Yidu Burned Cuisine
Sichuan cuisine · ⭐ 3.5
No. 90 and No. 92 Yulong Street
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. 90 and No. 92 Yulong Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Pig Snout Salad, Salted Pork with Preserved Vegetables, Braised Pork with Dried Beans.
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: 3.5
- Address: No. 90 and No. 92 Yulong Street
- Popular dishes: Spicy Pig Snout Salad, Salted Pork with Preserved Vegetables, Braised Pork with Dried Beans, Steamed Pork with Rice Flour, Vegetable Assortment Platter
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Dishes
Spicy Pig Snout SaladA cold dish made from pig snout, seasoned with garlic, chili oil, vinegar, and soy sauce for a spicy and crunchy texture.
Salted Pork with Preserved Vegetables咸烧白 is a Chinese dish made with pork belly, marinated with fermented broad bean paste, soy sauce, and Sichuan peppercorns, then mixed with glutinous rice and steamed. Finally, it's pan-fried until golden for a soft, rich flavor.
Braised Pork with Dried BeansDry bean curd braised pork is a dish made with dried beans and pork belly. Soak the beans first, blanch the pork to remove odor, then simmer together with seasonings until tender.
Steamed Pork with Rice FlourStewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
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.
Carrot Stewed Pork RibsA classic Chinese home-style dish made with pork ribs and carrots, simmered until tender and flavorful.
Braised Pork Belly with Tofu SkinA classic Chinese dish featuring pork belly and tofu skin simmered in a savory sauce until tender.
Sliced Potatoes with Green PepperSpicy green pepper and potato shreds is a home-style dish primarily made with potatoes and green peppers. After peeling the potatoes, slice them into thin strips and soak in cold water to remove excess starch. Wash and slice the green peppers as well. Heat oil in a pan, quickly stir-fry the potato strips until just cooked through, then add the green pepper strips and continue stir-frying. Finally, season with salt and a small amount of vinegar, stir well, and serve.
Braised Pork Ribs with Fresh TaroA savory dish of pork ribs and fresh taro simmered in a rich sauce, tender and flavorful.
Braised Pork Trotter with SoybeansA Chinese dish made by braising pork trotters with soybeans, resulting in tender meat and rich bean flavor.