颜家味·成都菜(北泉路店)
Sichuan cuisine · ⭐ 4.4
No. 487 Beiquan 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. 487 Beiquan Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kung Pao Chicken, Signature Duck, Sauced Pork Head Meat.
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: 4.4
- Address: No. 487 Beiquan Road
- Popular dishes: Kung Pao Chicken, Signature Duck, Sauced Pork Head Meat, Stir-Fried Pork with Fresh Tofu Skin, Special Rice Noodles Jelly
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Dishes
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Signature DuckA premium duck dish marinated and roasted to perfection, featuring crispy skin and tender meat with a signature sauce.
Sauced Pork Head MeatA cold dish made of braised pork head meat served with a savory sauce, popular in Chinese cuisine.
Stir-Fried Pork with Fresh Tofu SkinA savory dish of tender pork slices cooked with fresh tofu skin and vegetables, offering a rich, comforting flavor.
Special Rice Noodles JellyA refreshing dish made from rice flour, served chilled with spicy and tangy dressing.
Stoneware Steamed ShrimpA dish featuring fresh shrimp simmered in a stone pot with garlic, ginger, and scallions, resulting in tender, flavorful meat and rich broth.
糯香鸭掌糯香鸭掌是一道以鸭掌为主要食材的菜肴，鸭掌经过焯水处理后与糯米一同蒸制，使鸭掌软糯入味，糯米吸收了鸭掌的鲜香。制作过程中通常加入酱油、料酒等调味品，提升风味。
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Wild Vegetable Glutinous Rice DumplingsWild vegetable glutinous rice cakes are a traditional snack made primarily from fresh wild vegetables and glutinous rice. The preparation involves steaming the glutinous rice until cooked, then mashing it into a paste, mixing it with finely chopped wild vegetables, and shaping it into small round cakes. Finally, the wild vegetable glutinous rice cakes are pan-fried until golden brown on both sides.