Qinglin Restaurant (Ximianqiao Hengjie Branch)
其他美食 · ⭐ 3.6
No. 19, Ximianqiao Heng Street, Annex No. 3
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. 19, Ximianqiao Heng Street, Annex No. 3. It is a 其他美食 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Cold-Mixed Houttuynia Herb, Salted Pork with Preserved Vegetables, Kung Pao Pork Cubes.
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: 其他美食
- Rating: 3.6
- Address: No. 19, Ximianqiao Heng Street, Annex No. 3
- Popular dishes: Cold-Mixed Houttuynia Herb, Salted Pork with Preserved Vegetables, Kung Pao Pork Cubes, Sichuan Boiled Beef, Braised Pork Knuckle in Clay Pot
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Dishes
Cold-Mixed Houttuynia HerbA refreshing dish made by mixing Houttuynia herb with garlic, chili oil, vinegar, and soy sauce, known for its crisp texture and unique flavor.
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.
Kung Pao Pork CubesKung Pao Pork is a Chinese dish featuring diced pork, typically from tenderloin, stir-fried with peanuts, dried chilies, and aromatics like green onions, ginger, and garlic. The pork is marinated, stir-fried, then tossed in a sauce made of soy sauce, vinegar, sugar, rice wine, and starch, finally mixed with fried peanuts.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Braised Pork Knuckle in Clay PotBraised pork knuckles is a dish featuring pork knuckles as the main ingredient, simmered slowly in a clay pot with seasonings after blanching. Commonly added spices include ginger slices, scallions, and star anise to make the meat tender and flavorful with rich broth.
Clay Pot ChickenStewed chicken in a clay pot, made with chicken as the main ingredient and seasoned with ginger, scallions, garlic, and slow-cooked in a clay pot until tender and flavorful.
Pork Trotter SoupPig trotter soup is made primarily from pig trotters and simmered to perfection. The broth is creamy white, the trotters are tender and rich in collagen, making it a nutritious dish.
Leek and Tofu Skin Stir-fryA classic Chinese dish made by stir-frying fresh leeks with sliced dried tofu, seasoned simply with salt and soy sauce for a savory, aromatic flavor.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.
Fresh Pot ChickenA hearty dish made with fresh chicken and vegetables, simmered in a flavorful sauce. Tender meat and rich broth make it a favorite comfort food.