Fish Head Rice Soup (Southern New Town Branch)
Sichuan cuisine · ⭐ 4.6
No. 502 Xiehe Road
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. 502 Xiehe Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Eel Stir-fry, Braised Pig Ears, Crazy Black Duck Pot.
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: 4.6
- Address: No. 502 Xiehe Road
- Popular dishes: Young Ginger Eel Stir-fry, Braised Pig Ears, Crazy Black Duck Pot, Fish Head Clay Pot Rice, Crispy Chicken
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Dishes
Young Ginger Eel Stir-fryA Sichuan dish made with fresh eel and young ginger, stir-fried with garlic and chili for a spicy, aromatic flavor.
Braised Pig EarsBraised pig ears is a dish made primarily from pig ears, blanched and then slowly simmered in a seasoned braising liquid until fully flavored. The sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar, resulting in tender yet chewy texture with rich flavor.
Crazy Black Duck PotCrazy Black Duck Pot is a Sichuan dish made with black duck and cooked with chili, Sichuan pepper and other seasonings. The meat is tender, with a spicy and fragrant flavor, and has a strong local characteristic.
Fish Head Clay Pot RiceA traditional Chinese dish featuring a fish head simmered in a clay pot with rice, creating a rich, savory flavor where the rice absorbs the delicious broth.
Crispy ChickenCrispy chicken is a dish primarily made with chicken as the main ingredient. To prepare it, first marinate the chicken to infuse flavor, then coat it in a crispy batter or breadcrumbs, and finally bake it in an oven or fry it in hot oil until the skin turns golden and crunchy.
Eel and Eggplant Stir-fryA dish made by stir-frying fresh eel and eggplant with garlic, ginger, and seasonings, resulting in a savory and tender texture.
Green Pepper Beef BrisketA Chinese dish featuring beef brisket and green peppers, slow-cooked to tender perfection and stir-fried together for a rich, savory flavor.
Green Bean Stewed Wild DuckA Chinese dish featuring fresh green beans and wild duck slowly stewed together, resulting in tender duck meat and a rich, savory sauce.
Very Soft and Sticky Pork TrotterA Sichuan dish made with pork trotters or beef tendons, slow-cooked until tender and coated in a rich sauce, offering a soft, sticky texture.
Crispy Spicy麻 FishFresh fish fillets are fried until crispy and tossed in a spicy, numbing sauce made from Sichuan pepper, chili, and garlic for a bold, aromatic flavor.
Fish Head Rice SoupFish head rice soup is a traditional dish made with fresh fish head, simmered until the broth becomes rich and flavorful, then served together with rice. To prepare it, first pan-fry the fish head until fragrant, then add seasonings and water to slowly stew until the soup turns milky white, finally pouring it over steaming hot rice.