Li Lao Zao Sichuan Cuisine (Changcheng Nanyuan Branch)
Sichuan cuisine · ⭐ 3.3
No. 300, Tianhe West 3rd 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. 300, Tianhe West 3rd Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-fried Pork with Fried Rice, Dry-Fried Pork Intestines, Dry Cowpea Stir-fried with Pork.
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: 3.3
- Address: No. 300, Tianhe West 3rd Street
- Popular dishes: Stir-fried Pork with Fried Rice, Dry-Fried Pork Intestines, Dry Cowpea Stir-fried with Pork, Pork Rib and Chicken Soup with Lotus Seeds, Braised Pork Belly
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Dishes
Stir-fried Pork with Fried RiceStir-fried rice with twice-cooked pork uses rice and pork belly as main ingredients. After frying the pork slices to release oil, add doubanjiang, garlic, green pepper, then stir with leftover rice until well mixed, finally sprinkle with scallions.
Dry-Fried Pork IntestinesDry-fried intestines is a Chinese dish made primarily from pig intestines. After blanching to remove odor and cutting into segments, it's stir-fried in oil until slightly charred, then mixed with chili, garlic, ginger, and other seasonings.
Dry Cowpea Stir-fried with PorkA Sichuan dish made by stir-frying dried cowpeas with pork slices, seasoned with fermented bean paste and garlic for a savory, slightly spicy flavor.
Pork Rib and Chicken Soup with Lotus SeedsA nourishing soup made with pork ribs, chicken, and lotus seeds, simmered slowly for a delicate and savory flavor.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
Fresh Chili RabbitA Sichuan dish made with tender rabbit meat stir-fried with fresh green and red chilies, delivering a spicy and aromatic flavor.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
Quail EggQuail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.