Forest Rain Hot Pot (Qingbaijiang Fenghuang Lake Branch)
Hot pot · ⭐ 3.8
Tianyuan Square, Jinfeng Road
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 Tianyuan Square, Jinfeng Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cuttlefish Skin Dish, Layered Tripe, Fresh Beef Tripe with Sunlight Flavor.
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: 3.8
- Address: Tianyuan Square, Jinfeng Road
- Popular dishes: Cuttlefish Skin Dish, Layered Tripe, Fresh Beef Tripe with Sunlight Flavor, Tender Beef, Beef Tallow Spicy Hot Pot
China trip · China travel
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Dishes
Cuttlefish Skin DishA dish made from the outer membrane of cuttlefish, typically marinated, dried, or blanched and served cold or stir-fried, known for its crisp and chewy texture.
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
Fresh Beef Tripe with Sunlight FlavorFresh beef tripe marinated and quickly blanched, served with spicy garlic sauce for a crisp and flavorful experience.
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Beef Tallow Spicy Hot PotSpicy beef tallow broth made with beef tallow, chili, Sichuan pepper, doubanjiang, and seasonings like garlic, ginger, scallion, and onion, typically cooked with beef, tripe, beef gullet, and duck intestine for a rich, numbing flavor.
Shrimp pasteShrimp paste is a dish primarily made from fresh shrimp. The preparation method mainly involves removing the shells from the shrimp, mashing them into shrimp paste, and then mixing in an appropriate amount of starch, egg white, and other seasonings until well combined. Through specific techniques, it forms a smooth and tender shrimp paste. During cooking, shrimp paste is commonly used as an ingredient in hot pot, soups, or stir-fries, offering a delicious taste and rich nutrition.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
Goose IntestinesGoose intestine is a dish made from goose intestines, typically cleaned, blanched or marinated, then quickly stir-fried or boiled. Common preparations include stir-frying with garlic, chili, and cilantro, or serving in hot pot.
Yellow throatYellow throat is made from the large blood vessels of livestock such as pigs and cattle, processed by cleaning and slicing to reveal a golden-yellow appearance. It is commonly used in hot pot or stir-frying, offering a tender texture and rich nutritional value.