Huo Bao Yao Hua · Chuan Xiao Guan (Tianxiang Street Branch)
Sichuan cuisine · ⭐ 3.9
No. 100 Tianxiang Street (at the entrance of Xianghe Li)
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. 100 Tianxiang Street (at the entrance of Xianghe Li). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Chopped Potato, Eight-Second Beef, Spicy Chicken Salad.
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: No. 100 Tianxiang Street (at the entrance of Xianghe Li)
- Popular dishes: Chopped Potato, Eight-Second Beef, Spicy Chicken Salad, Spicy Pig Intestines, Spicy猪腰 Stir-fry
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Dishes
Chopped PotatoA Chinese home-style dish made by stir-frying diced potatoes with garlic, ginger, and green peppers for a savory, soft texture.
Eight-Second BeefEight-Second Beef is a Chinese dish featuring tender beef quickly blanched or stir-fried for just eight seconds to retain its soft texture, seasoned with garlic, ginger, and soy sauce.
Spicy Chicken SaladA cold dish made with boiled chicken and seasoned with spicy oil, garlic, and vinegar for a bold, refreshing flavor.
Spicy Pig IntestinesSpicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Spicy Duck Tripe Stir-fryA spicy Sichuan dish made with duck intestine and beef tripe, stir-fried with chili and Sichuan pepper for a numbing, fiery flavor.
Stir-Fried Hot TripeStir-fried hot tripe is a Sichuan dish made with pork kidneys and spicy ingredients like chili peppers and Sichuan peppercorns. It has a tender texture and a spicy, fragrant flavor.
Mung Bean Chestnut Pumpkin SoupA comforting soup made from mung beans, chestnuts, and pumpkin, offering a smooth and sweet taste.
Stir-fried腊肉 with Garlic ShootsStir-fried腊肉 with garlic chives is a Chinese home-style dish using cured pork and garlic chives as main ingredients. The pork slices are stir-fried with chopped garlic chives, using the pork's fat to enhance aroma while the chives add freshness. Minimal seasoning is used to preserve the natural flavors.
Tiger Pepper Century EggA cold dish made with century egg and chili peppers, featuring a refreshing and savory flavor.
Snow Peas with LoofahGreen pea and loofah stir-fry, featuring green peas and loofah sliced and sautéed together with a touch of garlic for aroma, cooked in oil until tender while retaining a crisp texture.
Leek and Meat Sauce NoodlesA flavorful dish made with rice noodles stir-fried with leeks and a savory meat sauce, popular in Sichuan cuisine.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
Black Pork Stir-fried with Green PepperA classic Sichuan dish featuring stir-fried black pork slices with green peppers and scallions, known for its rich aroma and spicy flavor.