Xiao Chu Niang Pottery Casserole & Home-style Vegetables (Kangjiayann Road 2nd Section, Vanke Fifth City Branch)
特色菜 · ⭐ 4.5
Nos. 79 and 81, Section 2, Kangjiayan Road, Jiujiang Subdistrict, Shuangliu District
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 Nos. 79 and 81, Section 2, Kangjiayan Road, Jiujiang Subdistrict, Shuangliu District. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Sichuan Boiled Pork, Spicy Chili Oil Maoxuewang, Fried String Beans.
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: 特色菜
- Rating: 4.5
- Address: Nos. 79 and 81, Section 2, Kangjiayan Road, Jiujiang Subdistrict, Shuangliu District
- Popular dishes: Sichuan Boiled Pork, Spicy Chili Oil Maoxuewang, Fried String Beans, Stewed Oil渣 with Green Beans in Clay Pot, Braised Pork and Vermicelli in Clay Pot
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Dishes
Sichuan Boiled PorkA classic Sichuan dish featuring tender pork slices cooked in a spicy broth with vegetables and seasoned with chili and Sichuan peppercorns, finished with hot oil for aroma.
Spicy Chili Oil MaoxuewangDan Dan Spicy Blood Duck Soup is a Sichuan dish made with duck blood, beef tripe, bean sprouts, and luncheon meat. After cooking the ingredients, they are added to a special spicy and numbing broth, then topped with hot oil to enhance aroma, followed by chili powder and Sichuan pepper powder.
Fried String BeansA Chinese home-style dish made by frying fresh string beans until crispy, often seasoned with garlic or chili for a savory flavor.
Stewed Oil渣 with Green Beans in Clay PotA classic Chinese home-style dish made by stewing oil渣 and fresh green beans in a clay pot, resulting in crispy oil渣 and tender beans.
Braised Pork and Vermicelli in Clay PotA classic Chinese home-style dish made with minced pork, vermicelli noodles, and aromatic seasonings, slow-cooked in a clay pot for rich flavor.
Clay Pot Braised IntestinesPork intestines are cleaned, blanched, then simmered slowly in a clay pot with ginger slices, scallions, star anise, and other spices until tender and flavorful.
砂锅番茄丸子砂锅番茄丸子是一道以新鲜番茄和肉馅为主要食材的菜肴。将番茄切块放入砂锅中煮至软烂，再加入调好味的肉丸（通常为猪肉或牛肉馅）煮熟，使汤汁浓郁，肉丸鲜嫩。
Braised Pig Trotter in Clay PotA dish featuring pork trotters slowly simmered in a clay pot until tender, seasoned with ginger and scallions for rich, savory flavor.
Braised Pork BellyBraised pork belly is a classic Chinese dish made with pork belly as the main ingredient. After stir-frying and slow simmering, the meat becomes tender and juicy. During cooking, ingredients such as caramelized sugar and soy sauce are commonly added to give the dish a rich red color and deep flavor.
Cured Pork with Dry RiceCured pork with dry rice is a Chinese dish made with cured pork and dry rice. Cured pork has a salty and fragrant flavor, while dry rice is usually cooked rice. The preparation method is simple, involving stir-frying or steaming the cured pork slices with rice.
Sour Radish Chicken Offal Stir-fryA spicy stir-fry dish made with chicken offal and sour radish, popular in Sichuan cuisine for its tangy and numbing flavor.