Wild Mushroom · Qingcheng Four Great Specialties · Tai Zhuang Mushroom Soup Pot
Hot pot · ⭐ 3.9
Near Jingshui Mountain Villa, Yidao Street
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 Near Jingshui Mountain Villa, Yidao Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Salmon Slices, Stir-Fried Chicken with Small Chili Peppers, Songshu Mushroom.
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: 3.9
- Address: Near Jingshui Mountain Villa, Yidao Street
- Popular dishes: Salmon Slices, Stir-Fried Chicken with Small Chili Peppers, Songshu Mushroom, Pickled Pepper Rock Frog, Morel Mushroom
China trip · China travel
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Dishes
Salmon SlicesSalmon slices are made from fresh salmon fillets, typically served raw or lightly cooked. Common preparations include sashimi, gentle pan-searing, or blanching with seasonings.
Stir-Fried Chicken with Small Chili PeppersA spicy stir-fry dish made with tender chicken and small chili peppers, known for its bold flavor and quick cooking method.
Songshu MushroomA prized wild edible mushroom, matsutake is primarily made from fresh specimens, cleaned and directly cooked. Common methods include stir-frying, simmering in soup, or pairing with meat to preserve its natural flavor.
Pickled Pepper Rock FrogA Sichuan dish featuring fresh rock frog stir-fried with pickled chili, garlic, and ginger, delivering a spicy-sour flavor and tender texture.
Morel MushroomMorel mushrooms are a precious edible fungus, using fresh or dried morels as the main ingredient. Typically soaked before cooking, they're stewed or stir-fried with chicken, pork, or vegetables to preserve their unique flavor.
野生菌汤野生菌汤以多种新鲜野生菌类为主要食材，如牛肝菌、松茸、鸡枞等，经过清洗后与清水一同炖煮，使菌类的鲜味融入汤中。制作过程中通常不添加过多调料，仅用少量盐调味，保留菌类原汁原味。
Sichuan-style Fish in Spicy Sauce with Green PeppercornsSichuan-style boiled fish with tender fish slices, bean sprouts, and cabbage, cooked in a broth flavored with fried green Sichuan peppercorns and chili peppers, then finished with hot oil for aroma. Bright red color, silky fish, rich broth.