Fish Flavor House Sichuan Restaurant (Donghong Road Store)
Sichuan cuisine · ⭐ 3.6
East side of the northeast gate at the Donghong Road traffic optimization point
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 East side of the northeast gate at the Donghong Road traffic optimization point. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry Pot Crispy Pork Skin, Heart and Tongue Salad, Sizzling Double Crisp.
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: 3.6
- Address: East side of the northeast gate at the Donghong Road traffic optimization point
- Popular dishes: Dry Pot Crispy Pork Skin, Heart and Tongue Salad, Sizzling Double Crisp, Stir-fried Pig Liver with Spicy Sauce, Braised Pork Intestines
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Dry Pot Crispy Pork SkinA Sichuan dish featuring crispy pork skin stir-fried with vegetables in a dry pot, delivering a spicy and savory flavor.
Heart and Tongue SaladA cold dish made from beef heart and tongue, sliced and tossed with garlic, cilantro, chili oil, soy sauce, and vinegar for a spicy and refreshing flavor.
Sizzling Double CrispSpicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
Stir-fried Pig Liver with Spicy SauceA spicy stir-fry dish made with pig liver and vegetables, known for its quick cooking method and bold flavors.
Braised Pork IntestinesBraised pork intestines is a traditional dish with pork intestines as the main ingredient. First, clean the intestines thoroughly, cut them into segments, and place them in a pot. Add seasonings such as soy sauce, sugar, and cooking wine, then slowly simmer to allow the intestines to fully absorb the broth, resulting in a glossy red appearance.
Garlic Shoots with Shredded PorkGarlic stalk stir-fried with pork strips is a Chinese home-style dish. Pork tenderloin and garlic stalks are the main ingredients. The pork is marinated, stir-fried with garlic stalks, then seasoned.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Sour Spicy TofuA Sichuan-style cold dish made with soft tofu and seasoned with chili, vinegar, and garlic for a tangy and spicy flavor.
Shredded Pork with Leek GreensScallion pork stir-fry is a Chinese dish made primarily with pork tenderloin and scallions. The pork is sliced into thin strips and marinated with seasonings, while the scallions are washed and cut into segments. Heat oil in a wok, add the pork strips to cook until just done, then quickly stir-fry with the scallions. Season to taste and serve.
Chicken and Tofu in SoupA Sichuan dish featuring diced chicken and soft tofu simmered in broth, known for its tender texture and savory flavor.
Spicy FishSpicy fish dish made with fresh fish, bean sprouts, wood ear mushrooms, and greens. Fish slices are blanched or pan-fried, then stir-fried with chili, Sichuan pepper, and doubanjiang before stewing.