Fresh Shrimp Sichuan Kitchen
Sichuan cuisine · ⭐
No. 38 Jiuru Village, South Section 3, 1st Ring Road
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. 38 Jiuru Village, South Section 3, 1st Ring Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Fresh Frog with Young Ginger, Cold-mixed pig's head meat, Big County Intestine and Blood Duck Dish.
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:
- Address: No. 38 Jiuru Village, South Section 3, 1st Ring Road
- Popular dishes: Fresh Frog with Young Ginger, Cold-mixed pig's head meat, Big County Intestine and Blood Duck Dish, 宫爆豆腐, Spicy Duck Blood Stir-fry
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Fresh Frog with Young GingerZi Jiang Fresh Pot Rabbit is a dish made with rabbit meat as the main ingredient, cooked with young ginger, garlic, chili and other辅料. Rabbit pieces are stir-fried with young ginger slices, then stewed with seasonings until tender and flavorful.
Cold-mixed pig's head meatCold拌 pig's head meat is a chilled dish made primarily from cooked pig's head meat, sliced and mixed with scallions, ginger, garlic, cilantro, soy sauce, vinegar, chili oil, and sesame oil.
Big County Intestine and Blood Duck DishA Sichuan dish made with pork intestines and duck blood, simmered with vegetables and spices for a bold, spicy flavor.
宫爆豆腐宫爆豆腐是一道以豆腐为主要食材的中式菜肴，通常使用嫩豆腐切块后油炸或煎制，再与花生、干辣椒、葱姜蒜等配料一同翻炒。调味料包括酱油、醋、糖、料酒和淀粉勾芡，使菜肴具有浓郁的酱汁风味。
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 Specialty ShrimpSpicy shrimp dish made with fresh large shrimp, stir-fried with dried chilies, Sichuan peppercorns, ginger, and garlic. Shrimp are deveined, blanched or sautéed, then seasoned and mixed evenly to ensure tender, flavorful meat.
Mother's Stewed Pig TrotterA traditional home-style dish made by slow-cooking pork trotters with soybeans, ginger, and scallions until tender and flavorful.
Zigong Spicy Pork KidneysZigong spicy tripe is a Sichuan dish featuring pork kidneys with green pepper, red pepper, and onion. The kidneys are scored and blanched, then stir-fried quickly with chili, garlic, and ginger to retain tenderness.
Taro ChickenYutou Chicken is a dish primarily made with chicken and taro. The chicken is cut into pieces and simmered together with taro, along with appropriate seasonings. It is slowly stewed over low heat until the chicken becomes tender and the taro softens, resulting in a rich and flavorful broth.
Bamboo Shoot and Crucian CarpA dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.