Xiaobenben Yu'er Chicken (Qingbai West 1st Road Store)
Hot pot · ⭐ 3.5
No. 76, Xiyi Road, Qingbaijiang District
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. 76, Xiyi Road, Qingbaijiang District. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Braised Chicken with Taro, Oil Dip, 火锅兔.
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: 3.5
- Address: No. 76, Xiyi Road, Qingbaijiang District
- Popular dishes: Braised Chicken with Taro, Oil Dip, 火锅兔, Bamboo Shoot and Taro Chicken, Lotus Root
China trip · China travel
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Dishes
Braised Chicken with TaroA Sichuan-style dish featuring tender chicken and soft taro, simmered in a spicy and fragrant sauce with chili and Sichuan peppercorns.
Oil DipSichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
火锅兔火锅兔是一道以兔肉为主要食材的菜肴，通常将兔肉切块后与多种调料和配菜一同放入火锅中煮熟。制作时常用豆瓣酱、花椒、辣椒、姜蒜等调味料炒香底料，再加入高汤或清水煮沸，最后放入兔肉及其他配料如豆芽、土豆片、宽粉等一同涮煮。
Bamboo Shoot and Taro ChickenA Sichuan-style dish made with chicken, bamboo shoots, and taro, simmered in a spicy sauce for rich, savory flavor.
Lotus RootLotus root is a nutritious vegetable that can be cooked into various delicious dishes. Common preparation methods include stir-frying, stewing, and cold mixing. For stir-frying, slice the lotus root and quickly cook it with minced garlic and ginger slices to maintain its crisp texture. Stewing involves slow-cooking the lotus root with pork ribs or meat so it fully absorbs the savory flavors. For cold mixing, slice the lotus root, add seasonings, and toss well for a refreshing and appetizing dish.
KonjacKonjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.