Jiangniu Steak & Beef Tail One Pot Delight (Fan Yue International Branch)
Northeastern Chinese cuisine · ⭐ 4.3
Intersection of Ke Hua Zhong Road and Changrong Road, Huoche Nan Zhan Subdistrict (beside Ke Hua Star)
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 Intersection of Ke Hua Zhong Road and Changrong Road, Huoche Nan Zhan Subdistrict (beside Ke Hua Star). It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Northeastern Pine Flower Chicken Sausage, Family Feast Beef Hot Pot, Big Bone Stick.
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: Northeastern Chinese cuisine
- Rating: 4.3
- Address: Intersection of Ke Hua Zhong Road and Changrong Road, Huoche Nan Zhan Subdistrict (beside Ke Hua Star)
- Popular dishes: Northeastern Pine Flower Chicken Sausage, Family Feast Beef Hot Pot, Big Bone Stick, Handmade Flower Bun, Beef Tripe and Connective Tissue Hot Pot
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Dishes
Northeastern Pine Flower Chicken SausageNortheastern Pine Flower Chicken Sausage is a specialty dish made with chicken leg meat and pine flower powder, along with spices. It has a tender texture and a unique pine aroma and spice flavor.
Family Feast Beef Hot PotFamily Feast Beef Hot Pot is a hot pot made with various beef parts, combined with vegetables and tofu, cooked in a rich broth, with a delicious flavor.
Big Bone StickPork bone marrow is a dish made primarily with pork bones, typically blanched and stewed with seasonings until the meat is tender and the broth rich. Ginger slices and green onions are often added to remove fishy odor and enhance aroma, while some recipes include fermented black beans or doubanjiang for flavor.
Handmade Flower BunHandmade small buns made from flour, fermented with yeast, shaped into flower forms by pinching and folding, then steamed. Delicate appearance, soft texture.
Beef Tripe and Connective Tissue Hot PotA spicy hot pot featuring beef tripe, connective tissues, and other offal, slow-cooked with Sichuan spices for a rich, numbing flavor.
Beef Brain and Tendon Hot PotA hearty hot pot featuring beef brisket, tendon, and brain simmered in a rich, savory broth.
羊捆肠羊捆肠是一道以羊肠为外皮，内馅通常由羊肉、羊血、淀粉和调味料混合制成的中国传统菜肴。制作时将调好的馅料灌入清洗干净的羊肠中，然后蒸熟或煮熟，切片后食用。
Lamb SausageLamb sausage is made by stuffing lamb meat into sheep intestines and then steaming or boiling it. It's seasoned with scallions, ginger, Sichuan pepper, salt, and other spices before being filled and cooked.
Quail EggQuail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.
龙须面龙须面是一种细如发丝的面条，主要由面粉和水制成，通过手工或机械拉制而成。制作时将面团反复拉伸、折叠，形成极细的面条，煮熟后口感爽滑，常搭配汤底或炒制食用。