Chuan Cooks' Home (Nan Nei Huan Branch)
Sichuan cuisine · ⭐ 4.2
No. 200, Nan Nei Huan Street, Yingpan Subdistrict, East Side, Building 2, Aerospace Communications Center
Dragon Mate tips
If you are traveling in China to visit Taiyuan, this restaurant is worth a stop for great food. This restaurant is located at No. 200, Nan Nei Huan Street, Yingpan Subdistrict, East Side, Building 2, Aerospace Communications Center. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan-Style Sausage, Dry-Fried Green Beans, Maoxuewang.
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: Taiyuan
- Category: Sichuan cuisine
- Rating: 4.2
- Address: No. 200, Nan Nei Huan Street, Yingpan Subdistrict, East Side, Building 2, Aerospace Communications Center
- Popular dishes: Sichuan-Style Sausage, Dry-Fried Green Beans, Maoxuewang, Sichuan Boiled Double Crisp, Grilled Fish
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Sichuan-Style SausageSichuan-style sausage is a cured meat product made primarily from pork, seasoned with chili peppers, Sichuan peppercorns, salt, sugar, and白酒 (Chinese liquor), then stuffed into casings and air-dried or smoked.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Sichuan Boiled Double CrispA Sichuan dish featuring pork stomach and duck intestine, quickly blanched and stir-fried with chili and Sichuan peppercorns for a spicy, numbing flavor.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
Stone Pot FishStone pot fish features fresh fish as the main ingredient, paired with various vegetables and seasonings. During cooking, fish pieces are marinated to absorb flavor, then placed into a preheated stone pot with broth and ingredients, slowly stewed until the fish meat is tender and juicy, with a rich and flavorful broth.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
Fresh Pepper Rabbit CubesA Sichuan dish made with fresh green peppers and diced rabbit meat, stir-fried with garlic, ginger, and fermented bean paste for a spicy and aromatic flavor.
Fresh Sichuan Peppercorn Chicken SlicesThin slices of tender chicken breast stir-fried quickly with fresh Sichuan peppercorns, garlic, and ginger. The chicken is juicy and tender, with a distinct numbing aroma from the fresh peppercorns.
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.