Dry Pot Duck Head, Premium Sichuan Cuisine
Sichuan cuisine · ⭐ 3.7
Northeast side of the intersection of Donghuan Street and Bei Yilu
Dragon Mate tips
If you are traveling in China to visit Shenyang, 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 Northeast side of the intersection of Donghuan Street and Bei Yilu. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold Noodles, Spicy Stir-Fried Prawns, Spicy Frog Legs in Dry Pot.
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: Shenyang
- Category: Sichuan cuisine
- Rating: 3.7
- Address: Northeast side of the intersection of Donghuan Street and Bei Yilu
- Popular dishes: Cold Noodles, Spicy Stir-Fried Prawns, Spicy Frog Legs in Dry Pot, Standard Large Pot, Sichuan Boiled Fish
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Dishes
Cold NoodlesCold noodles made primarily with noodles, vegetables, and meat. After cooking and rinsing with cold water, seasonings are added and mixed well. The noodles are smooth and silky, paired with fresh vegetables and savory meat for a rich and satisfying taste.
Spicy Stir-Fried PrawnsDry Pot Shrimp is made with fresh shrimp as the main ingredient, stir-fried with various spices and vegetables. First, the shrimp are cleaned thoroughly, then stir-fried together with garlic, ginger slices, dried chilies, and other seasonings. Finally, soy sauce and cooking wine are added to enhance flavor, and the dish is served in a heated iron pot to maintain its temperature and texture.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Standard Large PotA hearty stew made with various vegetables and meats, typically including pork, potatoes, carrots, and cabbage, slow-cooked in a large pot until tender and flavorful.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Special Roast FishSpecial grilled fish is made with fresh fish as the main ingredient, combined with various spices and vegetables, then marinated and grilled. The fish meat is tender and the skin is crispy, paired with an abundance of side dishes, creating a unique flavor.
Naxi Betel Pepper FishFresh carp is stir-fried with betel pepper, chili, ginger, and garlic, resulting in a tender fish with a spicy and numbing flavor.
Cured Sausage Stir-fried with Bamboo ShootsA classic Chinese dish featuring cured sausage and fresh bamboo shoots stir-fried together for a savory, satisfying meal.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Duck Head Hot PotDuck head pot is made with duck heads as the main ingredient, combined with scallions, ginger, garlic, chili, and other seasonings, slow-cooked or braised to allow flavors to fully penetrate.