Tao De Sandpot (Jinhua Wanda Store)
Sichuan cuisine · ⭐ 4.8
No. 33, Sanguantang Street, Annex No. 7
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. 33, Sanguantang Street, Annex No. 7. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Beef and Potato Stew, Handmade Mushroom Dumplings, Sour Cabbage Fish Slices in Clay Pot.
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: 4.8
- Address: No. 33, Sanguantang Street, Annex No. 7
- Popular dishes: Beef and Potato Stew, Handmade Mushroom Dumplings, Sour Cabbage Fish Slices in Clay Pot, Steamed Pork Ribs with Rice Flour, Garlic Shrimp
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Dishes
Beef and Potato StewBeef and potato stew is a dish made primarily with beef and potatoes. The beef is cut into pieces and simmered together with the potatoes, typically seasoned with condiments such as soy sauce, salt, and sugar to make the meat tender and the potatoes flavorful.
Handmade Mushroom DumplingsMade with fresh mushrooms and vegetables, these dumplings are steamed to perfection for a savory, aromatic bite.
Sour Cabbage Fish Slices in Clay PotA spicy and sour dish featuring tender fish slices cooked with fermented cabbage in a clay pot, typical of Sichuan cuisine.
Steamed Pork Ribs with Rice FlourA traditional Chinese dish made by steaming pork ribs coated in rice flour, resulting in tender meat and fragrant rice flavor.
Garlic ShrimpGarlic shrimp is a dish made primarily with fresh shrimp, stir-fried with garlic. The shrimp is tender and succulent, with rich garlic aroma and a well-rounded flavor. To prepare, first clean the shrimp thoroughly, then quickly stir-fry it with garlic to preserve its tender texture while allowing the garlic fragrance to fully penetrate.
Sour Cabbage Fish SlicesA Sichuan dish featuring tender fish slices and sour cabbage, with a tangy and spicy flavor.
Wild Mushroom Dry Pot ChickenWild mushroom dry pot chicken is a dish featuring chicken and various wild mushrooms. Chicken pieces are stir-fried with dried chilies, ginger, garlic, then simmered with cleaned wild mushrooms like chanterelles and matsutake until flavorful, finally thickened into a rich sauce. Cooking emphasizes precise heat control for tender chicken and smooth mushrooms.
Green Pea and Intestine Stir-fryGreen pea and pork intestine dish made by stir-frying or stewing cleaned intestines with green peas and seasonings.
Flavorful Mixed SaladA refreshing cold dish made by mixing fresh vegetables like cucumber, carrot, and wood ear fungus with garlic, vinegar, soy sauce, and chili oil.
Crucian Carp DumplingsCrucian carp dumplings are made with fresh crucian carp meat, seasoned and wrapped in dough, then boiled. They offer a delicate, savory flavor and are a traditional dish in southern China.
Braised Pig Trotters in Brown SauceHuangfen Pig Trotters is a dish made primarily with pig trotters, blanched and then stewed with scallions, ginger, garlic, and other seasonings. Soy sauce, cooking wine, and rock sugar are added for flavor, then slowly braised until the trotters are tender and fully flavored.