Le Xiaomei Open Water Dumplings (Xinnan Street Branch)
小吃快餐 · ⭐ 3.7
No. 295, Xin Nan Street
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. 295, Xin Nan Street. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Layered Tripe, Open-mouth Dumpling, Spicy Beef Special.
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: 小吃快餐
- Rating: 3.7
- Address: No. 295, Xin Nan Street
- Popular dishes: Layered Tripe, Open-mouth Dumpling, Spicy Beef Special, Premium Bull Tripe, Crispy Duck Intestines
China trip · China travel
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Dishes
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
Open-mouth DumplingA traditional Chinese dumpling with a filled meat filling, shaped open and steamed for a soft, juicy bite.
Spicy Beef SpecialSignature spicy beef dish made with fresh beef slices marinated in secret spices, then stir-fried or stewed. Includes dried chili, Sichuan pepper, ginger, and garlic for a rich numbing-spicy flavor.
Premium Bull TripePremium beef tripe is selected from the cow's stomach, cleaned, sliced, and briefly blanched in boiling water to retain its crisp texture. Served with garlic paste, cilantro, and chili oil as dipping sauce.
Crispy Duck IntestinesA cold dish made from duck intestines quickly blanched and tossed with garlic, chili oil, and seasonings for a crisp texture and spicy flavor.
Fresh Yellow GulletFresh yellow throat is a dish primarily made with pig or beef yellow throat as the main ingredient. After washing, the yellow throat is sliced and quickly blanched in boiling water until just cooked through, then stir-fried with seasonings such as scallions, ginger, garlic, and chili. It has a crisp and tender texture with a resilient bite.