Laoguandong Iron Pot Stew (Wanda No.9 Branch)
Northeastern Chinese cuisine · ⭐ 3.9
No. 399 Kehua North Road
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. 399 Kehua North Road. It is a Northeastern Chinese cuisine place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Northeast Goose, Mountain Fresh, Sichuan Boiled Fish Slices.
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: Northeastern Chinese cuisine
- Rating: 3.9
- Address: No. 399 Kehua North Road
- Popular dishes: Northeast Goose, Mountain Fresh, Sichuan Boiled Fish Slices, Fried Mushrooms, 细粉
China trip · China travel
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Dishes
Northeast GooseNortheast goose is a dish featuring a whole goose, typically using fatty goose meat. After blanching, it's stewed with scallions, ginger, star anise, cinnamon, and other spices until tender and flavorful. Some regions add soy sauce, sugar, and cooking wine for richer taste.
Mountain FreshA vegetarian dish featuring fresh wild mushrooms and seasonal vegetables stir-fried to preserve natural flavors.
Sichuan Boiled Fish SlicesSichuan boiled fish is a dish featuring fresh fish slices with vegetables like bean sprouts and cabbage, stir-fried with fried chili and Sichuan peppercorns, then simmered in broth. The dish has a bright red color, tender fish, and rich flavor.
Fried MushroomsFried mushrooms are a dish made primarily with fresh mushrooms. After washing and drying the mushrooms, they are marinated with seasonings such as salt and pepper for a while, then coated in batter or breadcrumbs. They are deep-fried in hot oil until golden and crispy, then removed and drained of excess oil.
细粉细粉 is a thin, noodle-like food made primarily from wheat or rice flour, formed by extrusion or pulling. It's made by kneading flour with water, rolling it thin, cutting into strips, then drying. Cook before serving with broth, sauce, or stir-frying.
Sour Cabbage Blood SausageSuancai Xuechang is a dish primarily made with pig blood and sour cabbage. Pig blood is stuffed into pork intestines, then boiled until cooked, and subsequently stewed together with sliced sour cabbage, allowing the blood sausage to absorb the tangy aroma of the cabbage while maintaining a tender texture.
Sweet and Sour PorkGuobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
Lobster TailLobster tails are made from fresh lobster meat, typically cleaned and deveined, then cooked by steaming, boiling, stir-frying, or grilling. Common preparations include garlic-steamed, spicy stir-fried, or blanched lobster tails with seasonings.