Xiao He Chu - Dry Pot - Grilled Fish - Sichuan Cuisine
Sichuan cuisine · ⭐ 3.6
No. 4 Dalian North Road, Yidu City Phase I, Unit 105
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. 4 Dalian North Road, Yidu City Phase I, Unit 105. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-fried Baby Bok Choy with Preserved Meat, Special Dry Pot Chicken and Rabbit Platter, Pan-fried Pork Intestines.
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: 3.6
- Address: No. 4 Dalian North Road, Yidu City Phase I, Unit 105
- Popular dishes: Stir-fried Baby Bok Choy with Preserved Meat, Special Dry Pot Chicken and Rabbit Platter, Pan-fried Pork Intestines, Salted Vegetable Stir-fried Pork, Goat Spine Hot Pot
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Stir-fried Baby Bok Choy with Preserved MeatA classic Chinese dish featuring tender baby bok choy stir-fried with preserved meats, offering a savory and aromatic flavor.
Special Dry Pot Chicken and Rabbit PlatterFresh chicken and rabbit meat are marinated and stir-fried with green and red peppers, onions, and other vegetables in a dry pot. The dish features rich aroma and complex texture, highlighting the spicy, numbing, and savory flavors typical of Sichuan cuisine.
Pan-fried Pork IntestinesA Chinese dish made by pan-frying cleaned pork intestines with aromatics until crispy outside and tender inside.
Salted Vegetable Stir-fried PorkSalted vegetable stir-fried pork belly is a Chinese dish primarily made with pork belly and salted vegetables. The pork belly is sliced and first boiled until cooked, then stir-fried together with the salted vegetables. Seasonings such as doubanjiang (fermented broad bean paste), garlic, and ginger are added to make the pork slices tender and flavorful, while the salted vegetables absorb the savory taste.
Goat Spine Hot Pot羊蝎子 is a dish primarily made from lamb spine bones, named for its resemblance to a scorpion. The preparation typically involves blanching the lamb bones to remove any odor, then adding various spices and seasonings such as green onions, ginger, garlic, Sichuan peppercorns, star anise, and soy sauce, followed by slow stewing until the meat becomes tender and the marrow becomes richly fragrant.
Jumping CarpA Sichuan dish featuring fresh carp cooked quickly with chili, Sichuan pepper, and aromatics. The fish is tender and the flavor is spicy and numbing.
Spicy Pepper Stir-fried Tofu GelatinA dish made by stir-frying tofu gelatin with chili peppers, featuring a spicy and satisfying texture.