Chuan Cai · Sichuan Cuisine (Xintang Feicui Lüzhou Store)
Sichuan cuisine · ⭐ 3.9
1st Floor, Kele Food Street, Feicui Lüzhou, Chenjialin Road
Dragon Mate tips
If you are traveling in China to visit Guangzhou, 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 1st Floor, Kele Food Street, Feicui Lüzhou, Chenjialin Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken with Chili Sauce, Salted Fish and Eggplant Stew, Kung Pao Chicken.
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: Guangzhou
- Category: Sichuan cuisine
- Rating: 3.9
- Address: 1st Floor, Kele Food Street, Feicui Lüzhou, Chenjialin Road
- Popular dishes: Spicy Chicken with Chili Sauce, Salted Fish and Eggplant Stew, Kung Pao Chicken, Spicy Pepper Chicken, Spicy Sichuan Bamboo Shoots with Preserved Pork
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Dishes
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Salted Fish and Eggplant Stew咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Spicy Pepper ChickenSpicy pepper chicken is a dish made primarily with chicken and chili peppers. Chicken pieces are blanched or pan-fried, then stir-fried with sliced peppers and seasoned to perfection. The dish has a bright color and rich flavor.
Spicy Sichuan Bamboo Shoots with Preserved PorkA spicy Sichuan dish featuring preserved pork and bamboo shoots stir-fried in a dry pot, known for its rich aroma and bold flavors.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Air-Dried Pork Skin SaladA cold dish made from boiled and air-dried pork skin, sliced and dressed with garlic, soy sauce, and vinegar for a crisp, savory flavor.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan-Style Boiled FishA Sichuan-style dish featuring fresh fish simmered in a spicy, numbing broth with vegetables and chili peppers.
Spring Water RiceA traditional Chinese dish made by cooking rice with spring water, resulting in a fragrant and delicate flavor. Often served with preserved meats or seasonal vegetables.