Xifan Village · Jianghu Small Restaurant (Longquan Branch)
Sichuan cuisine · ⭐ 4.3
Nos. 199, 201, and 203 Hangtian North 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 Nos. 199, 201, and 203 Hangtian North Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Salted Pork with Preserved Vegetables, Stir-Fried Pork, Salted Pepper Eggplant Patties.
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: Nos. 199, 201, and 203 Hangtian North Road
- Popular dishes: Salted Pork with Preserved Vegetables, Stir-Fried Pork, Salted Pepper Eggplant Patties, Fried Pork Crumbs with Bok Choy, Hot Braised Pork Knuckle and Skin
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Dishes
Salted Pork with Preserved Vegetables咸烧白 is a Chinese dish made with pork belly, marinated with fermented broad bean paste, soy sauce, and Sichuan peppercorns, then mixed with glutinous rice and steamed. Finally, it's pan-fried until golden for a soft, rich flavor.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Salted Pepper Eggplant PattiesA Chinese home-style dish made by frying eggplant slices coated in starch, then stir-frying with salt, pepper, and aromatics for a crispy, savory flavor.
Fried Pork Crumbs with Bok ChoyYouzha Lianbai is a dish made primarily with pork cracklings and Chinese cabbage. First, fry the pork cracklings until fragrant, then add sliced cabbage and stir-fry until just cooked through. Season and serve.
Hot Braised Pork Knuckle and SkinA spicy and savory dish made by slow-cooking pork knuckles, skin, and bones in a rich hot sauce, popular in Sichuan cuisine.
Glutinous Pork TrotterA dish made by braising pork trotters and coating them with glutinous rice before steaming, resulting in a soft, fragrant, and savory flavor.
Old Grandma's CarpA spicy Sichuan dish made with carp and Old Grandma's chili sauce, featuring tender fish and rich, aromatic flavor.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Green Pepper FishGreen pepper fish is a dish made with fresh fish and green peppers. Fish like grass carp or sea bass is marinated, then stir-fried with sliced green peppers. Ginger, garlic, and soy sauce are often added for flavor.
Spicy CrawfishSpicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.