Huiwei Mao Kao Ya (Dongjiao Memory Branch)
Sichuan cuisine · ⭐ 4.5
No. 50 Jianshe South 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. 50 Jianshe South Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Triple Layer Tripe, Spicy Braised Intestines, Spicy Roast Duck.
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: No. 50 Jianshe South Road
- Popular dishes: Spicy Triple Layer Tripe, Spicy Braised Intestines, Spicy Roast Duck, Spicy Tofu Skin, Spicy Duck Intestines
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Dishes
Spicy Triple Layer TripeSpicy beef tripe is a Sichuan dish where sliced tripe is blanched in a special spicy and numbing broth made with fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic. Served with red oil and scallions, it's crisp and tender.
Spicy Braised IntestinesA Sichuan dish featuring braised pork intestines in a spicy sauce, known for its rich flavor and aromatic spices.
Spicy Roast DuckMao Kao Ya is a dish featuring roast duck as the main ingredient, paired with various vegetables and spices. The duck is carefully roasted to achieve tender meat and crispy skin. It is then sliced and cooked together with vegetables in a specially prepared spicy sauce, absorbing the rich, spicy flavor of the broth. Finally, it is garnished with chopped green onions and sesame seeds for added aroma and visual appeal.
Spicy Tofu SkinA spicy Sichuan dish made with tofu skin stir-fried with minced beef, chili, and Sichuan peppercorns for a numbing, fiery flavor.
Spicy Duck IntestinesSpicy duck intestine is a dish featuring duck intestine as the main ingredient, typically blanched, then stir-fried or simmered with chili, Sichuan peppercorns, and doubanjiang, finished with hot oil to enhance aroma. The texture is crisp yet tender with rich flavor.
冒鹌鹑蛋冒鹌鹑蛋是一道以鹌鹑蛋为主要食材的菜肴，通常将鹌鹑蛋煮熟后去壳，放入调制好的酱汁中浸泡或炖煮，使其充分吸收汤汁的味道。常见做法是用豆瓣酱、辣椒、姜蒜等调料炒香后加水煮沸，再加入鹌鹑蛋慢炖入味。
Spicy Beef in Mala SauceA spicy Sichuan dish featuring tender beef simmered in a numbing and spicy sauce, often served with vegetables.
Soul NoodlesA creative quick meal made with instant noodles, eggs, vegetables, and seasoning for a rich, savory flavor.
Extra NoodlesExtra noodles is a quick and convenient Chinese dish made with instant noodles, vegetables, and eggs, prepared by boiling or hot water soaking for a satisfying meal.
Extra Duck BloodA dish made with duck blood, stir-fried with garlic, ginger, and chili for a fresh and savory taste.