Zuiyi · Grilled Beef · Wagyu Hot Pot (Airport Branch)
自助餐 · ⭐ 4.0
No. 88, Section 4 Linggang Road, Xihanggang Subdistrict, Building 1, Annex 137 (behind Huatianjindi Food City)
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. 88, Section 4 Linggang Road, Xihanggang Subdistrict, Building 1, Annex 137 (behind Huatianjindi Food City). It is a 自助餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Thick-cut Beef Tongue, Wagyu M5 Ribeye, First-Class Foie Gras.
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: 自助餐
- Rating: 4.0
- Address: No. 88, Section 4 Linggang Road, Xihanggang Subdistrict, Building 1, Annex 137 (behind Huatianjindi Food City)
- Popular dishes: Thick-cut Beef Tongue, Wagyu M5 Ribeye, First-Class Foie Gras, Tender Roasted Beef, Small Steamed Buns
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Dishes
Thick-cut Beef TongueThick-cut beef tongue is a delicacy made from fresh beef tongue, carefully prepared and cooked. The tongue is sliced into thick pieces and cooked using specific techniques to achieve a crispy exterior and tender interior, resulting in a rich and flavorful texture.
Wagyu M5 RibeyePremium Wagyu M5 ribeye, known for its rich marbling and tender texture, grilled to perfection for a luxurious dining experience.
First-Class Foie GrasA premium foie gras made from high-quality duck or goose liver, gently poached and pan-seared for a rich, velvety texture, served with a special sauce or fruit garnish.
Tender Roasted BeefTender roast beef is made from fresh beef, marinated and then roasted in an oven or over charcoal. The beef is sliced or cut into pieces, and during marination, seasonings such as soy sauce, cooking wine, ginger slices, and garlic are added to make the meat more tender and flavorful.
Small Steamed BunsBaozi is a steamed flour-based food made by fermenting dough with yeast and then steaming it. To prepare, flour is mixed with water and yeast to form a dough, which is then fermented, divided into small portions, shaped into balls, and steamed until cooked. The finished product is small in size, soft in texture, and commonly eaten as a staple food or side dish.
Bone-in Beef Short RibsBone-in beef short ribs are made from premium beef short ribs, carefully marinated and then grilled. The exterior is golden and crispy, while the inside remains tender and juicy, preserving the original flavor of the beef.
Cross-Cut Pork BellyA Chinese dish featuring pork belly sliced crosswise and cooked by pan-frying or braising, resulting in tender, flavorful meat with a balanced savory taste.
Tomato Shrimp CupFresh shrimp filled into hollowed tomatoes and steamed, resulting in a tender, sweet-sour dish with rich flavor.
Snowflake PorkBloody pork refers to pork belly with alternating layers of fat and lean meat, named for its evenly distributed fat resembling snowflakes. Typically sliced or cubed, it is cooked by frying, stir-frying, stewing, or roasting to achieve a tender, juicy texture that is rich but not greasy.
Yi-style Pig's Trotter CubesA dish made with pig trotters marinated in a secret sauce and stir-fried to perfection, offering a chewy texture and rich flavor.