粼珑荟•珍馐鱼鲜火锅中餐
鱼鲜 · ⭐ 4.8
6th Floor, Hall A, China Merchants Garden City Damofang, North Section of Tianfu Avenue, Shiyang Subdistrict
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 6th Floor, Hall A, China Merchants Garden City Damofang, North Section of Tianfu Avenue, Shiyang Subdistrict. It is a 鱼鲜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Salmon Tartare, Da Hong Pao, Small Leopard Fish.
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: 鱼鲜
- Rating: 4.8
- Address: 6th Floor, Hall A, China Merchants Garden City Damofang, North Section of Tianfu Avenue, Shiyang Subdistrict
- Popular dishes: Salmon Tartare, Da Hong Pao, Small Leopard Fish, Dry-braised Grouper, Signature Spicy Red Pot
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Dishes
Salmon TartareSalmon tartare is a cold appetizer dish primarily made with raw salmon. Fresh salmon is diced and mixed with ingredients such as onion, avocado, and cucumber. It is seasoned with olive oil, lemon juice, salt, and black pepper, then thoroughly combined and served on a plate.
Da Hong PaoDa Hong Pao is a dish featuring tea as the main ingredient, typically paired with chicken, pork, or seafood. It's prepared by marinating and stir-frying or stewing, allowing the tea to infuse the dish with its distinctive aroma.
Small Leopard FishA Sichuan-style dish made with fresh small fish stir-fried with chili, ginger, and garlic, delivering a spicy and savory flavor.
Dry-braised GrouperDry-burned grouper is a Chinese dish featuring grouper as the main ingredient. The fish is cleaned, pan-fried until golden on both sides, then stir-fried with scallions, ginger, garlic, and doubanjiang. It's simmered in broth or water and reduced to a thick sauce, infusing the fish with flavor and a slight char.
Signature Spicy Red PotSignature spicy red broth is made with beef tallow, chili, and Sichuan peppercorns, along with various spices. Main ingredients include beef, tripe, duck blood, bean sprouts, and more, all cooked in the red broth.
Stir-fried Stone BassA dish featuring fresh stone bass stir-fried with aromatics like ginger, garlic, and chili, resulting in a flavorful and tender fish dish.
White-bearded Yellow CatfishA Sichuan dish made with yellow catfish, seasoned with chili and Sichuan peppercorns for a spicy and numbing flavor.
Bighead CarpFathead fish is a dish primarily made with bighead carp, using the head part. After cleaning and cutting, it's pan-fried until slightly golden, then simmered with scallions, ginger, garlic, and doubanjiang. It can be cooked with tofu or cabbage for richer flavor.- Asparagus and Lily Bulb Stir-fryA refreshing Chinese vegetarian dish made with fresh asparagus and lily bulbs, quickly stir-fried to retain crispness and natural flavor.
Garlic Cucumber SaladGarlic cucumber is a cold dish made primarily from cucumbers and garlic. After washing, the cucumbers are sliced or cut into strips, then mixed with minced garlic, salt, vinegar, and sesame oil. The preparation is simple and does not require heating.
Ya Fish SoupA traditional Sichuan soup made with fresh Ya fish, ginger, and scallions, simmered slowly to bring out a delicate, savory flavor.
Huo Xiang Sour Beans River CarpA Sichuan dish featuring river carp cooked with sour beans and ho xiang, offering a spicy and tangy flavor profile.- Black Vinegar CodFresh cod is gently poached and served with a tangy black vinegar sauce made from honey, garlic, and ginger for a rich, savory flavor.