Lao Cai Pu Old Sichuan Cuisine (Changfa Street Store)
Sichuan cuisine · ⭐ 3.9
No. 48, Changfa Street, Unit 1
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. 48, Changfa Street, Unit 1. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Pressed Broad Beans, Dumpling Soup, Kung Pao Kidney.
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. 48, Changfa Street, Unit 1
- Popular dishes: Cold-Pressed Broad Beans, Dumpling Soup, Kung Pao Kidney, Kung Pao Chicken, Sichuan Boiled Pork Slices
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Dishes
Cold-Pressed Broad BeansA refreshing dish made by mixing fresh broad beans with garlic, chili oil, vinegar, and soy sauce, served chilled.
Dumpling SoupA traditional Chinese soup made with meat or fish dumplings cooked in broth, known for its tender texture and savory flavor.
Kung Pao KidneyA classic Sichuan dish made with pork kidneys stir-fried with peanuts, dried chilies, and aromatic spices, offering a savory-sweet flavor.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Bamboo Shoots Stir-Fried with PorkA classic Chinese dish made by stir-frying fresh bamboo shoots with pork, resulting in a savory and tender flavor.
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.
Scallion Pork LiverA Chinese home-style dish made with pork liver and scallions, stir-fried to a tender and fragrant finish.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
Shredded Pork with Leek GreensScallion pork stir-fry is a Chinese dish made primarily with pork tenderloin and scallions. The pork is sliced into thin strips and marinated with seasonings, while the scallions are washed and cut into segments. Heat oil in a wok, add the pork strips to cook until just done, then quickly stir-fry with the scallions. Season to taste and serve.
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.