Flower Tide Culinary Art Restaurant (MixC Chengdu Branch)
自助餐 · ⭐ 4.4
No. 38, Shuangcheng 2nd Road, Chengdu MixC World D Hall, 4th Floor, Unit 421 (underneath Dian Du De Restaurant)
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 38, Shuangcheng 2nd Road, Chengdu MixC World D Hall, 4th Floor, Unit 421 (underneath Dian Du De Restaurant). It is a 自助餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Salmon, Kyoto Wagyu Beef Sukiyaki Hot Pot, Cheese Crab Balls.
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: 自助餐
- Rating: 4.4
- Address: No. 38, Shuangcheng 2nd Road, Chengdu MixC World D Hall, 4th Floor, Unit 421 (underneath Dian Du De Restaurant)
- Popular dishes: Salmon, Kyoto Wagyu Beef Sukiyaki Hot Pot, Cheese Crab Balls, 榴莲奶昔, Sea Urchin
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Dishes
SalmonSalmon, with tender flesh and vibrant color. Typically eaten raw, paired with mustard, soy sauce, or lemon juice to preserve its natural flavor. It can also be pan-fried, grilled, or boiled—simple to prepare and rich in nutrition.
Kyoto Wagyu Beef Sukiyaki Hot PotA traditional Japanese hot pot featuring premium wagyu beef, vegetables, and tofu simmered in a savory-sweet sauce.
Cheese Crab BallsCheese crab balls are made with fresh crab meat, cheese, and a special sauce, then baked to perfection—crispy outside, tender inside.
榴莲奶昔榴莲奶昔主要由榴莲果肉、牛奶和冰块制成，将榴莲去核后与牛奶一同放入搅拌机中打碎，直至成为顺滑的液体状饮品。可根据个人喜好添加少量糖或炼乳调节甜度。
Sea UrchinSea urchin is a marine creature with tender flesh and a delicious flavor. It is commonly eaten raw, seasoned with lemon juice or soy sauce and mustard, and can also be used to make dishes such as sea urchin fried rice and steamed egg with sea urchin.
Peony ShrimpPeony shrimp is made primarily from fresh shrimp, named for its bright red color and flower-like shape resembling a peony. The preparation involves cleaning the shrimp, removing the intestinal vein and antennae, marinating with cooking wine and ginger paste, then cooking and arranging the dish in the shape of a peony flower.
Red Wine Duck LiverRed wine duck liver is an exquisite delicacy, primarily made with fresh duck liver and red wine. The preparation involves cleaning the duck liver, marinating it in red wine to infuse flavor, then gently cooking it using a low-temperature slow-frying method until crispy on the outside and tender on the inside. It is finally served with a red wine sauce for enhanced taste.
Assorted Sashimi PlatterA platter of assorted raw fish slices, featuring salmon, tuna, snapper, and scallops, expertly sliced and arranged to highlight freshness and delicate flavor.
Pan-Seared Foie GrasPan-seared foie gras is a dish primarily made with goose liver. Fresh goose liver is sliced and pan-fried on a hot iron plate, resulting in a crispy exterior and a delicate, tender interior. A small amount of butter, red wine, or sauce is typically added during cooking to enhance the flavor.
Black Angus Top SirloinBlack beef tenderloin is selected from the top of the cow's shoulder, featuring tender meat with even fat distribution. Typically marinated and then grilled or stewed to preserve the original flavor of the beef.