Ba Er Dai · Jianghu Cuisine · Intestine and Taro Chicken
Sichuan cuisine · ⭐ 4.3
Meihua Road, Building 25, Shangmeilin Xincun, No. 102, 1st Floor (alley opposite "Yi Xin Yi Wei" at South Gate of Shangmeilin Xincun)
Dragon Mate tips
If you are traveling in China to visit Shenzhen, this restaurant is worth a stop for great food. This restaurant is located at Meihua Road, Building 25, Shangmeilin Xincun, No. 102, 1st Floor (alley opposite "Yi Xin Yi Wei" at South Gate of Shangmeilin Xincun). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan Pea Shoots, Small Egg Fried Rice, Spicy Chicken of the Jianghu.
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: Shenzhen
- Category: Sichuan cuisine
- Rating: 4.3
- Address: Meihua Road, Building 25, Shangmeilin Xincun, No. 102, 1st Floor (alley opposite "Yi Xin Yi Wei" at South Gate of Shangmeilin Xincun)
- Popular dishes: Sichuan Pea Shoots, Small Egg Fried Rice, Spicy Chicken of the Jianghu, Old Chengdu Hui Xiang Carp, Stir-fried Liver and Kidney
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Dishes
Sichuan Pea ShootsA Sichuan dish made by stir-frying fresh pea shoots with garlic and chili, offering a crisp texture and a balanced savory-spicy flavor.
Small Egg Fried RiceA simple and flavorful dish made with rice, eggs, and common vegetables, stir-fried to perfection.
Spicy Chicken of the JianghuHot and Spicy Chicken is a dish made primarily with chicken, seasoned with various spices and chili peppers. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings, resulting in a bright red color, tender texture, and rich, spicy-savory flavor.
Old Chengdu Hui Xiang CarpFresh crucian carp marinated with Huoxiang, ginger, garlic, and other seasonings, then steamed and topped with a special sauce. The fish is tender, fragrant with Huoxiang, fresh and not greasy.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Fatty Intestine with Taro and ChickenFatty intestine and taro chicken is a dish made with pork intestines, chicken, and taro. After cleaning and boiling the intestines, they are stewed together with diced chicken, then taro is added and cooked until tender.
Sichuan Double Pepper and Young Ginger Beef StripsA Sichuan dish featuring tender beef strips stir-fried with green and red peppers and young ginger, delivering a spicy and aromatic flavor.
Chongqing Spicy Pepper King RabbitFresh rabbit meat is stir-fried with dried chili peppers, Sichuan peppercorns, garlic, and ginger to create a bold, spicy dish. The dish features a bright red color, intense heat balanced by aromatic spice, tender rabbit meat, and a rich, complex flavor.
Chongqing Fresh Chili Chicken FeetFresh chili and chicken feet are marinated and slowly stewed in a secret sauce, resulting in tender, spicy, and flavorful dish.- Garlic Sichuan PorkA classic Sichuan dish made by stir-frying pork belly with garlic, doubanjiang, and green peppers for a rich, aromatic flavor.
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.
Spicy and Fragrant Pig Intestine StewA spicy and aromatic stew made with pork intestines, slow-cooked with chili, Sichuan peppercorns, and fermented bean paste for a rich, savory flavor.