Ma Su Ge Jianghu Dry Pot Restaurant (MixC Branch)
特色菜 · ⭐ 4.4
No. 69, Shuangqiao Road
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. 69, Shuangqiao Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cucumber Salad, Dry Pot Five Mix, Dry Pot Four Delicacies.
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: 特色菜
- Rating: 4.4
- Address: No. 69, Shuangqiao Road
- Popular dishes: Cucumber Salad, Dry Pot Five Mix, Dry Pot Four Delicacies, Spicy Pork Ribs and Shrimp Dry Pot, Dry Pot Pork Ribs and Chicken
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Dishes
Cucumber SaladCold cucumber salad is a simple home-style dish made primarily from cucumbers. After slicing, the cucumbers are mixed with seasonings to create a refreshing and crisp dish. The dish features a bright green color and a refreshing, crunchy texture, making it a popular appetizer in summer.
Dry Pot Five MixA Sichuan-style dish featuring five different ingredients stir-fried in a dry pot, offering rich aroma and bold flavors.
Dry Pot Four DelicaciesA spicy Sichuan dish featuring four ingredients like pork belly, potatoes, green peppers, and tofu skin, stir-fried in a dry pot with aromatic spices.
Spicy Pork Ribs and Shrimp Dry PotA stir-fried dish featuring pork ribs and shrimp, cooked in a dry pot with vegetables and spices for a rich, spicy flavor.
Dry Pot Pork Ribs and ChickenA Sichuan-style stir-fry featuring pork ribs and chicken, cooked in a dry pot with vegetables and spicy seasonings for a rich, numbing flavor.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Dry Pot Eggplant with Cherry TomatoesA spicy stir-fry dish made with eggplant and cherry tomatoes, seasoned with chili, garlic, and ginger. The dry pot method intensifies the flavors.
Houttuin and Gengcai SaladA refreshing cold dish made with fresh houttuin and soaked gengcai, tossed in garlic, chili oil, vinegar, and soy sauce for a crisp, tangy flavor.
Salted Pepper ShiitakeBlack pepper salt oyster mushrooms is a dish primarily made with oyster mushrooms. After washing and slicing the mushrooms, they are deep-fried until slightly golden, then stir-fried with seasonings such as black pepper salt, scallions, ginger, and garlic to fully absorb the flavors. The finished dish has a crispy exterior and tender interior with rich aroma.
Fresh Pepper FrogA Sichuan dish featuring fresh frog cooked with green and red peppers, garlic, and ginger for a spicy and aromatic flavor.