炒老板·泡椒三绝(双流优品道直营店)
Sichuan cuisine · ⭐ 4.5
Room 122, Building 3, No. 177, Section 2, Baiyi Shang Street
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at Room 122, Building 3, No. 177, Section 2, Baiyi Shang Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Wood Ear Mushroom, Pickled Pepper Rabbit Belly, Sichuan-style Frog with Pickled Chili.
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: 4.5
- Address: Room 122, Building 3, No. 177, Section 2, Baiyi Shang Street
- Popular dishes: Wood Ear Mushroom, Pickled Pepper Rabbit Belly, Sichuan-style Frog with Pickled Chili, Pickled Pepper Chicken Offal, 泡椒肥肠鸡
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Dishes
Wood Ear MushroomWood ear mushrooms, also known as black fungus, are a common edible mushroom. To prepare them, dried wood ear mushrooms are typically soaked in water until they soften, then they can be served cold or stir-fried. When served cold, they are often mixed with vinegar, garlic, and other seasonings for a refreshing and appetizing dish. When stir-fried, they pair well with various vegetables or meats, offering a smooth, tender texture and rich nutritional value.
Pickled Pepper Rabbit BellyA spicy Sichuan dish made with rabbit belly and pickled chili peppers, known for its tender meat and tangy heat.
Sichuan-style Frog with Pickled ChiliSichuan-style pickled chili frog is a dish primarily made with frog meat and pickled chilies. The preparation involves cooking the prepared frog with pickled chilies, garlic, ginger, and other seasonings to achieve a spicy and sour flavor.
Pickled Pepper Chicken OffalA spicy Sichuan dish made with chicken offal and pickled peppers, known for its bold flavor and tangy kick.
泡椒肥肠鸡泡椒肥肠鸡是一道以猪肥肠和鸡肉为主要食材的菜肴，先将肥肠处理干净后煮熟切段，鸡肉切块焯水备用。锅中加油爆香泡椒、姜蒜等调料，加入肥肠和鸡肉翻炒，再加入适量水或高汤炖煮入味，最后收汁即可。
Pickled Chili SquidA Sichuan dish made with fresh squid stir-fried with pickled chili, garlic, and ginger, offering a spicy and tangy flavor.
Spicy Pepper Chicken OffalStir-fried chicken offal with pickled chili, garlic, and ginger. Chicken organs like heart, liver, and gizzard are blanched and stir-fried with spices to blend flavors.
Sichuan-style Duck Blood with Pickled ChiliSpicy pepper duck blood dish made with duck blood, pickled chili, garlic, ginger, and other seasonings. Duck blood is blanched to remove odor, then stir-fried with pickled chili, scallions, garlic, and seasoned to perfection.
Caramel Tofu PuddingCaramel Tofu is a dessert made by topping tofu, which is made from soybeans, with a caramel sauce. The process begins by soaking soybeans, grinding them into a pulp, filtering the mixture, and then boiling it to form tofu. Next, white sugar is heated until it melts and turns a deep amber color to create the caramel sauce, which is then poured over the tofu.
Braised Chicken FeetBraised chicken feet is a dish primarily made with chicken feet, which are first blanched and then slowly stewed or steamed with seasonings until tender and flavorful. Common spices such as star anise, cassia bark, and bay leaves are used for seasoning, and some recipes include soy sauce and rock sugar to enhance color and taste.