Ganshi Ji · Chengdu Pig Intestine Noodles (Huaxing Street Branch)
小吃快餐 · ⭐ 4.3
No. 16, Huaxing East Road, Annex 23
Dishes
Pumpkin PorridgePumpkin porridge is a dish made primarily from pumpkin and rice. The preparation is simple: first peel and cut the pumpkin into pieces, then add it together with washed rice into a pot, along with适量 water. Cook until the rice is soft and the pumpkin is tender. Finally, season to taste with an appropriate amount of sugar or salt.
招牌肥肠粉招牌肥肠粉以猪大肠和米粉为主要食材，肥肠经过清洗、煮制去腥后与米粉一同炖煮，加入调料调味。米粉软糯，肥肠酥烂，汤汁浓郁。
Spicy Blood Curd and Intestine NoodlesA spicy dish featuring blood curd, pork intestines, and rice noodles, simmered in a rich, aromatic broth with chili oil and Sichuan peppercorns.
Pork BaoziA pork-filled flatbread made with flour and minced pork, pan-fried until golden brown for a crispy exterior and tender filling.
Old Chengdu Three-Flavor Ice JellyA traditional Sichuan cold dish made with translucent ice jelly, topped with peanuts, raisins, and brown sugar syrup—refreshing, sweet, and aromatic.
Sour Spicy Rice Noodles with Pork Minced MeatA spicy and sour rice noodle dish topped with minced pork, pickled vegetables, and peanuts, served in a tangy chili sauce.
Mushroom and Three Delicacies Pan-Fried DumplingsMushroom three-delight dumplings filled with pork, fresh shrimp, and various mushrooms like shiitake and enoki, pan-fried in thin dough until golden and crispy on the bottom, soft and cooked through on top.
Spicy Broad Noodles with Pea PasteWan Za Mian is a noodle dish primarily made with noodles, peas, and mixed sauce. The preparation involves mixing cooked noodles with stir-fried mixed sauce and tender, stewed peas, resulting in a rich and satisfying texture.
Bawang Intestine NoodlesA Chinese dish featuring seasoned pork intestines served with handmade noodles, known for its rich aroma and spicy flavor.
Black Soybean Soy MilkBlack soybean soy milk is made from black beans and water, processed through soaking, grinding, filtering, and boiling. Soak black beans first, then blend with water to make a paste, filter out the pulp using cloth, and heat the filtered liquid until boiling to get a thick, smooth black soybean soy milk.