Gao Zhu Xue Chuan Cuisine
Sichuan cuisine · ⭐ 3.6
Nos. 397–401, North Section 1, Yong'an Avenue
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 Nos. 397–401, North Section 1, Yong'an Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Crispy Fried Fish, Stir-fried Cauliflower Tails, Sweet Pepper Shredded Pork.
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: 3.6
- Address: Nos. 397–401, North Section 1, Yong'an Avenue
- Popular dishes: Crispy Fried Fish, Stir-fried Cauliflower Tails, Sweet Pepper Shredded Pork, Hot Pot with Blood Curd, Steamed Egg with Shaozi
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Dishes
Crispy Fried FishA dish of fresh fish marinated and deep-fried until crispy, with tender meat and a crunchy exterior, often seasoned with garlic, ginger, and scallions.
Stir-fried Cauliflower TailsA stir-fried dish made with cauliflower stems, seasoned with garlic and chili for a crisp, savory flavor.
Sweet Pepper Shredded PorkA classic Chinese dish featuring tender pork strips stir-fried with sweet bell peppers, seasoned with soy sauce and aromatics for a savory, balanced flavor.
Hot Pot with Blood CurdSpiced blood soup is a dish made primarily with duck or pork blood, combined with bean sprouts, tofu, wood ear mushrooms, and sliced meat, then slowly stewed in a clay pot. The blood is first blanched to set its shape, then cooked with ingredients to absorb rich flavors.
Steamed Egg with ShaoziShaozi steamed egg is a dish made primarily with eggs and shaozi (seasoned minced meat or dried shrimp). Beat the eggs with water or broth, strain, pour into a container, top with shaozi, then steam until cooked.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
Sour Beef SoupSour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
Green Pepper Spicy PorkA classic Sichuan dish made by stir-frying sliced pork belly with green peppers and seasonings like doubanjiang, garlic, and ginger.
Fish-Flavored Eggplant PattiesA Sichuan dish featuring fried eggplant slices coated in starch and tossed in a tangy, sweet, and slightly spicy fish-flavored sauce made with vinegar, sugar, soy sauce, garlic, ginger, and chili.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.