You Wangzi Home-style Cooking (Taikoo Li Store)
Sichuan cuisine · ⭐ 3.6
No. 3, Dongkangshi Street, Unit 11
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. 3, Dongkangshi Street, Unit 11. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Braised Pork Intestines, Spicy Chicken with Chili Sauce, Twice-Cooked Pork.
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: 3.6
- Address: No. 3, Dongkangshi Street, Unit 11
- Popular dishes: Braised Pork Intestines, Spicy Chicken with Chili Sauce, Twice-Cooked Pork, Stewed Intestine and Blood Curd, Sichuan Boiled Beef
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Dishes
Braised Pork IntestinesStewed pork intestines is a dish made primarily from pig intestines, cleaned and simmered slowly in a seasoned broth with various spices, allowing the intestines to absorb the rich flavors. The finished product is soft yet chewy with a bright red color.
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Stewed Intestine and Blood CurdA spicy Sichuan dish made with pork intestines and duck blood, stir-fried or stewed with vegetables and spices for a rich, aromatic flavor.
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.
Sichuan-style Pickled Pepper Pork LiverSpicy pickled pepper pig liver is a dish featuring pig liver as the main ingredient and pickled chili peppers as the辅料. After being sliced and marinated, the pig liver is stir-fried with pickled chilies, resulting in a tender texture and mildly spicy flavor that stimulates the appetite.
Stir-fried Seasonal VegetablesStir-fried mixed vegetables is a Chinese home-style dish using fresh vegetables like bell peppers, carrots, celery, and cabbage. Cut vegetables into pieces, stir-fry quickly in hot oil with salt, garlic, and a touch of soy sauce until just cooked.
脑花豆腐脑花豆腐是一道以猪脑花和嫩豆腐为主要食材的菜肴，将猪脑花清洗处理后与豆腐一同炖煮或炒制，通常加入适量的调料提升风味。
Crispy Pork SoupA Chinese soup made with crispy fried pork slices and vegetables, known for its tender meat and savory broth.
Braised Pork ShredsShredded pork in sauce is a Chinese dish made with pork tenderloin, stir-fried with scallions, ginger, soy sauce, and sweet bean sauce until the meat is fully cooked and evenly coated.