Huo La Zi Mao Cai (Jiazhengye Yuefu Branch)
小吃快餐 · ⭐ 3.5
No. 83, Annex 18, Fenghuang West 8th Road
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. 83, Annex 18, Fenghuang West 8th Road. 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: Five-Spice Dry Tofu Dish, Five-Spice Chicken Feet, Guangdong Sweet Sausage.
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: 3.5
- Address: No. 83, Annex 18, Fenghuang West 8th Road
- Popular dishes: Five-Spice Dry Tofu Dish, Five-Spice Chicken Feet, Guangdong Sweet Sausage, Beef Tendon, Fermented soybean skin
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Dishes
Five-Spice Dry Tofu DishA Sichuan-style dish made with tofu slices seasoned with five-spice powder, chili, and Sichuan pepper, then stir-fried until dry and aromatic.
Five-Spice Chicken FeetFive-spice tiger skin chicken feet is a dish primarily made with chicken feet. After blanching and deep-frying, the chicken feet develop a tiger-striped texture on their surface, then they are simmered with five-spice powder, soy sauce, sugar, and other seasonings to absorb the flavors.
Guangdong Sweet SausageA traditional Cantonese cured meat made from pork seasoned with sugar, soy sauce, and spices, then stuffed into casings and air-dried or steamed for a sweet, tender flavor.
Beef TendonBeef tendon is a dish primarily made with beef tendons, which are simmered or braised to achieve a chewy yet tender texture. It is rich in collagen and highly nutritious.
Fermented soybean skinFermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
Szechuan Garlic Oil DipA fragrant dipping sauce made with garlic, chili oil, and spices, commonly used in Sichuan cuisine for hot pot or cold dishes.
Mustard greensGongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.
Spicy PigskinSpicy pig skin is a dish made primarily from pig skin, blanched, sliced, and stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. The pig skin is first boiled until tender, then cut into strips or slices, and stir-fried with garlic, ginger, and doubanjiang, followed by adding water to simmer and absorb the flavors.
Spicy Beef LiverA Sichuan-style dish made with beef liver stir-fried in chili and Sichuan peppercorns, offering a spicy and numbing flavor.
Spicy Chicken OffalA spicy Sichuan dish made with chicken offal, stir-fried with chili and Sichuan peppercorns for a numbing, fiery flavor.