Salty Taste Kitchen (Tianfu Oucheng Branch)
Sichuan cuisine · ⭐ 3.8
No. 11, Fenghuang West 7th Road, Datong Subdistrict (Attached Nos. 50 and 51)
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. 11, Fenghuang West 7th Road, Datong Subdistrict (Attached Nos. 50 and 51). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Stir-Fried Beef, Young Ginger Duck, Dry-Braised Small Catfish.
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: 3.8
- Address: No. 11, Fenghuang West 7th Road, Datong Subdistrict (Attached Nos. 50 and 51)
- Popular dishes: Young Ginger Stir-Fried Beef, Young Ginger Duck, Dry-Braised Small Catfish, Pickled Pepper Fish Balls, Spicy Pig Intestines
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Dishes
Young Ginger Stir-Fried BeefA Sichuan dish featuring tender beef stir-fried with young ginger, offering a spicy and aromatic flavor.
Young Ginger DuckStir-fried duck with young ginger uses duck meat and young ginger as main ingredients. Duck is cut into pieces and stir-fried with ginger slices, then seasoned and stewed until flavorful. Common seasonings include oil, soy sauce, and cooking wine for tender duck and fragrant ginger.
Dry-Braised Small CatfishA Sichuan-style home dish made with small catfish, deep-fried and then simmered in a spicy sauce of doubanjiang, chili, ginger, and garlic.
Pickled Pepper Fish BallsA Sichuan dish made with fish balls stir-fried in pickled chili, garlic, and ginger, offering a spicy and tangy flavor.
Spicy Pig IntestinesSpicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
Spicy Crisp SnailA Sichuan-style dish made with fresh snail meat stir-fried quickly with chili, garlic, and ginger for a spicy and crunchy texture.
Spicy Crab with Secret SauceSpicy crayfish with secret seasoning, made from fresh crayfish marinated in special spices and stir-fried. Main ingredients include crayfish, doubanjiang, Sichuan peppercorns, dried chilies, ginger, garlic, and green onions. High-heat stir-frying allows flavors to deeply penetrate the meat.
Fish with Pig IntestinesFechang Yu is a dish featuring pork intestines and fish as main ingredients, typically prepared by cleaning fresh pork intestines and cooking them with fish slices or whole fish. The intestines are blanched to remove odor, then stir-fried with spices and simmered together with the fish to blend flavors. Some recipes add fermented bean paste, chili, ginger, and garlic for enhanced taste.
Sour Cabbage and Broad Bean SoupA hearty soup made with sour cabbage, broad beans, and fermented soybean paste, simmered in a rich broth for deep flavor.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.