Hu Niang Steamed Beef (Rongcheng Branch)
Hot pot · ⭐ 4.6
No. 133, South Section of Qingcheng Shuijie
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. 133, South Section of Qingcheng Shuijie. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Spicy Fermented Vegetables, Le Shan Sweet Skin Duck, Traditional Leaning Beef Hot Pot.
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: 4.6
- Address: No. 133, South Section of Qingcheng Shuijie
- Popular dishes: Spicy Fermented Vegetables, Le Shan Sweet Skin Duck, Traditional Leaning Beef Hot Pot, Crispy Fried Pork Strips, Crispy Pork Strips
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Dishes
Spicy Fermented VegetablesSpicy fermented vegetables made from cabbage and radish, seasoned with chili, garlic, and ginger, offering a tangy and spicy flavor that pairs perfectly with rice.
Le Shan Sweet Skin DuckLe Shan Sweet Skin Duck is a traditional dish from Leshan City, Sichuan Province, made primarily with duck. After marinating and air-drying, the duck is deep-fried until the skin becomes crispy, then brushed with a special syrup or honey water to create a glossy red appearance and a sweet flavor. The meat is tender and juicy, while the skin is fragrant, sweet, and crunchy.
Traditional Leaning Beef Hot PotA traditional Sichuan hot pot featuring beef and offal simmered in a rich broth, served with vegetables for a spicy and savory experience.
Crispy Fried Pork StripsA crispy fried pork dish made by marinating pork strips, coating them in batter, and deep-frying until golden brown. Known for its crunchy exterior and tender interior.
Crispy Pork StripsSucculent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
Homemade Brown Sugar Glutinous Rice CakeHandmade brown sugar glutinous rice cake is a traditional dessert made primarily from glutinous rice flour. After mixing and steaming, it forms a soft and chewy rice cake. Finally, brown sugar is sprinkled on top, giving it a sweet and chewy texture.
Blanched BeefBlanched beef is a dish made with beef slices that are quickly blanched and served with seasonings or dipping sauce. The main ingredient is beef slices, and the preparation method is simple with a tender texture.
Special Blood Slices in BowlA spicy Sichuan dish made with duck and pork blood, served in a bowl with vegetables and chili broth, known for its rich flavor and numbing heat.
Spiced Steamed Beef with Rice FlourA flavorful dish made by marinating beef chunks in special spices and steaming them with rice flour, resulting in tender meat infused with aromatic rice flavor.
Secret-Style Cantonese Salt-Baked ChickenSecret-Style Cantonese Salt-Baked Chicken is a Cantonese dish made with whole chicken marinated in special spices and coarse salt, then baked. The chicken is tender and juicy, with a crispy skin and rich salty and five-spice flavor.
Hu Niang's Special Blood CurdA Sichuan-style dish made with duck blood and assorted ingredients, simmered in a spicy and numbing broth for a rich, bold flavor.- Huniang's Special Tofu BrainHuniang's Special Tofu Brain features silky tofu with a spicy sauce, scallions, cilantro, and bone broth—deliciously spicy and aromatic.
Hu Niang's Private Hot Beef OffalHu Niang's Private Hot Beef Offal is a Sichuan dish made with beef offal and stir-fried with chili, Sichuan pepper, and other seasonings. It has a spicy and fragrant flavor with a rich taste.- Hu Niang's Spicy Crispy IntestineA spicy Sichuan-style dish made with crispy pork intestines stir-fried with chili, garlic, and vegetables for a bold, crunchy flavor.
- Hu Niang's Leaning Foot Beef Hot Pot (Small Pot)A small pot of Hu Niang's beef hot pot features tender beef shank and offal simmered in a rich, spicy broth with vegetables for a bold, authentic Sichuan flavor.