Guan County Tai Ping Pig Brain
Sichuan cuisine · ⭐ 3.9
Northeast of Xianghua Xingju
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 Northeast of Xianghua Xingju. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Farmhouse Fragrant Bowl, Cold-Mixed Free-Range Chicken, Cold Tapioca Noodles.
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: 3.9
- Address: Northeast of Xianghua Xingju
- Popular dishes: Farmhouse Fragrant Bowl, Cold-Mixed Free-Range Chicken, Cold Tapioca Noodles, Cold Noodles, Braised Pork Intestines
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Dishes
Farmhouse Fragrant BowlFarmhouse Fragrant Bowl is a stewed dish made primarily with pork, tofu, and greens. Ingredients are layered in a bowl, then steamed with water and seasonings for a rich, layered flavor.
Cold-Mixed Free-Range ChickenA cold dish made with boiled free-range chicken slices mixed with garlic, cilantro, chili oil, soy sauce, and vinegar for a fresh and savory taste.
Cold Tapioca NoodlesCold jelly is a starch-based dish, commonly made from mung bean, pea, or sweet potato starch. Mixed with water and boiled, it solidifies into transparent or semi-transparent blocks when cooled, then cut into strips or cubes and mixed with seasonings.
Cold NoodlesCold noodles are a chilled noodle dish made with noodles as the main ingredient, combined with shredded cucumber, shredded carrot, egg skin, and other toppings. The cooked noodles are rinsed with cold or ice water to achieve a smooth texture, then mixed with a seasoned sauce typically made from soy sauce, vinegar, sesame oil, minced garlic, and chili oil.
Braised Pork IntestinesStewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
Assorted Pickles PlatterA selection of fresh vegetables including carrots, cucumbers, and celery, arranged in a colorful platter. After being finely sliced, it is drizzled with a specially prepared dressing and gently mixed before serving, preserving the vegetables' natural sweetness and crisp texture.
Signature Pig BrainA Sichuan-style dish featuring tender pig brain cooked with chili and Sichuan peppercorns, delivering a rich, numbingly spicy flavor.
Spicy Blood Curd SaladA Sichuan-style cold dish made with duck or pork blood, mixed with vegetables like bean sprouts and garlic chives, and dressed with hot oil for a spicy, tender flavor.
Pig's SnoutPig's snout is a dish featuring pig's lips as the main ingredient, typically blanched and deodorized before being stewed or braised with seasonings. Common ingredients include scallions, ginger, garlic, soy sauce, and cooking wine for flavor. The finished dish has a bright red color and a soft, elastic texture.
Radish and Pig Lung Slices SoupRadish and Pig Lung Slices Soup is a soup made with radish and pig lung slices, cooked together. It has a fresh and delicious taste with rich meat aroma and vegetable fragrance.