大妙火锅·非物质文化遗产(外双楠店)
Hot pot · ⭐ 4.4
No. 77 Taipingyuan Dongsan Street, Section 2, Wuyang Avenue, Cujin Subdistrict (near Dayue City)
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 No. 77 Taipingyuan Dongsan Street, Section 2, Wuyang Avenue, Cujin Subdistrict (near Dayue City). It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Traditional Double-Boiled Hot Pot, Fried Pork with Crispy Texture, Hand-Chopped Cilantro Meatballs.
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: 4.4
- Address: No. 77 Taipingyuan Dongsan Street, Section 2, Wuyang Avenue, Cujin Subdistrict (near Dayue City)
- Popular dishes: Traditional Double-Boiled Hot Pot, Fried Pork with Crispy Texture, Hand-Chopped Cilantro Meatballs, 本味牛肉, Premium Tripe
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Dishes
Traditional Double-Boiled Hot PotA traditional yin-yang hot pot is a divided火锅 with one side featuring a clear broth and the other a spicy麻 broth. Main ingredients include beef, lamb, tripe, duck blood, tofu, and vegetables. The clear broth is typically made by simmering chicken bones and pork bones, while the spicy麻 broth includes spices such as Sichuan peppercorns, chili peppers, and doubanjiang (fermented broad bean paste). Ingredients are cooked by dipping them into either broth.
Fried Pork with Crispy TextureFarm-style crispy pork is a dish made primarily with pork. Pork belly is cut into pieces, marinated, coated in starch or flour, then deep-fried until golden and crispy. A touch of scallion, ginger, and garlic is added during cooking to enhance flavor.
Hand-Chopped Cilantro MeatballsA traditional Chinese home-style dish made by hand-chopping pork and cilantro into meatballs, then frying or boiling them for a fresh, savory flavor.
本味牛肉本味牛肉是一道以新鲜牛肉为主要食材的菜肴，通常选用牛腱或牛腩部位，经过焯水处理后，加入清水、葱段、姜片和料酒等调料，慢火炖煮至牛肉软烂。成品保留牛肉本身的鲜香，不添加过多调味料，突出食材原味。
Premium TripePremium beef tripe is a dish made primarily from beef tripe, quickly blanched or boiled to maintain its crisp and tender texture, typically served with garlic slices, cilantro, and chili oil.
Australian S-Grade Wagyu BeefAustralian S-grade wagyu beef is made from high-quality Australian beef, with delicate texture and even fat distribution, offering a tender and juicy taste. It is cooked by pan-frying or grilling to retain its original flavor.
Freshly Sliced Wagyu OxtailFreshly sliced beef short loin from the back of the cow, hand-cut and ready for hot pot or stir-fry. Tender with clear muscle fibers, preserving the natural flavor of beef.
Freshly Killed Triangle PeakFreshly killed triangle peak uses fresh pork shoulder, marinated and pan-seared to perfection, offering a juicy and flavorful experience.
Premium Goose IntestinePremium goose intestine made from fresh intestines, stir-fried with garlic, chili, and Sichuan peppercorns for a spicy and crunchy texture.
Brown Sugar FlatbreadRed sugar flatbread is a traditional pastry made primarily from flour and brown sugar. The process involves fermenting the flour, wrapping it around a brown sugar filling, and then pan-frying until golden and crispy. The finished product has a fragrant, crispy crust and a sweet, moist interior, making it widely beloved.
Brain tissueBrains are the brain tissue of animals, typically pork brains. The preparation methods are mostly stewing or grilling, combined with spices and seasonings to make the texture tender and the aroma rich.