Dingxiang Brine
小吃快餐 · ⭐ 3.4
No. 871 Keyuan 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 No. 871 Keyuan Road. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Five-Spice Braised Intestines, Five-Spice Pork Elbow, Five-Spice Chicken.
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: 小吃快餐
- Rating: 3.4
- Address: No. 871 Keyuan Road
- Popular dishes: Five-Spice Braised Intestines, Five-Spice Pork Elbow, Five-Spice Chicken, Sea lettuce, Spicy Mala Chicken
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Dishes
Five-Spice Braised IntestinesFive-spice braised pork intestines is a dish made primarily from pig intestines, cleaned and simmered with star anise, cassia bark, bay leaves, Sichuan pepper, and cloves. The result is tender, flavorful intestines with rich aroma.
Five-Spice Pork ElbowFive-spice pork knuckle is a dish made with pork knuckles, simmered with star anise, cassia bark, Sichuan pepper, cloves, and fennel seeds. It has a glossy red color, tender meat, and rich aroma.
Five-Spice ChickenFive-spice chicken is a dish made with chicken as the main ingredient, marinated with five spices—star anise, cassia bark, Sichuan pepper, cloves, and fennel—and then slowly stewed. The whole chicken or pieces are marinated with spices and seasonings, then gently cooked until tender, absorbing the rich flavors.
Sea lettuceSea lettuce is a dish primarily made with sea lettuce. After washing, it is blanched or served cold with garlic, soy sauce, vinegar, and sesame oil. It can also be combined with other seafood or vegetables.
Spicy Mala ChickenSpicy numbing chicken is a dish made primarily from chicken, seasoned with Sichuan pepper, green garlic, and other ingredients. The chicken is carefully selected and prepared to ensure tender texture. During cooking, the unique numbing flavor of Sichuan pepper perfectly blends with the savory aroma of the chicken, while green garlic adds a refreshing touch, creating a rich and layered taste experience.
Freshly Harvested Wood Ear MushroomA refreshing dish made from fresh wood ear mushrooms, quickly blanched or chilled and dressed with garlic, vinegar, and chili oil for a crisp texture and tangy-spicy flavor.
Freshly Scooped Tofu SkinA cold dish made from freshly fried tofu skin, cooled quickly and tossed in a savory sauce. Crispy texture with rich aroma, often served as an appetizer or snack.
Sweet Skin GooseA Chinese dish featuring goose marinated, air-dried, and deep-fried until the skin is crispy and sweet-savory, with tender meat inside.
Braised Chicken Feet with Tiger Skin TextureA dish of chicken feet simmered in a secret sauce after being fried to achieve a tiger-skin texture, offering a rich and savory flavor.
Spiced卤 TripeA Sichuan-style cold dish made by marinating and braising pork or beef tripe in aromatic spices, resulting in a tender and flavorful texture.