Rongjiang Paper-wrapped Fish (Jiafeng Qicai Life Square Branch)
Sichuan cuisine · ⭐ 4.4
No. 227, Yinrun North 2nd Road, Unit 1, Qicai Life Workshop, Basement Floor, Room 125
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. 227, Yinrun North 2nd Road, Unit 1, Qicai Life Workshop, Basement Floor, Room 125. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Earth Taro Root Dish, Tripe, Crab Stick.
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: 4.4
- Address: No. 227, Yinrun North 2nd Road, Unit 1, Qicai Life Workshop, Basement Floor, Room 125
- Popular dishes: Earth Taro Root Dish, Tripe, Crab Stick, Spicy and Sour Fish Skin, Clam fish
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Dishes
Earth Taro Root DishA dish made from fresh taro root, stir-fried with chili and garlic, offering a crisp and chewy texture.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Crab StickCrab sticks, made primarily from crab meat, are named for their slender, willow-like appearance. To prepare, thaw the crab sticks and tear them into细条, then mix with适量 vegetables or seasonings. Lightly stir-fry or steam to preserve the tender texture of the crab meat.
Spicy and Sour Fish SkinSour and spicy fish skin is a dish made primarily from fish skin, sliced or shredded and mixed with chili, vinegar, garlic, ginger, and other seasonings. The fish skin is usually blanched or boiled first, then seasoned and mixed to absorb the sour and spicy flavors.
Clam fishA dish made with fresh clam fish, steamed or braised with ginger, scallions, and garlic, resulting in tender meat and a savory flavor.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
Spicy Duck HeadsSpicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.