Jiang Si Wei Stir-Fried Vegetable Restaurant
小吃快餐 · ⭐ 3.7
No. 39 Dongsheng Street, Annex 4–5 (210 meters on foot from Exit D of Renmin Park Metro Station)
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. 39 Dongsheng Street, Annex 4–5 (210 meters on foot from Exit D of Renmin Park Metro Station). It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Stir-Fried Pork, Dry Pig Intestines, Dry Pot Double Delight.
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: 小吃快餐
- Rating: 3.7
- Address: No. 39 Dongsheng Street, Annex 4–5 (210 meters on foot from Exit D of Renmin Park Metro Station)
- Popular dishes: Stir-Fried Pork, Dry Pig Intestines, Dry Pot Double Delight, Pickled Pepper Rabbit, Crisp Tripe Salad
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Dishes
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Dry Pig IntestinesDry pig intestines is a dish made mainly from pig intestines, which are cleaned, boiled, cut into pieces, marinated with seasonings, and then dried. It has a firm texture and a rich aroma.
Dry Pot Double DelightA spicy Sichuan-style dish featuring two main ingredients, such as pork belly and potatoes or lotus root, stir-fried in a dry pot with vegetables for rich aroma and flavor.
Pickled Pepper RabbitA Sichuan dish made with tender rabbit meat stir-fried with pickled peppers and spices, offering a spicy and tangy flavor.
Crisp Tripe SaladCrisp腰花 is a dish featuring pig kidneys as the main ingredient, accompanied by green peppers and carrots. The kidneys are scored and blanched, then quickly stir-fried with vegetables and seasonings for a tender, refreshing taste.
Bamboo Shoot and Crucian CarpA dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
Diving FishDiving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
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.
Green Pepper Spicy PorkA classic Sichuan dish made by stir-frying sliced pork belly with green peppers and seasonings like doubanjiang, garlic, and ginger.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.