Zhou Family Kitchen (Qinglong Alley Branch)
Sichuan cuisine · ⭐ 4.3
No. 3, Qinglong Lane
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. 3, Qinglong Lane. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Peking Duck, Zhou Family Cured Pork Ribs, 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: 4.3
- Address: No. 3, Qinglong Lane
- Popular dishes: Peking Duck, Zhou Family Cured Pork Ribs, Twice-Cooked Pork, Stir-Fried Shrimp Balls, Maoxuewang
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Dishes
Peking DuckPeking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
Zhou Family Cured Pork RibsA traditional Chinese cured pork dish made from marinated and air-dried pork ribs, slow-cooked to tender perfection.
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.
Stir-Fried Shrimp BallsFresh shrimp balls stir-fried with garlic and ginger in a savory sauce, served hot.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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.
Fried Pork Rind with CabbageOil渣 cabbage is a home-style dish made with cabbage and fried pork fat. Shredded cabbage is stir-fried with fragrant oil渣, seasoned, and ready to serve. A touch of garlic or ginger is often added for aroma, keeping the flavors simple to highlight the ingredients' natural taste.
Seafood Stir-fried Assorted IngredientsA flavorful Chinese dish combining seafood and assorted vegetables, simmered in a savory sauce.
Xiang-Style Stir-Fried PorkXiang-style stir-fried pork with green peppers is a traditional Hunan dish using pork belly and green peppers. Pork slices are stir-fried to release oil, then combined with green peppers, garlic, and ginger, seasoned and cooked to perfection.
Salty-Spicy Ginger RabbitA spicy Sichuan dish featuring tender rabbit meat stir-fried with young ginger, garlic, and chili for a bold, aromatic flavor.
Salty-Spicy Rabbit with Fresh ChiliesA spicy Sichuan dish featuring tender rabbit meat stir-fried with fresh chilies and spices, known for its bold flavor and numbing heat.
酸菜鱼片酸菜鱼片是一道以新鲜鱼片和酸菜为主要食材的菜肴。鱼片通常选用草鱼或黑鱼，切片后用料酒、淀粉腌制；酸菜则多为四川泡菜酸菜，切段备用。锅中加水煮沸后放入酸菜炒香，加入高汤或清水煮沸，再放入鱼片煮熟，最后撒上葱姜蒜等调味品。