Fushun Douhua Zigong Cuisine (Jinhuawangda Branch)
小吃快餐 · ⭐ 3.1
Adjacent to Wangzichenglong School, Xiangshulin West 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 Adjacent to Wangzichenglong School, Xiangshulin West 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: Spicy Pot Chicken, Spicy猪腰 Stir-fry, Fushun Tofu Pudding.
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: 3.1
- Address: Adjacent to Wangzichenglong School, Xiangshulin West Road
- Popular dishes: Spicy Pot Chicken, Spicy猪腰 Stir-fry, Fushun Tofu Pudding, Zigong Fresh Pot Rabbit, Preserved Vegetable Braised Pork
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Dishes
Spicy Pot ChickenDry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Fushun Tofu PuddingA silky tofu pudding made from premium soybeans, seasoned with chili oil, Sichuan pepper, and garlic for a spicy and fragrant flavor—authentic Fushun specialty.
Zigong Fresh Pot RabbitZigong Fresh Pot Rabbit is a Sichuan dish featuring fresh rabbit meat, stewed with various seasonings like doubanjiang,花椒, and chili, along with辅料 such as potatoes and bean sprouts, cooked in a hot pot style for tender, flavorful meat.
Preserved Vegetable Braised PorkBac hao kou rou is a traditional dish made with pork belly and pickled mustard greens. The pork is boiled, sliced, and layered with the greens in a bowl, then steamed until tender and flavorful, before being inverted onto a plate for serving.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.
Braised Chicken with Fresh TaroA traditional Chinese dish featuring chicken and fresh taro braised together in a savory sauce, resulting in tender meat and soft, flavorful tubers.