Aunt Liu's Home-style Dishes
Home-style Chinese cuisine · ⭐ 3.7
Nos. 414–420, Jiang'an Zhong Road (ground floor of Xidi Island Building)
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 Nos. 414–420, Jiang'an Zhong Road (ground floor of Xidi Island Building). It is a Home-style Chinese cuisine place, and the flavors are homestyle (mainly savory). Dragon Mate recommends you try: Double Pepper Rabbit, Braised Pork Intestines with Garlic, Dry-Fried Pork Belly.
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: Home-style Chinese cuisine
- Rating: 3.7
- Address: Nos. 414–420, Jiang'an Zhong Road (ground floor of Xidi Island Building)
- Popular dishes: Double Pepper Rabbit, Braised Pork Intestines with Garlic, Dry-Fried Pork Belly, Dry-Fried Chicken, Pork Brain
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Dishes
Double Pepper RabbitDouble Pepper Rabbit is a dish made primarily with rabbit meat, combined with green and red peppers. The rabbit meat is cut into pieces, blanched to remove any odor, then stir-fried together with sliced green and red peppers. Seasonings are added and the dish is simmered until fully flavored.
Braised Pork Intestines with GarlicGarlic-braised pig intestine is a dish made by simmering sliced pig stomach with garlic and ginger. The flavors blend perfectly, resulting in a soft yet chewy texture.
Dry-Fried Pork BellyA classic Sichuan dish made by stir-frying pork belly until crispy, then seasoning with chili, garlic, and fermented bean paste for a rich, spicy flavor.
Dry-Fried ChickenA spicy stir-fried chicken dish made by cooking chicken with chili and Sichuan pepper until crispy, popular in Sichuan cuisine.
Pork BrainA dish made from pork brain, typically stir-fried with chili and Sichuan pepper for a spicy and numbing flavor.
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.
Spicy Braised Pork IntestinesSpicy braised pork intestines are primarily made from pig intestines, which are thoroughly cleaned and then slowly simmered in a seasoned broth with various spices and seasonings, allowing them to fully absorb the rich flavors of the braising liquid. The finished product has a soft yet chewy texture with a deeply flavorful taste.
Braised Pork ShredsShredded pork in sauce is a Chinese dish made with pork tenderloin, stir-fried with scallions, ginger, soy sauce, and sweet bean sauce until the meat is fully cooked and evenly coated.
Sizzling Pork KidneyPan-fried pig kidneys is a dish primarily made with pig kidneys. The kidney slices are marinated with cooking wine and ginger slices, then quickly stir-fried on a hot iron plate together with vegetables such as green peppers and onions. The cooking process emphasizes precise heat control to ensure the kidneys remain tender and flavorful, while the vegetables stay crisp and fresh.
Fried Rice Noodles with PorkSpicy pork slices with crispy rice crackers, stir-fried with peppers and a savory sauce, finished with quick-frying the crackers to absorb flavors while keeping them crunchy.
Fish-Flavored Eggplant PattiesA Sichuan dish featuring fried eggplant slices coated in starch and tossed in a tangy, sweet, and slightly spicy fish-flavored sauce made with vinegar, sugar, soy sauce, garlic, ginger, and chili.