Yuan 8 Li · Shaocheng Memory Old Sichuan Cuisine (Kuanzhai Alley Store)
Sichuan cuisine · ⭐ 4.7
No. 53 Huangwa Street (500 meters from Kuanzhai Alley)
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. 53 Huangwa Street (500 meters from Kuanzhai Alley). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Chopped Potato Mash, Young Ginger with Pork Neck, Spicy Chicken Salad.
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: 4.7
- Address: No. 53 Huangwa Street (500 meters from Kuanzhai Alley)
- Popular dishes: Chopped Potato Mash, Young Ginger with Pork Neck, Spicy Chicken Salad, Stewed Chicken with Turtle, Spicy Beef and Ox Tripe Slices
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Dishes
Chopped Potato MashA homestyle dish made by mashing boiled potatoes with a knife into a coarse texture, seasoned with salt, pepper, and aromatics like garlic and scallions.
Young Ginger with Pork NeckA Sichuan dish featuring young ginger and pork neck, stir-fried to bring out a spicy and aromatic flavor.
Spicy Chicken SaladA cold dish made with boiled chicken and seasoned with spicy oil, garlic, and vinegar for a bold, refreshing flavor.
Stewed Chicken with TurtleStewed chicken and turtle simmered together, resulting in a rich, savory dish with tender meat and soft texture.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Home-style Pickled Radish and TilapiaFresh tilapia is stir-fried and simmered with pickled vegetables, ginger, garlic, and seasonings. The fish is tender, and the pickled vegetables add a tangy, spicy flavor.
Shaocheng Hot Pot ChickenA classic Sichuan dish featuring chicken stewed with chili, Sichuan pepper, and fermented bean paste, delivering a rich, numbingly spicy flavor.
有鱼的鱼香肉丝这道菜以猪肉丝和木耳丝为主要食材，搭配胡萝卜丝和青椒丝，用鱼香汁调味。鱼香汁由酱油、醋、糖、蒜末、姜末、葱花、豆瓣酱和淀粉调制而成。肉丝先滑炒，再加入配菜翻炒，最后倒入鱼香汁勾芡，使菜肴色泽红亮，口感丰富。
Sweet and Sour Pork RibsSweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
Crispy Rice BowlCrispy rice mixed with savory ingredients and served over hot rice for a satisfying, textural dish.
Flower Thousand BonesHua Qian Gu is a dish made with chicken and vegetables like carrots, green peas, and corn. Chicken cubes are marinated, then stir-fried with blanched veggies and thickened sauce for a tender, colorful meal.
Crab Roe TofuA delicate dish made with soft tofu and rich crab roe, simmered in a savory broth for a luxurious taste.
Flavorful Red Robe CodFlavorful Red Robe Cod is a dish made with cod and red robe seasoning. The cod is pan-fried until crispy on the outside and tender inside, then served with a special red robe sauce, offering a rich and fragrant flavor.