Shuziyuan Firewood Roast Chicken · Sichuan Cuisine · Mahjong (Tulong Road Store)
特色菜 · ⭐ 3.8
Building No. 3, Jinquan Sports Park, Tulong 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 Building No. 3, Jinquan Sports Park, Tulong Road. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: 柴火鸡, Crispy Pork with Salt and Pepper, Spicy麻 Sichuan Eel.
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: 特色菜
- Rating: 3.8
- Address: Building No. 3, Jinquan Sports Park, Tulong Road
- Popular dishes: 柴火鸡, Crispy Pork with Salt and Pepper, Spicy麻 Sichuan Eel, Spicy Sichuan Eel with Pepper and Chili, Pearl Lotus Root Balls
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Dishes
柴火鸡柴火鸡是一道以鸡肉为主要食材，用柴火灶慢炖而成的菜肴。通常选用土鸡或仔鸡，搭配土豆、胡萝卜、青椒等蔬菜，加入姜、蒜、干辣椒、八角等香料共同烹制。
Crispy Pork with Salt and PepperSichuan pepper salt crispy pork is a traditional snack made primarily from pork. The pork is marinated and then deep-fried until golden and crispy. To prepare it, the pork is cut into bite-sized pieces, marinated with Sichuan pepper salt and other seasonings, then fried in hot oil until crispy on the outside and tender on the inside, and finally sprinkled with additional Sichuan pepper salt.
Spicy麻 Sichuan EelA Sichuan-style dish featuring fresh eel stir-fried with spicy chili and Sichuan peppercorns, delivering a numbingly spicy and savory flavor.
Spicy Sichuan Eel with Pepper and ChiliFresh eel stir-fried with dried chili and Sichuan pepper, delivering a spicy and numbing flavor typical of Sichuan cuisine.
Pearl Lotus Root BallsA Chinese dish made from lotus root and pork, shaped into balls and steamed. It has a soft, chewy texture with a fresh, savory flavor.
Salt-Style Boneless Chicken FeetA Sichuan specialty featuring boneless chicken feet marinated in salt and spices, then stir-fried or braised for a spicy, savory flavor.
Zigong Cold-Cooked RabbitZigong cold-cooked rabbit is a Sichuan dish featuring rabbit meat as the main ingredient. The rabbit is cut into pieces, deep-fried until slightly golden, then stir-fried with chili, Sichuan pepper, ginger, and garlic. The finished dish has a bright red color, with a spicy, numbing, fresh, and fragrant taste, and firm, chewy rabbit meat.
Huo Xiang Big Monk FishFresh big monk fish steamed with ho xiang, ginger, and garlic, resulting in a tender texture and aromatic flavor.
Free-range ChickenFree-range chicken stewed slowly in a clay pot with ginger, scallions, and a touch of cooking wine for a rich, tender flavor.
Pot-edge Steamed BunPotato bread is a flour-based dish made by rolling dough into thin sheets, cutting it into strips, boiling in water, and then cooking with vegetables and meat. It has a soft, chewy texture and delicious broth.
Chicken Soup with Shiitake MushroomsChicken soup with dried mushrooms made from free-range chicken and dried shiitake, slowly simmered until the meat is tender and the broth clear, with minimal seasoning to preserve natural flavors.