Flavor Bistro
Sichuan cuisine · ⭐ 4.0
No. 30, Fangcao Street, Fangcao Subdistrict (adjacent to Ruisheng Tea House)
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. 30, Fangcao Street, Fangcao Subdistrict (adjacent to Ruisheng Tea House). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-mixed Houttuynia herb, Chinese Yam and Wood Ear Mushroom, Sichuan North Cold Jelly Noodles.
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: 4.0
- Address: No. 30, Fangcao Street, Fangcao Subdistrict (adjacent to Ruisheng Tea House)
- Popular dishes: Cold-mixed Houttuynia herb, Chinese Yam and Wood Ear Mushroom, Sichuan North Cold Jelly Noodles, Squirrel Fish, Boiling Fish
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Dishes
Cold-mixed Houttuynia herbCold-mixed Houttuynia cordata is a dish primarily made with Houttuynia cordata, seasoned with garlic, chili oil, vinegar, and soy sauce, simply mixed and ready to serve. It has a refreshing taste and is ideal for summer consumption.
Chinese Yam and Wood Ear MushroomStir-fried yam and black fungus is a dish made primarily from yam and black木耳. Peel and slice the yam, soak and clean the black fungus, then stir-fry or blanch together with light seasonings like salt and soy sauce to preserve natural flavors.
Sichuan North Cold Jelly NoodlesChuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
Boiling FishA dish featuring fresh fish with vegetables like mung beans and cabbage, topped with hot oil infused with chili and Sichuan pepper to quickly cook the fish slices and infuse flavor.
Sauce-dipped RabbitA spicy Sichuan dish made with rabbit meat marinated in a flavorful sauce of chili, Sichuan pepper, garlic, and ginger.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Garlic Pork RibsGarlic pork ribs is a dish made with pork ribs as the main ingredient, marinated with minced garlic, soy sauce, cooking wine, sugar, and other seasonings, then cooked by pan-frying, deep-frying, or grilling. The primary ingredients are pork ribs and garlic, and the preparation emphasizes the fusion of garlic aroma and meat flavor.
Fresh Chili Beef TripeFresh pepper beef tripe is a dish made by stir-frying pig's tripe with fresh chili, garlic slices, and ginger. The tripe is cleaned, sliced, and quickly stir-fried with fresh peppers to retain its crisp and tender texture.
Fresh Flower Pepper ChickenA dish made with black chicken and fresh flower pepper, offering a fragrant and numbing flavor.
Chicken with Pickled Mustard GreensA classic Sichuan dish featuring tender chicken cubes stir-fried with pickled mustard greens, offering a savory and slightly tangy flavor.