Bao Sheng Qiujiao Beef (Pengzhen Yodian North Road Branch)
Hot pot · ⭐ 3.9
No. 22 Youdian North Road, Pengzhen (60 meters north of Pengzhen Post Office)
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. 22 Youdian North Road, Pengzhen (60 meters north of Pengzhen Post Office). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Tender Beef, Beef Tripe, Beef Intestines.
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: Hot pot
- Rating: 3.9
- Address: No. 22 Youdian North Road, Pengzhen (60 meters north of Pengzhen Post Office)
- Popular dishes: Tender Beef, Beef Tripe, Beef Intestines, Beef Bone Soup Pot, Bowl-style Beef Liver
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Dishes
Tender BeefTender beef is a dish made primarily with fresh beef, carefully marinated and then quickly stir-fried or lightly seared. The beef is tender and smooth in texture, paired with适量 vegetables and seasonings to bring out the authentic, rich meat flavor.
Beef TripeBeef omasum refers to the rumen part of cattle, cleaned and simmered in water or broth until tender, with spices like scallions, ginger, and star anise, or paired with chili and doubanjiang.
Beef IntestinesBeef small intestine, using fresh beef small intestine as the main ingredient, carefully cleaned and processed, then marinated with specially prepared spices. During cooking, high-heat stir-frying is used to ensure the beef small intestine remains tender and juicy with a smooth texture. Finally, appropriate seasonings are added to enhance the overall flavor, presenting a unique and aromatic taste.
Beef Bone Soup PotA hearty beef soup pot made with fresh beef and bone broth, simmered slowly for rich flavor and tenderness.
Bowl-style Beef LiverA dish made with beef liver stir-fried in a bowl, seasoned with soy sauce and aromatics for a savory flavor.
Secret-Recipe Dry Chili SauceA spicy dry chili sauce made from a blend of chili, Sichuan pepper, sesame, and peanuts, commonly used as a dipping sauce for hot pot or cold dishes in Sichuan cuisine.
Vegetable Assortment PlatterVegetable platter made from a variety of seasonal vegetables, commonly including carrots, cucumbers, wood ear mushrooms, bean sprouts, seaweed, and lettuce. After blanching or dressing with a cold sauce, the vegetables are neatly arranged on a plate, preserving their natural colors and crisp texture.
Crispy Lotus WhiteA refreshing dish made from tender lotus white (Chinese cabbage heart), blanched and chilled for crispness, then tossed with garlic, chili, and seasonings.