Su Ji Qiao Jiao Niuxin Jiang Hu Chuan Cai (Chengdu East Station Branch)
Sichuan cuisine · ⭐ 4.4
No. 8 Jinni River Road, Annex No. 9, Dongfang New City Phase II, beside Gate No. 1
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. 8 Jinni River Road, Annex No. 9, Dongfang New City Phase II, beside Gate No. 1. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Wanwan Fresh Beef, Tender Blood Curd, Stir-Fried Seasonal Vegetables.
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: 4.4
- Address: No. 8 Jinni River Road, Annex No. 9, Dongfang New City Phase II, beside Gate No. 1
- Popular dishes: Wanwan Fresh Beef, Tender Blood Curd, Stir-Fried Seasonal Vegetables, Signature Twice-Cooked Pork, Spicy Beef Liver
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Dishes
Wanwan Fresh BeefA Chinese dish made with fresh beef stir-fried quickly with aromatics like ginger, garlic, and chili, resulting in tender meat with rich flavor.
Tender Blood CurdTender blood pudding is a dish made primarily from pig or duck blood, seasoned with garlic chives, chili peppers, and doubanjiang. The blood blocks are blanched and stir-fried with vegetables to maintain a soft texture.
Stir-Fried Seasonal VegetablesA quick stir-fry of fresh seasonal vegetables, typically including bell peppers, carrots, and mushrooms, seasoned simply to highlight natural flavors.
Signature Twice-Cooked PorkSignature stir-fried pork belly with sliced cooked pork, green peppers, and scallions, seasoned with doubanjiang, sweet bean sauce, and fermented black beans for a rich, spicy flavor.
Spicy Beef LiverA Sichuan dish made by quickly stir-frying beef liver with chili, garlic, and ginger. Tender and spicy, it delivers bold flavors.
Spicy Crispy IntestineSpicy crispy intestines is a stir-fry dish primarily made with pork intestines. After cleaning and cutting the intestines into segments, they are quickly stir-fried with ingredients such as green peppers, red peppers, and garlic slices. Seasoned with soy sauce, cooking wine, and salt during preparation, this dish maintains the crisp texture of the intestines.
Special Mao Xue WangSpecial Maoxuewang is a Sichuan dish featuring duck blood, bean sprouts, soy skin, luncheon meat, fish slices, and more, cooked in a spicy麻 (ma) and numbing hot pot broth with fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic.
Steamed Beef with Rice FlourSteamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
Tofu BrainTofu brain with flower vegetables like broccoli or cauliflower, blanched or stir-fried and mixed. Main ingredients: tofu brain and flower vegetables. Cut tofu into pieces and cook together, season and serve.
Lifting-leg BeefQiao Jiao Beef is a traditional dish made primarily with beef, simmered with various spices and herbs. In the preparation process, beef is cut into pieces and cooked together with spices and herbs in a pot, adding an appropriate amount of water and slowly stewing until the beef becomes tender and the broth becomes rich.