Ye's Good Eater Roast Chicken (Sanhe Field Store)
Hot pot · ⭐ 3.5
No. 291 Sanhechang Hujiang Road (opposite Xiangfei Aviation Vocational Technical School)
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. 291 Sanhechang Hujiang Road (opposite Xiangfei Aviation Vocational Technical School). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Original Soup Plate, Bamboo Shoot, Bean sprouts.
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: 3.5
- Address: No. 291 Sanhechang Hujiang Road (opposite Xiangfei Aviation Vocational Technical School)
- Popular dishes: Original Soup Plate, Bamboo Shoot, Bean sprouts, Konjac, Fresh Taro
China trip · China travel
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Dishes
Original Soup PlateA dish featuring fresh ingredients cooked in a clear, flavorful broth that highlights the natural taste of the main ingredients.
Bamboo ShootBamboo shoots are young bamboo stems harvested in spring. After blanching or boiling, they can be eaten directly or used in cooking. Common preparations include stir-frying, making soups, cold dishes, or pairing with meats—such as stir-fried bamboo shoots with pork slices or bamboo shoot stewed chicken—offering a crisp and tender texture.
Bean sproutsBean sprouts are vegetables grown from sprouted legume seeds, commonly including mung bean sprouts and soybean sprouts. Typically, they are cleaned and then cooked by stir-frying, boiling, or making cold dishes. They have a crisp texture and are a common ingredient in home-cooked meals.
KonjacKonjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.
Fresh TaroA dish made from fresh taro root, steamed or simmered to a soft and sweet consistency, often served as a dessert or side dish.