Xiang Run Garden · Tripe Fish · Clay Oven Chicken
农家菜 · ⭐ 4.2
No. 207, Group 7, Hongqi Village
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. 207, Group 7, Hongqi Village. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Midday Firewood Chicken, Cold-Flamed Fengwei, Spicy Beef Noodles.
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: 农家菜
- Rating: 4.2
- Address: No. 207, Group 7, Hongqi Village
- Popular dishes: Midday Firewood Chicken, Cold-Flamed Fengwei, Spicy Beef Noodles, Fresh Intestines, 糯香鸭掌
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Dishes
Midday Firewood ChickenMidday firewood chicken is a dish made with chicken cooked slowly over firewood. The main ingredients include chicken, firewood, and seasonings, with a tender texture and the unique aroma of firewood.
Cold-Flamed FengweiCold-Flamed Fengwei is a cold dish made with chicken wing tips, seasoned with scallions, ginger, garlic, and other seasonings, then stir-fried with cold oil. It has a fresh and tender texture with a spicy and fragrant flavor.
Spicy Beef NoodlesDry-mixed beef is a dish made by slicing cooked beef and mixing it with seasonings. Typically using beef shank or brisket, the meat is blanched or stewed until tender, cooled, sliced, then mixed with scallions, ginger, garlic, chili oil, soy sauce, vinegar, Sichuan pepper powder, and sesame for rich flavor and texture.
Fresh IntestinesFresh intestines cleaned and stir-fried with chili and Sichuan pepper, offering a fragrant and spicy flavor.
糯香鸭掌糯香鸭掌是一道以鸭掌为主要食材的菜肴，鸭掌经过焯水处理后与糯米一同蒸制，使鸭掌软糯入味，糯米吸收了鸭掌的鲜香。制作过程中通常加入酱油、料酒等调味品，提升风味。
Sichuan Pepper Medium Spicy Hot PotA spicy hot pot featuring Sichuan pepper and medium heat, made with beef, offal, and traditional spices for a numbing, aromatic flavor.
Fresh Triangle Peak FishA dish made with fresh triangle peak fish steamed with ginger, scallions, and garlic, highlighting the tender and delicate flavor of the fish.