Luo Jie Bamboo Shoots and Taro Chicken (Xiaojiahe Street Branch)
Hot pot · ⭐ 4.0
No. 138, Xiaojiahe Street, Xiaojiahe Subdistrict (adjacent to Yulin Primary School)
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. 138, Xiaojiahe Street, Xiaojiahe Subdistrict (adjacent to Yulin Primary School). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Potato, Spicy Pot Rabbit, Spicy Pot Roast Pork Ribs.
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: Hot pot
- Rating: 4.0
- Address: No. 138, Xiaojiahe Street, Xiaojiahe Subdistrict (adjacent to Yulin Primary School)
- Popular dishes: Potato, Spicy Pot Rabbit, Spicy Pot Roast Pork Ribs, Spicy Pork Intestines Stir-fry, Bamboo Shoot and Taro Rabbit
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Dishes
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Spicy Pot RabbitDry Pot Rabbit is a dish featuring rabbit meat as the main ingredient, typically stir-fried with chili, Sichuan pepper, ginger, garlic, and onion, then seasoned with a special sauce to enhance flavor and texture.
Spicy Pot Roast Pork RibsSpicy pot spare ribs is a dish featuring pork ribs as the main ingredient, typically stir-fried with vegetables like potatoes, green peppers, and onions, seasoned with doubanjiang, garlic, ginger, and chili, then slowly stewed over low heat until flavorful, finally thickened and served.
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.
Bamboo Shoot and Taro RabbitA Sichuan dish featuring rabbit meat stewed with bamboo shoots and taro, offering a rich, spicy, and savory flavor.
Bamboo Shoot and Taro ChickenA Sichuan-style dish made with chicken, bamboo shoots, and taro, stir-fried and simmered to create a rich, savory flavor.
Sichuan Taro NoodlesSweet potato starch noodles are a type of vermicelli made from sweet potato starch. Soak and cook before eating. Commonly stir-fried with vegetables, meat, or seasonings, or used as an ingredient in soups. Soak soft, blanch, then stir-fry or simmer with other ingredients.
Spicy Frog LegsSpicy frog dish made with fresh frogs, stir-fried with chili, Sichuan pepper, ginger, garlic, and doubanjiang. Frog meat is marinated with wine and starch, then stir-fried with aromatics and simmered in broth.
Spicy Taro Chicken with Chicken FeetA spicy Sichuan-style dish featuring tender chicken, soft taro, and crunchy chicken feet, stir-fried with chili and Sichuan peppercorns for a bold, numbing flavor.
Yellow throatYellow throat is made from the large blood vessels of livestock such as pigs and cattle, processed by cleaning and slicing to reveal a golden-yellow appearance. It is commonly used in hot pot or stir-frying, offering a tender texture and rich nutritional value.