Shiyue Forest · Yao Yue
特色菜 · ⭐ 3.6
Group 6, Taoyuan Village, Shanquan Town
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 Group 6, Taoyuan Village, Shanquan Town. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: 南瓜排骨, Double Pepper Ecological Snakehead Fish, Jiangnan Shredded Chicken.
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: 3.6
- Address: Group 6, Taoyuan Village, Shanquan Town
- Popular dishes: 南瓜排骨, Double Pepper Ecological Snakehead Fish, Jiangnan Shredded Chicken, Jade Crystal Shrimp Dumplings, Mango Mousse
China trip · China travel
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Dishes
南瓜排骨南瓜排骨是一道以猪排骨和南瓜为主要食材的菜肴。排骨通常先焯水去腥，再与南瓜块一同炖煮，使排骨软烂入味，南瓜吸收汤汁后变得绵软香甜。
Double Pepper Ecological Snakehead FishFresh snakehead fish stir-fried with green and red peppers, featuring tender fish meat and spicy, aromatic flavors.
Jiangnan Shredded ChickenJiangnan shredded chicken is primarily made with chicken thigh meat, which is boiled, cooled, and then torn by hand into细条. It is mixed with辅料 such as green onion threads, ginger threads, and cilantro, and dressed with a sauce made from soy sauce, rice vinegar, sugar, garlic paste, and chili oil.
Jade Crystal Shrimp DumplingsJade Crystal Shrimp Dumplings is a delicate dim sum made with fresh shrimp, vegetables, and seasonings. The translucent wrapper is filled with juicy and tender shrimp, offering a rich flavor and texture.
Mango MousseMango mousse is primarily made from mango, cream, gelatin sheets, and sugar. After peeling and pitting the mango, blend it into a puree, then mix with whipped cream. Add the melted gelatin sheets and stir until well combined. Pour into a mold and refrigerate until set.
Non-Intangible Cultural Heritage Tai Ping Dry-Braised FishA traditional fish dish made with fresh carp, slow-braised in a savory sauce of fermented bean paste, ginger, garlic, and scallions, reflecting the heritage of Tai Ping cuisine.