Pa Ni Qiu · Folk-style Sichuan Cuisine
Sichuan cuisine · ⭐ 3.9
No. 15, Jiaochangba East 5th Street
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. 15, Jiaochangba East 5th Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Baby Pumpkin Frog, Small Chili Chicken, Spicy Green Pepper Pork Snout.
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: 3.9
- Address: No. 15, Jiaochangba East 5th Street
- Popular dishes: Baby Pumpkin Frog, Small Chili Chicken, Spicy Green Pepper Pork Snout, Maoxuewang, Spicy Pepper Sweet Potato Skin with Twice-Cooked Pork
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Dishes
Baby Pumpkin FrogBaby pumpkin diced and stir-fried with shrimp and eggs, shaped like a frog, tender and savory.- Small Chili ChickenA Chinese home-style dish made with fresh small chili peppers and chicken, stir-fried to a spicy and fragrant finish.
Spicy Green Pepper Pork SnoutA spicy stir-fry dish featuring pork snout and green peppers, known for its rich aroma and mild heat.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Spicy Pepper Sweet Potato Skin with Twice-Cooked PorkA spicy Sichuan dish featuring twice-cooked pork stir-fried with pickled chili peppers and sweet potato skin, offering a rich, savory, and numbing flavor.
Pickled Radish Stir-Fried with Beef CubesA quick stir-fry dish featuring tender beef cubes and tangy pickled radish, offering a balanced sour-spicy flavor.
Spicy Beef Throat and TripeSpicy Beef Throat and Tripe is a Sichuan dish made with beef throat and tripe, stir-fried with a spicy and fragrant flavor.- Hot-Mixed Mint CarpA dish featuring fresh carp marinated and tossed with mint and seasonings, offering a savory and aromatic flavor.
Steamed Beef with Rice FlourSteamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
Glutinous Pork TrotterA dish made by braising pork trotters and coating them with glutinous rice before steaming, resulting in a soft, fragrant, and savory flavor.- Braised EelA dish featuring tender eel braised slowly in a savory sauce, resulting in a rich and flavorful meal.
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 Fresh Pot RabbitZigong Fresh Pot Rabbit is a Sichuan dish featuring fresh rabbit meat, stewed with various seasonings like doubanjiang,花椒, and chili, along with辅料 such as potatoes and bean sprouts, cooked in a hot pot style for tender, flavorful meat.
Dipping Sauce TofuSpicy dipping tofu is made primarily from soft tofu, steamed to preserve its natural flavor. Served with a specially prepared dipping sauce made from minced garlic, chili, Sichuan peppercorns, soy sauce, and other seasonings, allowing diners to dip according to their taste, transforming the originally mild tofu into a rich and flavorful dish.