Zhou Ji Fei Chang Xue Wang
其他美食 · ⭐ 3.6
Huaxi Courtyard, Zhangjia Lane
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 Huaxi Courtyard, Zhangjia Lane. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Spicy Pepper Chicken, Vegetable Assortment, Vegetarian Blood Sausage (Small Portion).
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: 其他美食
- Rating: 3.6
- Address: Huaxi Courtyard, Zhangjia Lane
- Popular dishes: Spicy Pepper Chicken, Vegetable Assortment, Vegetarian Blood Sausage (Small Portion), Liver and Kidney Stir-fry, Fatty Intestine with Blood Curd
China trip · China travel
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Dishes
Spicy Pepper ChickenSpicy pepper chicken is a dish made primarily with chicken and chili peppers. Chicken pieces are blanched or pan-fried, then stir-fried with sliced peppers and seasoned to perfection. The dish has a bright color and rich flavor.
Vegetable AssortmentVegetable medley is a cold dish primarily made with various vegetables. Common ingredients include cucumber, carrot, wood ear mushroom, bean sprouts, and seaweed threads. After blanching or soaking, the vegetables are sliced or cut into strips, then mixed with seasonings and tossed together for serving.
Vegetarian Blood Sausage (Small Portion)A spicy and flavorful vegetarian dish made with tofu skin, wood ear mushrooms, and other plant-based ingredients, stir-fried with chili and Sichuan pepper.
Liver and Kidney Stir-fryA classic Chinese home-style dish made by stir-frying pork liver and kidneys with vegetables like bell peppers and onions, resulting in a tender and savory flavor.
Fatty Intestine with Blood CurdFatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.