Desheng Commune Zigong Spicy Stir-Fry (Yulin Branch)
Sichuan cuisine · ⭐ 3.8
No. 24-33 Fanghua 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. 24-33 Fanghua Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger with Catfish, Young Ginger and Double Pepper Rabbit, Double Pepper Rabbit.
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: 3.8
- Address: No. 24-33 Fanghua Street
- Popular dishes: Young Ginger with Catfish, Young Ginger and Double Pepper Rabbit, Double Pepper Rabbit, Stuffed Leek and Egg Stir-fry, Desheng Hui Guo Rou
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Dishes
Young Ginger with CatfishA Sichuan dish featuring young ginger and catfish, stir-fried with spices for a fragrant, slightly spicy flavor.
Young Ginger and Double Pepper RabbitA Sichuan dish featuring tender rabbit meat stir-fried with young ginger and green and red peppers, delivering a fragrant and spicy flavor.
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.
Stuffed Leek and Egg Stir-fryA simple and flavorful dish made with wild leek and eggs, stir-fried until golden and tender.
Desheng Hui Guo RouDesheng Hui Guo Rou is a classic Sichuan dish, mainly made with pork belly, doubanjiang, green peppers, and garlic shoots. The pork belly is first boiled and sliced, then stir-fried with seasonings, offering a rich and spicy flavor.
Victorious King RabbitA spicy Sichuan dish made with rabbit meat, stir-fried with chili and Sichuan peppercorns, known for its rich flavor and numbing heat.
Spicy Crispy TofuA Sichuan dish featuring crispy fried tofu with a golden crust, stir-fried with chili, garlic, and ginger for a spicy, savory flavor.
Sizzling Double CrispSpicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
Spicy PrawnsA spicy stir-fried dish featuring fresh shrimp cooked quickly with chili, garlic, and ginger for a bold, aromatic flavor.
Sizzling Pork Belly with Spicy SauceSizzling pork belly stir-fried with green and red peppers, garlic slices, and spices. The dish features a bright red color, tender meat, and a spicy, fragrant flavor typical of Sichuan cuisine.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Sizzling Pork KidneyA spicy stir-fry dish made with pork kidneys and vegetables, known for its quick cooking method and bold flavors.
Spicy Duck Blood Stir-fryA Sichuan-style dish made by quickly stir-frying duck blood with chili, garlic, and ginger, resulting in a tender and spicy flavor.
Spicy Beef Tripe Stir-FrySpicy tripe is a dish made by quickly stir-frying pig or beef tripe with chili, garlic, ginger, and scallions. The tripe is sliced after processing and stir-fried with chili pieces and seasonings to retain its crisp and tender texture.
Special Crispy Pork PotSpecial crispy pork pot is a Chinese dish made with pork that is marinated and deep-fried until crispy, then stewed with vegetables and seasonings. It has a crispy outside and tender inside, with a delicious taste.
Single Garlic Braised Wild EelA dish made by braising wild eel with single garlic, resulting in a rich, savory flavor and tender texture.
Stir-Fried Pork IntestinesA Sichuan dish made by quickly stir-frying pork intestines with chili, garlic, and ginger for a spicy, aromatic flavor.
Fried Tofu with BrainA Sichuan dish made by simmering soft tofu and pig brain in a savory sauce, resulting in a rich, tender flavor.
Sour Cabbage and Doubanjiang SoupA spicy and sour soup made with fermented cabbage and doubanjiang, often including pork or tofu, typical of Sichuan cuisine.