A Long Cold Cup · Lobster Restaurant
Sichuan cuisine · ⭐ 3.7
Building 16, Shuizhainbei Er 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 Building 16, Shuizhainbei Er Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-mixed crucian carp, Green Beans, Hand-grab Pork Ribs.
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: 3.7
- Address: Building 16, Shuizhainbei Er Street
- Popular dishes: Cold-mixed crucian carp, Green Beans, Hand-grab Pork Ribs, Oil-Soaked Rabbit Head, Oil-Infused Duck Head
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Dishes
Cold-mixed crucian carpCold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
Green BeansGreen beans are a common vegetable dish, primarily made with fresh green beans. To prepare, wash and cut the green beans into segments, then cook them thoroughly using methods such as stir-frying, boiling, or stewing. During cooking, you can add minced garlic and ginger slices for flavor while preserving their natural taste.
Hand-grab Pork RibsA savory dish of marinated pork ribs roasted until tender and flavorful, traditionally eaten by hand for an authentic experience.
Oil-Soaked Rabbit HeadOil-soaked rabbit head is a dish made primarily with rabbit head, which is cleaned and seasoned before being soaked in oil. It has a tender texture and rich flavor.
Oil-Infused Duck HeadA dish made by marinating duck heads and slowly cooking them in oil, resulting in a rich, savory flavor and tender texture.
Stewed Large ShrimpOil-braised large shrimp is made with fresh shrimp as the main ingredient. First, the shrimp are fried in hot oil until the shells become crispy, then seasonings are added and the dish is slowly stewed to allow the shrimp meat to fully absorb the sauce, achieving a rich, tender, and juicy texture.
Spicy Snail Stir-fryA spicy stir-fry dish made with snails and chili, garlic, ginger, and scallions, popular in Sichuan cuisine.
Spicy ClamsStir-fried clams is a dish featuring clams as the main ingredient, quickly cooked with chili, garlic, ginger, and other seasonings to preserve their fresh and tender texture.
Pork head meatPork head meat is a dish made primarily from pig's head. Typically, the pig's head is cleaned thoroughly and then simmered or braised with seasonings to make it flavorful and tender. It is sliced and served on a plate, often as a cold appetizer or hot main course.
Spicy LobsterSpicy lobster made with fresh crawfish, stir-fried with scallions, ginger, garlic, dried chilies, and Sichuan peppercorns. After cleaning, the ingredients are sautéed in oil, then combined with the crawfish and simmered in water or broth until flavorful.