Xianghe Braised Rabbit (Old Pengzhen Branch)
Sichuan cuisine · ⭐ 3.9
No. 122, Group 1, Yanheba Village, Xin Daqiao
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. 122, Group 1, Yanheba Village, Xin Daqiao. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Rabbit Meat, Rabbit Brain, Braised Rabbit.
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: 3.9
- Address: No. 122, Group 1, Yanheba Village, Xin Daqiao
- Popular dishes: Rabbit Meat, Rabbit Brain, Braised Rabbit, Snakehead Fish, Tender Offal Dish
China trip · China travel
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Dishes
Rabbit MeatRabbit meat is a dish made from rabbit legs or chunks, marinated and stir-fried or stewed, known for its tender and elastic texture.
Rabbit BrainA Sichuan dish made from rabbit brain, seasoned with spicy and numbing spices like chili and Sichuan pepper.
Braised RabbitA traditional Chinese dish made by braising rabbit meat in soy sauce, sugar, and seasonings until tender and flavorful.
Snakehead FishBefore cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
Tender Offal DishA Sichuan dish made with pork stomach and intestines, slow-cooked until tender and flavorful.
Tengjiao Triangle Peak FishA Sichuan dish featuring fresh triangle peak fish steamed with Sichuan pepper and seasonings, offering a fragrant numbing flavor.
Yellow CroakerYellow catfish is a dish made primarily from yellow catfish. The fish is cleaned, pan-fried until golden on both sides, then stewed or braised with chili, ginger, garlic, and other seasonings to infuse flavor into the flesh.