Chen Po Po's Treasure Cuisine (Longhu North Road Store)
Sichuan cuisine · ⭐ 3.9
No. 7, Longhua North Road, Annex No. 16
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. 7, Longhua North Road, Annex No. 16. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kung Pao Chicken, Stupid Kid's Kidney, Signature Sauce-Seasoned Pork Shreds.
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: 3.9
- Address: No. 7, Longhua North Road, Annex No. 16
- Popular dishes: Kung Pao Chicken, Stupid Kid's Kidney, Signature Sauce-Seasoned Pork Shreds, Squirrel Fish, Tomato and Meatball Soup
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Dishes
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Stupid Kid's KidneyA spicy stir-fry dish made with pork kidneys and vegetables, known for its bold flavor and casual appeal.
Signature Sauce-Seasoned Pork ShredsA classic Chinese dish featuring tender pork shreds stir-fried with vegetables in a savory special sauce.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
Tomato and Meatball SoupA comforting soup made with fresh tomatoes and meatballs, simmered in broth for a rich, savory flavor.
Preserved Radish and Pork Belly Stir-fryA classic Sichuan dish featuring stir-fried pork belly with preserved radish, seasoned with fermented bean paste and spices.
Ho Xiang Wuyu SliceA dish made with tender slices of black fish stir-fried with perilla, ginger, and seasonings, offering a fresh and savory taste.
Pressure Cooker Steamed PorkA Chinese home-style dish made by steaming pork in a pressure cooker, resulting in tender and flavorful meat.
Mini Fish-Flavored Eggplant PattiesMini fish-flavored eggplant patties are made by frying thin slices of eggplant coated in batter, then served with a tangy sweet and sour sauce made from vinegar, sugar, soy sauce, garlic, ginger, scallion, and chili.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.