五虎将火锅(天府三街店)
Hot pot · ⭐ 4.4
No. 151 Shenghua Road, High-Tech Zone, Units 225, 226, and 227 (Attached)
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. 151 Shenghua Road, High-Tech Zone, Units 225, 226, and 227 (Attached). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Guan Yu's Big Knife Tenderloin, Zi Long Fresh Duck Intestines, General's Fresh Chili Beef.
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: 4.4
- Address: No. 151 Shenghua Road, High-Tech Zone, Units 225, 226, and 227 (Attached)
- Popular dishes: Guan Yu's Big Knife Tenderloin, Zi Long Fresh Duck Intestines, General's Fresh Chili Beef, Zhang Fei Black Tripe, Pork Collagen Noodles
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Dishes
Guan Yu's Big Knife TenderloinA dish featuring beef tenderloin sliced and stir-fried with a special sauce, known for its tender texture and rich flavor.
Zi Long Fresh Duck IntestinesA Sichuan dish made with fresh duck intestines stir-fried quickly with garlic, chili, and Sichuan peppercorns, offering a crisp texture and spicy flavor.
General's Fresh Chili BeefFresh green peppers stir-fried with tender beef, creating a spicy and aromatic dish.
Zhang Fei Black TripeA classic Sichuan dish made with fresh beef tripe, stir-fried with chili, Sichuan pepper, garlic, and other seasonings for a spicy, crunchy texture.
Pork Collagen NoodlesPig's aorta is made by cleaning the pig's aorta and slicing it into thin pieces, commonly used in hot pot or stir-frying. It is usually quickly blanched in boiling water or stir-fried with chili peppers, Sichuan peppercorns, and other seasonings to maintain its crisp and tender texture.
Crispy Pork MeatballsSour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.
Ma Chao Layered TripeA Sichuan-style dish made with beef tripe layered and marinated in a spicy sauce, offering a crisp and numbing flavor.
Fresh Duck BloodFresh duck blood is a dish primarily made with fresh duck blood as the main ingredient. The duck blood is carefully processed to maintain its tender texture and is typically cooked simply with seasonings such as chili, scallions, ginger, and garlic to highlight the natural freshness of the duck blood.
Spicy Tripe SlicesSpicy and numbing small intestines is a dish primarily made with pig or beef tripe. After cleaning and slicing, the tripe is marinated with rice wine and ginger slices, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang (fermented broad bean paste).
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.
Huang Zhong's Sliced Pork KidneyA classic Sichuan dish featuring sliced pork kidneys, stir-fried quickly with spices and aromatics for a spicy and numbing flavor.