Luzhou Dan Shui Douhua (West Market Branch)
其他美食 · ⭐ 3.5
No. 6 Huoche Nan Zhan West Road, Huoche Nan Zhan Subdistrict (Western Market, Booth C129)
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. 6 Huoche Nan Zhan West Road, Huoche Nan Zhan Subdistrict (Western Market, Booth C129). It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold-mixed Houttuynia herb, Spiced Tofu Cubes Salad, Kung Pao 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: 其他美食
- Rating: 3.5
- Address: No. 6 Huoche Nan Zhan West Road, Huoche Nan Zhan Subdistrict (Western Market, Booth C129)
- Popular dishes: Cold-mixed Houttuynia herb, Spiced Tofu Cubes Salad, Kung Pao Chicken, Sichuan Boiled Blood Curd, Sichuan Tofu with Dipping Sauce
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Dishes
Cold-mixed Houttuynia herbCold-mixed Houttuynia cordata is a dish primarily made with Houttuynia cordata, seasoned with garlic, chili oil, vinegar, and soy sauce, simply mixed and ready to serve. It has a refreshing taste and is ideal for summer consumption.
Spiced Tofu Cubes SaladCold tofu skin salad is a dish made primarily with tofu skin. Slice or cut the tofu skin, blanch in boiling water to remove odor, then drain. Add scallions, garlic, cilantro, and season with soy sauce, vinegar, sesame oil, chili oil, sugar, and salt. Mix well and serve.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Sichuan Boiled Blood CurdA Sichuan dish made with duck or pork blood, cooked in a spicy broth with vegetables and chili peppers, known for its bold, numbing heat and tender texture.
Sichuan Tofu with Dipping SauceA delicate tofu dish from Sichuan cuisine, served cold with a spicy dipping sauce made of chili oil, garlic, and herbs.
爽口咸菜爽口咸菜主要由白菜、萝卜或黄瓜等蔬菜切条或切片后，用盐腌制，再加入辣椒、蒜、姜等调料拌匀，放置一段时间使其入味。制作过程中不经过加热，保持蔬菜的脆爽口感。
Beef and Radish ShredsA classic Chinese dish featuring tender beef strips stir-fried with shredded radish, seasoned for a savory taste.
Salted PeanutsA cold dish made by boiling peanuts in salted water, resulting in a savory and crunchy snack often served as an appetizer or side dish.
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.
Pickled Cabbage Stewed Crucian CarpA dish made by stewing crucian carp with pickled cabbage, resulting in tender fish and a rich, tangy flavor.
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.