叁元老火锅(顺和街店)
Hot pot · ⭐ 4.8
No. 1 Shunhe Street, Annex No. 16
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. 1 Shunhe Street, Annex No. 16. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Farmhouse Sweet Potato Noodles, Braised Pork Intestines, Fresh Beef Tripe from the Slaughterhouse.
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: Hot pot
- Rating: 4.8
- Address: No. 1 Shunhe Street, Annex No. 16
- Popular dishes: Farmhouse Sweet Potato Noodles, Braised Pork Intestines, Fresh Beef Tripe from the Slaughterhouse, Premium Fresh Duck Intestines, Oil-Puffed Tripe
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Dishes
Farmhouse Sweet Potato NoodlesA rustic dish made with sweet potato noodles stir-fried with pork, green peppers, and scallions, offering a savory and satisfying flavor.
Braised Pork IntestinesA dish made by simmering cleaned pork intestines in a seasoned broth until tender and flavorful.
Fresh Beef Tripe from the SlaughterhouseFresh beef tripe from the slaughterhouse, made from fresh cow tripe that has been carefully processed to maintain its tender texture. Stir-fried with a specially prepared chili sauce and spices, allowing the tripe to fully absorb the aromatic flavors of the seasonings and presenting an enticing color.
Premium Fresh Duck IntestinesPremium fresh duck intestine is a dish featuring fresh duck intestines, quickly blanched or stir-fried to retain its crisp tenderness. Seasoned with garlic, chili, and scallions, or enhanced with broth or sauce for richer flavor.
Oil-Puffed TripeA Cantonese dish featuring beef tripe stir-fried in hot oil with garlic and ginger, resulting in a crisp and aromatic texture.
火龙果虾滑火龙果虾滑是一道以新鲜虾滑为主料，搭配火龙果制成的菜品。虾滑由虾仁剁碎后加入调味料搅拌上劲制成，火龙果去皮切块或榨汁后与虾滑混合，形成红白相间的视觉效果。制作时可将虾滑捏成丸子状，放入沸水中煮熟，或蒸制而成。
Freshly Sliced BeefFreshly sliced beef is a dish made with fresh beef, typically from tenderloin, shank, or flank. Sliced thin or in small pieces, it can be marinated and cooked by stir-frying, boiling, simmering, or grilling to retain its tender texture.
High Mountain Bamboo Shoots with King SliceA dish featuring fresh highland bamboo shoots, sliced and stir-fried or paired with meat for a crisp, delicate flavor.
Duck BloodDuck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
Spicy and Fragrant Red PotA spicy and fragrant Sichuan-style hot pot made with beef, offal, and a rich red broth seasoned with chili, Sichuan peppercorns, and fermented bean paste.