Chen Meimei Messy Hot Pot
Hot pot · ⭐ 3.5
No. 746, Section 1, Lushan Avenue
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. 746, Section 1, Lushan Avenue. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Farmhouse Clear Oil Tripe, Fresh Beef Tripe from the Slaughterhouse, Chinese yam.
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: Hot pot
- Rating: 3.5
- Address: No. 746, Section 1, Lushan Avenue
- Popular dishes: Farmhouse Clear Oil Tripe, Fresh Beef Tripe from the Slaughterhouse, Chinese yam, Hand-Made Shrimp Paste, Ecological Enoki Mushroom
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Dishes
Farmhouse Clear Oil TripeFarmhouse clear oil tripe is a Sichuan dish made with pork stomach stir-fried in clear oil. Main ingredients include pork stomach, dried chili peppers, and Sichuan peppercorns, offering a crisp texture and spicy flavor.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
Chinese yamMountain yam is a dish primarily made with mountain yam as the main ingredient. The preparation typically involves peeling and slicing the yam, which can be combined with other ingredients such as wood ear mushrooms and carrots, then stir-fried or simmered. After cooking, the mountain yam slices have a crisp and tender texture with a unique fresh aroma.
Hand-Made Shrimp PasteHand-pounded shrimp paste is made primarily from fresh shrimp, which are deveined and chopped or pounded with the back of a knife into a paste. It is mixed with an appropriate amount of salt, egg white, starch, and a small quantity of scallion-ginger water, then repeatedly kneaded by hand until elastic, resulting in a smooth and tender shrimp paste. It can be cooked directly and eaten, or used in hot pot, steamed dishes, or stir-frying.
Ecological Enoki MushroomFresh enoki mushrooms are lightly blanched and dressed with garlic, sesame oil, and a touch of salt for a crisp, clean flavor.
Chrysanthemum Pork LiverChrysanthemum tripe is a dish made primarily from chicken gizzards (known as 'jun gan'), named for its flower-like shape when sliced. To prepare it, the chicken gizzards are first cleaned thoroughly, then cut into a chrysanthemum pattern and marinated with appropriate seasonings to absorb flavor. The dish is then quickly stir-fried at high heat to preserve the tenderness of the gizzards, resulting in an appealingly colored and beautifully shaped delicacy resembling a chrysanthemum.
Mustard greensGongcai, also known as Tai Gan, is a dried vegetable made from the fleshy stems of lettuce-family plants through processes such as sun-drying and pickling. It has a bright green color and a crisp texture. To prepare, soak it in water first, then mix with seasonings.