Avenue, Wukuaishi Subdistrict (120 meters on foot from Exit C of Wukuaishi Metro Station). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Doughy Beef, Grandmother's Braised Intestines, Sliced Pork Kidney with Big Knife.
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: 3.8
- Address: No. 48, Shishangmao Trade Avenue, Wukuaishi Subdistrict (120 meters on foot from Exit C of Wukuaishi Metro Station)
- Popular dishes: Doughy Beef, Grandmother's Braised Intestines, Sliced Pork Kidney with Big Knife, Water Ladle Duck Intestines, Spicy Beef Tripe in Pot
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Dishes
Doughy BeefDuo Duo Beef is a dish featuring large chunks of beef stewed with seasonings after blanching, resulting in tender, flavorful meat. Typically seasoned with doubanjiang, ginger, garlic, and chili, slow-cooked until the sauce thickens.
Grandmother's Braised IntestinesA traditional Chinese home-style dish made by slow-cooking pig intestines with spices like star anise, cinnamon, and bay leaves until tender and flavorful.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Water Ladle Duck IntestinesA dish made with duck intestines quickly stir-fried in spicy sauce, known for its crisp texture and bold flavor.
Spicy Beef Tripe in PotA spicy Sichuan dish made with beef tripe stir-fried in a wok with chili and Sichuan peppercorns, offering a bold, numbing heat and tender texture.