Tuo Xue Wang
Sichuan cuisine · ⭐ 3.9
No. 114, Central Section, Binhe Road
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. 114, Central Section, Binhe Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken Salad, Braised Pork Skin, Drained Rice.
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. 114, Central Section, Binhe Road
- Popular dishes: Spicy Chicken Salad, Braised Pork Skin, Drained Rice, Rice Soup, Blood Cake Dish
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Dishes
Spicy Chicken SaladA cold dish made with boiled chicken and seasoned with spicy oil, garlic, and vinegar for a bold, refreshing flavor.
Braised Pork SkinBraised pork skin is a dish made by simmering pig skin and fatty pork in a seasoned broth. The skin is soaked, cleaned, and cooked with soy sauce, star anise, cinnamon, and bay leaves for a soft, flavorful texture.
Drained RiceDrained rice is cooked rice that has been strained to remove excess water, resulting in fluffy and separate grains. Commonly served as a side dish or base for meals.
Rice SoupRice porridge is a liquid made by boiling rice with water. The main ingredients are rice and water. The method involves washing the rice, adding an appropriate amount of water, and simmering over medium-low heat until the rice grains become soft and the broth thickens. After filtering, rice porridge is obtained.
Blood Cake DishA traditional Chinese dish made with pig's blood, tofu, and vegetables, stir-fried or stewed for a rich flavor.
Tender Offal DishA Sichuan dish made with pork stomach and intestines, slow-cooked until tender and flavorful.
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.
Homemade Braised PorkHomemade braised pork is a traditional Chinese dish made with pork, soy sauce, spices, and seasonings simmered slowly. The meat is tender and flavorful, with a distinct braised aroma.
Homemade Pickled MeatHomemade pickled meat is a food made primarily from pork or beef, which is cured with salt, spices, and seasonings, then dried or air-dried. It has a salty and fresh taste with a unique flavor, often used as an appetizer or cooking ingredient.
Blood Sausage MustBlood Sausage Must is a Sichuan dish made with pig blood, tofu, vegetables, and seasonings. Pig blood is mixed with tofu and other ingredients, then stewed with chili, Sichuan pepper, and other seasonings, resulting in a tender texture and spicy, fragrant flavor.