Du Sanniang's Leaping Beef · Fresh Boiled Beef
Sichuan cuisine · ⭐ 3.3
No. 38 Tianyi Street, Ideal Center, Building 3, Annex No. 16
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 No. 38 Tianyi Street, Ideal Center, Building 3, Annex No. 16. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Crispy Intestine, Beef and Offal Mixed Hot Pot, Beef and Offal Boil.
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: 3.3
- Address: No. 38 Tianyi Street, Ideal Center, Building 3, Annex No. 16
- Popular dishes: Spicy Crispy Intestine, Beef and Offal Mixed Hot Pot, Beef and Offal Boil, Beef and Offal Mixed Pot, Spicy Blood Curd
China trip · China travel
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Dishes
Spicy Crispy IntestineSpicy crispy intestines is a stir-fry dish primarily made with pork intestines. After cleaning and cutting the intestines into segments, they are quickly stir-fried with ingredients such as green peppers, red peppers, and garlic slices. Seasoned with soy sauce, cooking wine, and salt during preparation, this dish maintains the crisp texture of the intestines.
Beef and Offal Mixed Hot PotThe beef and offal mixed hot pot includes beef and various beef offal (such as beef tripe, tongue, and liver), cooked over medium heat to retain the original flavor of the ingredients, with a rich texture.
Beef and Offal BoilA hearty stew featuring beef and offal, slow-cooked to perfection for rich flavor and tender texture.- Beef and Offal Mixed PotA small pot dish featuring beef and offal slow-cooked together, resulting in rich, savory flavors and tender textures.
Spicy Blood CurdA spicy Sichuan dish made with duck or pork blood, stir-fried with chili, Sichuan pepper, garlic, and ginger for a bold, numbing flavor.