Man Chi Chuan Wei Xiao Guan
Sichuan cuisine · ⭐ 3.7
Northeast corner of the intersection of Rongxiang North Road and Rongdu Avenue Section 4
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 Northeast corner of the intersection of Rongxiang North Road and Rongdu Avenue Section 4. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken Salad, Tai'an Fish, Braised Three Fresh Ingredients.
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: 3.7
- Address: Northeast corner of the intersection of Rongxiang North Road and Rongdu Avenue Section 4
- Popular dishes: Spicy Chicken Salad, Tai'an Fish, Braised Three Fresh Ingredients, Hot Pot Chicken, Sweet Steamed Pork Rolls
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Dishes
Spicy Chicken SaladA cold dish made with boiled chicken and seasoned with spicy oil, garlic, and vinegar for a bold, refreshing flavor.
Tai'an FishTai'an Fish is a dish made with fresh fish as the main ingredient, combined with辅料 like bean sprouts and tofu skin. The fish is cut into pieces, pan-fried until slightly golden, then stir-fried with doubanjiang, ginger, and garlic before stewing in water and adding vegetables to absorb the flavors.
Braised Three Fresh IngredientsA classic Chinese home-style dish made with pork, shrimp, and vegetables, stir-fried and simmered to create a savory, well-blended flavor.
Hot Pot ChickenA spicy Sichuan dish made by stewing chicken with chili, Sichuan pepper, and fermented bean paste, delivering a rich, numbingly hot flavor.
Sweet Steamed Pork RollsSweet烧白 is a traditional dish made primarily from glutinous rice, red bean paste, and pork belly. The pork belly is boiled until just cooked, then sliced and layered with stir-fried red bean paste, before being steamed until tender and soft. Finally, sugar is sprinkled on the surface, creating an appealing red-and-white color pattern.
Boiled ShrimpSteamed shrimp is a dish primarily made with fresh shrimp, prepared simply by blanching in boiling water to preserve the natural flavor of the shrimp meat, which is then enjoyed with minimal seasoning. The shrimp meat is tender and refreshing.
Braised MudfishStewed mudfish is a dish featuring mudfish as the main ingredient. After cleaning, the mudfish is pan-fried until slightly yellow, then simmered with葱姜蒜, soy sauce, sugar, and cooking wine until fully flavored.
Braised Pork ElbowBraised pork knuckle is a dish made primarily from pork knuckles, simmered with soy sauce, sugar, cooking wine, scallions, ginger, and other seasonings after blanching. It has a glossy red color, tender meat, and rich flavor without being greasy.
Braised Pig Trotter with TaroA Sichuan dish featuring tender pig trotters and taro simmered in a savory sauce, resulting in rich, comforting flavors.
Green Pepper Eel Stir-fryA dish made by stir-frying fresh eel with green peppers, resulting in a tender and flavorful combination.
Fresh Chili RabbitA Sichuan dish made with tender rabbit meat stir-fried with fresh green and red chilies, delivering a spicy and aromatic flavor.
Sesame DumplingA traditional Chinese fried snack made from glutinous rice flour and sesame, with a sweet filling like red bean paste or peanut candy, deep-fried until golden and crispy.