San Niu Jiu Traditional Handmade Skewers (Wenxing Branch)
Hot pot · ⭐ 4.3
No. 125, Section 3, Chuanda Road, Xihanggang Subdistrict (210 meters on foot from Exit B2 of Wenxing Metro Station)
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. 125, Section 3, Chuanda Road, Xihanggang Subdistrict (210 meters on foot from Exit B2 of Wenxing Metro Station). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Homestyle Small Potatoes, Spicy Brain Flower Special, Soup with Layered Tripe.
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: 4.3
- Address: No. 125, Section 3, Chuanda Road, Xihanggang Subdistrict (210 meters on foot from Exit B2 of Wenxing Metro Station)
- Popular dishes: Homestyle Small Potatoes, Spicy Brain Flower Special, Soup with Layered Tripe, Niu Niu Mao Beef, Beef Brisket with Radish
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Dishes
Homestyle Small PotatoesA simple and flavorful dish made with small potatoes, stir-fried with vegetables like green peppers and garlic for a rustic taste.
Spicy Brain Flower SpecialA Sichuan specialty dish featuring tender pig brain cooked in a spicy, aromatic broth.
Soup with Layered TripeSoup with Layered Tripe is a Sichuan dish made with layered tripe and broth. Main ingredients include layered tripe, chili, and Sichuan pepper, cooked by boiling or stewing, with a fresh and slightly spicy flavor.
Niu Niu Mao BeefNiu Niu Mao Beef is a Sichuan dish made with beef and spices such as chili and Sichuan peppercorns. The beef is marinated and stir-fried with spicy and numbing seasonings, resulting in a tender texture and rich, spicy flavor.
Beef Brisket with RadishBeef brisket slow-cooked with radish, resulting in tender meat and sweet, flavorful vegetables.
Spicy Hot Pot NoodlesA spicy noodle dish made with rice noodles and a fiery hot pot broth, often served with meats and vegetables.
红油无骨鸡爪红油无骨鸡爪以鸡爪为主要食材，经过焯水、去骨处理后，用红油、辣椒、花椒、蒜、姜等调料拌制而成。成品色泽红亮，口感爽脆，带有浓郁的香辣味。
Zigong Cold-Cooked RabbitZigong cold-cooked rabbit is a Sichuan dish featuring rabbit meat as the main ingredient. The rabbit is cut into pieces, deep-fried until slightly golden, then stir-fried with chili, Sichuan pepper, ginger, and garlic. The finished dish has a bright red color, with a spicy, numbing, fresh, and fragrant taste, and firm, chewy rabbit meat.
Spicy Rabbit HeadsSpicy rabbit heads are a dish made primarily from rabbit heads, blanched and then stewed or stir-fried with chili peppers, Sichuan peppercorns, and other spices. The rabbit heads are cleaned thoroughly and fully infused with flavor, resulting in a soft, richly flavored dish.