Po Wa Fang Sandpot BBQ and Jianghu Cuisine (Xin Exhibition Center Branch)
Sichuan cuisine · ⭐ 3.5
No. 177, Middle Section of Tianfu Avenue, Shiyang Subdistrict (490 meters on foot from Exit C, Shijicheng Metro Station)
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. 177, Middle Section of Tianfu Avenue, Shiyang Subdistrict (490 meters on foot from Exit C, Shijicheng Metro Station). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Handmade Tripe, Spicy Crispy Intestine, Hot Pot Spicy Pork Slices.
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: 3.5
- Address: No. 177, Middle Section of Tianfu Avenue, Shiyang Subdistrict (490 meters on foot from Exit C, Shijicheng Metro Station)
- Popular dishes: Handmade Tripe, Spicy Crispy Intestine, Hot Pot Spicy Pork Slices, Braised Pig Trotter with Crispy Skin, Braised Pork in Clay Pot
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Dishes
Handmade TripeA Sichuan dish made from beef or pork stomach, sliced by hand and stir-fried quickly with chili, Sichuan pepper, and garlic for a crisp texture and spicy flavor.
Spicy Crispy IntestineSpicy crispy intestines is a stir-fry dish primarily made with pork intestines. After cleaning and cutting the intestines into segments, they are quickly stir-fried with ingredients such as green peppers, red peppers, and garlic slices. Seasoned with soy sauce, cooking wine, and salt during preparation, this dish maintains the crisp texture of the intestines.
Hot Pot Spicy Pork SlicesA dish featuring pork slices cooked with bean sprouts and cabbage in a clay pot, then topped with hot oil to enhance aroma.
Braised Pig Trotter with Crispy SkinBraised pork knuckles with a tiger skin texture is a dish made from pork elbows, blanched, colored, fried, then stewed in a clay pot with spices until tender and flavorful. Commonly seasoned with scallions, ginger, star anise, the meat becomes soft, red-glossy, and features a tiger-striped surface.
Braised Pork in Clay PotPot-braised pork slices, a dish featuring fatty pork belly sliced and coated in starch paste, deep-fried until golden and crispy, then simmered with bean sprouts and cabbage in a clay pot for tender, flavorful meat and rich broth.
Hot Pot Sour Cabbage FishHot pot sour cabbage fish is a dish made with fresh grass carp, sour cabbage, ginger slices, garlic cloves, chili peppers, and other ingredients, slowly stewed in a clay pot. The sliced fish is cooked together with sour cabbage, resulting in tender fish and a rich, spicy-sour broth.
Leek-flavored Egg CurdScallion egg tofu is a dish made by stir-frying sliced egg tofu with chopped scallions. Seasoned appropriately, it blends the freshness of scallions with the tender texture of egg tofu.
Spicy Grilled Qian FishFresh Qian fish marinated and grilled over charcoal, seasoned with chili and Sichuan pepper for a spicy, aromatic flavor.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.
Spicy CrawfishSpicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.