Hui Shui Zhen · Sichuan River Cuisine (Fengxi River Branch)
Sichuan cuisine · ⭐ 4.3
No. 486, Nanjiang Road
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 No. 486, Nanjiang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Chopped Potato, Double Pepper Tripe, Spicy Pepper 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: Chengdu
- Category: Sichuan cuisine
- Rating: 4.3
- Address: No. 486, Nanjiang Road
- Popular dishes: Chopped Potato, Double Pepper Tripe, Spicy Pepper Chicken, Spicy Pepper Rabbit, Pao Ge's Kimchi
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Dishes
Chopped PotatoA Chinese home-style dish made by stir-frying diced potatoes with garlic, ginger, and green peppers for a savory, soft texture.
Double Pepper TripeA Sichuan dish made with pork stomach and green and red peppers, stir-fried to a spicy, crisp texture.
Spicy Pepper ChickenA Xinjiang dish featuring chicken and green peppers stir-fried with spices, offering a rich, spicy flavor.
Spicy Pepper RabbitA spicy Sichuan dish made with rabbit meat stir-fried in fermented chili peppers, garlic, and ginger, delivering a bold, numbingly hot flavor.
Pao Ge's KimchiA traditional Korean fermented vegetable dish made with cabbage and radish, seasoned with chili, garlic, ginger, and fish sauce, known for its tangy and spicy flavor.
Braised Chicken with Ginkgo in Clay PotA traditional Chinese dish made by slow-cooking chicken and ginkgo nuts in a clay pot, resulting in a rich and savory flavor.
Pot-edge CakeA thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
Black Soybean Flower Sichuan-Style Boiled FishA Sichuan-style boiled fish dish featuring fresh carp and traditional black soybean flower, seasoned with spicy chili and Sichuan peppercorns for a bold, numbing flavor.
Fish-Flavored Lotus Root PocketsA Sichuan dish featuring lotus root slices stuffed with minced meat, deep-fried and glazed with a tangy, sweet-and-sour fish-flavored sauce.
Stir-Fried Fresh Chili with Pig's TripeA spicy Sichuan dish featuring fresh chilies and pig's tripe, stir-fried quickly for a bold, crunchy texture.