Jianyang Teng Xiao Miao Intestine Fish (Xianghe Garden Branch)
Hot pot · ⭐ 3.5
20 meters west of the intersection of Yangxi Street and Jianshe Middle Road
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 20 meters west of the intersection of Yangxi Street and Jianshe Middle Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold-Mixed Pig Trotter, Cold-mixed crucian carp, Braised Pig Intestines.
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: 3.5
- Address: 20 meters west of the intersection of Yangxi Street and Jianshe Middle Road
- Popular dishes: Cold-Mixed Pig Trotter, Cold-mixed crucian carp, Braised Pig Intestines, Glutinous Rice Cake, Frog Legs
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Dishes
Cold-Mixed Pig TrotterA cold dish made from boiled and sliced pig trotters, seasoned with garlic, cilantro, chili oil, soy sauce, and vinegar for a savory and refreshing taste.
Cold-mixed crucian carpCold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
Braised Pig IntestinesA Chinese dish made by slow-cooking pig intestines with spices and seasonings until tender and flavorful.
Glutinous Rice CakeGlutinous rice cake is a traditional Chinese snack made primarily from glutinous rice. First, the rice is soaked and steamed until cooked, then placed in a stone mortar and pounded until soft and elastic. Finally, it is removed, divided into small pieces, and ready to eat.
Frog LegsEel frog is a dish featuring bullfrog as the main ingredient, typically sliced after skinning and stir-fried with chili, Sichuan pepper, doubanjiang, garlic, ginger, and green onion for aroma, then stewed until flavorful. Some versions include bean sprouts or lettuce as accompaniments.
Snakehead FishBefore cooking, snakehead fish needs to be marinated with seasonings such as garlic, ginger, and chili peppers to infuse flavor. During cooking, adding doubanjiang (fermented broad bean paste) enhances the taste, and reducing the sauce makes the flavor more concentrated.
Crispy Pork MeatballsSour meat is a traditional dish primarily made with pork belly. To prepare it, pork belly is sliced thinly, marinated, and then deep-fried until golden and crispy. It can be served with seasonings, offering a crunchy texture and delicious meat flavor.
Sour Cabbage Red Flavor Hot Pot BaseA spicy and sour hot pot base made with fermented cabbage, chili, and Sichuan peppercorns, ideal for boiling various ingredients.
Sichuan Peppercorn BrothThe green Sichuan pepper broth is made with fresh green Sichuan peppers as the main seasoning, stir-fried with chili, ginger, garlic, doubanjiang, and other辅料. Main ingredients include green Sichuan peppers, beef tallow or vegetable oil, dried chilies, scallions, ginger slices, garlic cloves, doubanjiang, and spices. First, the辅料 are sautéed, then green Sichuan peppers and other seasonings are simmered to create the base for hot pot or boiling dishes.