Chunxiang Eel Restaurant (Yingbin Branch)
Sichuan cuisine · ⭐ 3.7
No. 19 Zhenxing West 1st 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. 19 Zhenxing West 1st Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stewed Pork with Baby Bok Choy, Emei Eel Strips, Dry-Fried Beef Strips.
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: 3.7
- Address: No. 19 Zhenxing West 1st Road
- Popular dishes: Stewed Pork with Baby Bok Choy, Emei Eel Strips, Dry-Fried Beef Strips, Torn Eel in Dragon Shape, Pickled Chili Eel Slices
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Dishes
Stewed Pork with Baby Bok ChoyA traditional Sichuan dish featuring tender baby bok choy and crispy pork belly simmered together in a savory broth.
Emei Eel StripsA Sichuan dish made with eel strips stir-fried with vegetables like black fungus and green pepper, offering a savory and slightly spicy flavor.
Dry-Fried Beef StripsDry-fried beef strips is a Chinese dish featuring beef as the main ingredient. The beef is sliced thin, marinated, then quickly stir-fried with green peppers and onions until cooked. Proper heat control ensures the beef is crispy outside and tender inside.
Torn Eel in Dragon ShapeA dish made by tearing eel into strips and stir-frying with seasonings, resulting in a tender and aromatic flavor.
Pickled Chili Eel SlicesA spicy and sour dish made with eel slices stir-fried in pickled chili sauce, popular in Sichuan cuisine.
Spicy Eel with Rice PepperSpicy eel with rice pepper is a Chinese dish made by stir-frying eel with rice pepper and other seasonings. Main ingredients include eel, rice pepper, ginger, garlic, and soy sauce, with a fresh and spicy flavor that has strong regional characteristics.
Old Chengdu Chicken SaladA Sichuan-style cold dish made with tender chicken legs tossed in a spicy, garlicky dressing with chili oil and Sichuan pepper for a bold, numbing flavor.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Zigong Jumping FrogA Sichuan specialty dish featuring fresh frog meat stir-fried with vegetables and spicy seasonings, known for its numbing and spicy flavor.- Bitter Melon with EelA Chinese dish featuring bitter melon and eel, stir-fried together for a savory, slightly bitter taste.
Sour Cabbage and Red Kidney BeansA hearty dish featuring sour cabbage and red kidney beans, simmered together to create a tangy and satisfying flavor.
Fried Rice Noodles with PorkSpicy pork slices with crispy rice crackers, stir-fried with peppers and a savory sauce, finished with quick-frying the crackers to absorb flavors while keeping them crunchy.
Non-Ordinary Sichuan Pepper FishA spicy and numbing fish dish made with fresh carp, Sichuan peppercorns, and chili peppers, known for its bold flavor and aromatic heat.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.