Guichang Hot Pot (Huan Trade ICD Store)
Hot pot · ⭐ 4.3
No. 577 Dongda Road, Huamao ICD
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. 577 Dongda Road, Huamao ICD. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Nine-foot Fresh Goose Intestine, Traditional Beef Tallow Red Boil, Thick-cut Ribeye Steak.
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: Hot pot
- Rating: 4.3
- Address: No. 577 Dongda Road, Huamao ICD
- Popular dishes: Nine-foot Fresh Goose Intestine, Traditional Beef Tallow Red Boil, Thick-cut Ribeye Steak, Thick-cut Steak, Tangjiasi Fresh Tripe
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Dishes
Nine-foot Fresh Goose IntestineA Sichuan dish made with fresh goose intestines, quickly stir-fried for a crisp and tender texture, seasoned with garlic, chili, and aromatic spices.
Traditional Beef Tallow Red BoilA classic Sichuan dish made with beef tallow, chili, and Sichuan peppercorns, served with various meats and vegetables for dipping.
Thick-cut Ribeye SteakThick-cut ribeye steak is taken from the rib area, sliced thickly, and usually marinated before grilling or charcoal-broiling to retain tenderness and natural beef flavor.
Thick-cut SteakThick-cut steak uses beef from the tenderloin or sirloin, sliced thickly, marinated, then pan-seared. Cooked at high heat to lock in juices, preserving tenderness and flavor.
Tangjiasi Fresh TripeA classic Sichuan dish made with fresh beef tripe, quickly blanched and served with a spicy chili sauce for a bold, numbing flavor.
Squid Egg Vietnamese Shrimp DumplingA delicate dish combining squid eggs and Vietnamese shrimp paste, gently steamed or lightly stir-fried to preserve natural flavors.
Sliced Pork Kidney with Big KnifeBig Knife腰片 is a dish primarily made with pig kidneys. During preparation, the pig kidneys are sliced into thin, uniform pieces using precise knife skills. Typically, the slices are marinated with a specially prepared seasoning before cooking to maintain their tender and fresh texture.
Seafood SashimiSashimi is a cold appetizer featuring fresh raw fish slices, mainly salmon, tuna, scallop, and sea urchin, garnished with cucumber, radish, and purple cabbage. The seafood is thinly sliced and artfully arranged on a plate without heating to preserve its original flavor.
Beef Power AscendingNiu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
Beef TendonBeef tendon is a dish primarily made with beef tendons, which are simmered or braised to achieve a chewy yet tender texture. It is rich in collagen and highly nutritious.
Black TofuBlack tofu is made from black beans, offering a rich, earthy flavor and smooth texture. It's a nutritious alternative to regular tofu.
Xichang Seven-color PotatoA dish made with local seven-color small potatoes stir-fried with green and red peppers, known for its soft texture, sweet taste, and vibrant colors.
Xichang PotatoA home-style dish made with local potatoes stir-fried with green peppers and onions, known for its soft texture and rich flavor.
Guichang Babei BurnA Chinese dish featuring pork belly braised in a secret sauce until tender and flavorful.
Cod and Crab Stick DishA dish made with fresh cod and crab sticks, marinated and fried or pan-seared for a tender, savory flavor.