Futian Fusion Sichuan Cuisine
Sichuan cuisine · ⭐ 3.6
No. 138 Jinsheng Road, Building 1, 2nd Floor
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. 138 Jinsheng Road, Building 1, 2nd Floor. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Lingjiang Huoxiang Eel Strips, Red Pearl Amber Young Pigeon, Sichuan-style Dry-burned East China Sea Large Yellow Croaker.
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: 3.6
- Address: No. 138 Jinsheng Road, Building 1, 2nd Floor
- Popular dishes: Lingjiang Huoxiang Eel Strips, Red Pearl Amber Young Pigeon, Sichuan-style Dry-burned East China Sea Large Yellow Croaker, Orange Jellied Shrimp Salad, Daily Premium Herbal Soup
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Dishes
Lingjiang Huoxiang Eel StripsLingjiang Huoxiang Eel Strips is a dish made with eel and spices such as Huoxiang. It is mainly stir-fried to highlight the natural flavor of the ingredients and the unique taste of the spices.
Red Pearl Amber Young PigeonRed Pearl Amber Young Pigeon is a Chinese dish made with fresh young pigeons, specially marinated and roasted. The skin is crispy, the meat is tender, and it has an amber gloss.
Sichuan-style Dry-burned East China Sea Large Yellow CroakerSichuan-style dry-burned East China Sea large yellow croaker is a Sichuan dish made with East China Sea large yellow croaker, stir-fried with scallions, ginger, garlic, and doubanjiang. The fish is tender, with a rich sauce and a slightly spicy flavor.
Orange Jellied Shrimp SaladOrange Jellied Shrimp Salad is a cold dish made with fresh shrimp, orange juice, and vermicelli. The shrimp are blanched and mixed with orange juice, sugar, salt, and other seasonings, then combined with vermicelli for a refreshing and sweet-sour taste.
Daily Premium Herbal SoupDaily simmered soup made with various ingredients like pork bones, chicken, ribs, goji berries, red dates, lotus seeds, and coix seed. Wash ingredients, place in a clay pot, add water, and gently simmer for 3-4 hours to create a rich, nutritious broth.
Ecological Yangtze CatfishFreshwater catfish from the Yangtze River, prepared by steaming or braising to highlight its tender and savory flavor.
Spicy M3 Black Garlic Snowflake Beef RibsSpicy M3 Black Garlic Snowflake Beef Ribs is a dish made with M3-grade black garlic and snowflake beef ribs, stir-fried with chili and other seasonings. It has a fresh and slightly spicy flavor with tender meat.
Welcome Aromatic Lamb RibsGrilled lamb ribs marinated in aromatic spices, served with fresh vegetables for a flavorful experience.
Sauce-Braised Heilongtan Fish Head with State Banquet Fried Dough SticksThis dish features a sauce-braised Heilongtan fish head, cooked with soy sauce and sugar, served with crispy state banquet fried dough sticks. It has a delicious taste with rich sauce flavor.- Black Pepper Stuffed Taro with Iron PlateA dish featuring stuffed taro with seasoned meat, pan-fried on an iron plate. The taro is tender, and the black pepper adds a rich, savory flavor.
Intangible Cultural Heritage Red Oil ChickenIntangible Cultural Heritage Red Oil Chicken is a Sichuan dish made with chicken and spices such as chili and Sichuan pepper using traditional methods. It has a bright red color and a fresh, spicy flavor with a strong regional characteristic.
Fresh Crab Stuffed Eight Treasure TofuFresh crab stuffed eight treasure tofu is a Chinese dish made with soft tofu and fresh crab meat mixed with eight ingredients. The tofu has a crispy outer layer and a soft interior, with the crab meat adding a delicious flavor.