BIGCAN Big Can Fiery Dishes · Culinary Style
Sichuan cuisine · ⭐ 4.8
No. 2, Zhixin Road, Annex No. 4
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. 2, Zhixin Road, Annex No. 4. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Rabbit, Young Ginger Stir-Fried Frog, Pan-fried Beef.
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. 2, Zhixin Road, Annex No. 4
- Popular dishes: Young Ginger Rabbit, Young Ginger Stir-Fried Frog, Pan-fried Beef, Crispy Eel in Hot Sauce, Spicy猪腰 Stir-fry
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Dishes
Young Ginger RabbitZi Jiang Rabbit is a dish made primarily with rabbit meat and young ginger. The rabbit meat is cut into pieces and stir-fried with slices of young ginger, then seasoned with appropriate spices.
Young Ginger Stir-Fried FrogStir-fried田鸡 with young ginger is a dish featuring frog meat and fresh young ginger. The frog is cut into pieces and stir-fried with ginger slices, seasoned to blend flavors. It's typically cooked with hot oil to sauté the ginger first, then combined with the frog to preserve its tender texture.
Pan-fried BeefA dish of tender beef quickly pan-fried with onions, garlic, and chili, known for its savory flavor and quick preparation.
Crispy Eel in Hot SauceA spicy Sichuan dish featuring crispy eel stir-fried with chili and aromatic ingredients, delivering a crunchy texture and bold flavor.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Spicy Beef Tripe Stir-FrySpicy tripe is a dish made by quickly stir-frying pig or beef tripe with chili, garlic, ginger, and scallions. The tripe is sliced after processing and stir-fried with chili pieces and seasonings to retain its crisp and tender texture.
Raw Pepper Dipping SauceRaw Pepper Dipping Sauce is a condiment made primarily with fresh peppers, combined with garlic, soy sauce, and vinegar. It has a fresh and spicy flavor, suitable for pairing with various cold dishes or snacks.
Pan-Fried Pork BellyPan-Fried Pork Belly is a Chinese dish made with pork belly as the main ingredient, pan-fried until crispy on the outside and tender inside.
Pan-fried Pork IntestinesA Chinese dish made by pan-frying cleaned pork intestines with aromatics until crispy outside and tender inside.
Home-style Sour Cabbage and Doubanjiang SoupA hearty soup made with homemade sour cabbage and doubanjiang, seasoned with pork or tofu for a tangy, spicy flavor.- Sichuan Hand-Torn Rabbit MeatA signature dish from Zigong, Sichuan, made by marinating rabbit meat in special spices, slow-cooking until tender, then hand-tearing for a spicy and flavorful bite.
Scallion Crucian CarpCongcong crucian carp is a dish made with crucian carp and scallions. The fish is cleaned, pan-fried until slightly golden, then simmered with scallion segments and ginger slices until the flesh is tender and the broth thickens.
Dipping Sauce PlatterA platter of various dipping sauces, typically featuring garlic, chili oil, Sichuan pepper, soy sauce, vinegar, and herbs, served with fresh vegetables or tofu skin for a flavorful and spicy experience.
Fresh Chili Crucian Carp EggFresh chili crucian carp egg is made with fresh crucian carp and eggs, stir-fried with fresh chilies for a spicy yet balanced 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.