Yibin Bamboo Shoot Chicken and Intestine Fish (Shuxing West Street Branch)
自助餐 · ⭐ 3.8
No. 186 Shuxing West Street, Annex 15 (Jin Gang Wan Garden Phase I, opposite Guo Rui Ju)
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. 186 Shuxing West Street, Annex 15 (Jin Gang Wan Garden Phase I, opposite Guo Rui Ju). It is a 自助餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Xiao Wei Yi, Spicy Pork Intestines Stir-fry, Spicy Pot Chicken.
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: 自助餐
- Rating: 3.8
- Address: No. 186 Shuxing West Street, Annex 15 (Jin Gang Wan Garden Phase I, opposite Guo Rui Ju)
- Popular dishes: Xiao Wei Yi, Spicy Pork Intestines Stir-fry, Spicy Pot Chicken, Bamboo Shoot and Taro Chicken, Fatty Intestine with Fish Slices
China trip · China travel
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Dishes
Xiao Wei YiA delicate dish made with soft tofu, shrimp, mushrooms, and green peas, stir-fried to perfection.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Spicy Pot ChickenDry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
Bamboo Shoot and Taro ChickenA Sichuan-style dish made with chicken, bamboo shoots, and taro, simmered in a spicy sauce for rich, savory flavor.
Fatty Intestine with Fish SlicesFechang Suobian Fish is a dish featuring pork intestines and fish slices, typically cooked together after cleaning the intestines. The intestines are blanched to remove odor, then simmered with fish slices and seasonings like doubanjiang, chili, and Sichuan peppercorns for rich flavor. The broth is thick, intestines soft, and fish slices tender.
Fatty Intestine with White Crucian CarpA Chinese dish made with pork intestine and white crucian carp, simmered together with ginger, scallions, and seasonings for a rich, savory flavor.
Fatty Intestine with Bighead CarpA Sichuan dish made with pork intestines and bighead carp, braised together with spicy seasonings like doubanjiang and chili.
Lotus Root SlicesLotus root slices are made from fresh lotus roots, washed and sliced, then combined with seasonings such as garlic and chili peppers, and cooked by stir-frying or served cold. The dish showcases the natural white color of the lotus root slices, offering a crisp and tender texture—making it a refreshing home-style delicacy.
Bean sproutsBean sprouts are vegetables grown from sprouted legume seeds, commonly including mung bean sprouts and soybean sprouts. Typically, they are cleaned and then cooked by stir-frying, boiling, or making cold dishes. They have a crisp texture and are a common ingredient in home-cooked meals.