Neijiang Specialty Dishes
Sichuan cuisine · ⭐ 3.4
No. 57-19, Longfu North Lane, Jinyi Community
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. 57-19, Longfu North Lane, Jinyi Community. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan-style Pork with Green Peppers, Dry Pot Pork Belly, Spicy Pot Chicken.
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: 3.4
- Address: No. 57-19, Longfu North Lane, Jinyi Community
- Popular dishes: Sichuan-style Pork with Green Peppers, Dry Pot Pork Belly, Spicy Pot Chicken, Stir-fried Pork with Garlic Shoots, Sour Cabbage Fish
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Sichuan-style Pork with Green PeppersSpicy pepper stir-fried pork belly is a Chinese dish made with pork belly and green chili peppers. Cooked pork belly is sliced and stir-fried with green chilies, then seasoned with doubanjiang, garlic, and ginger until the meat is slightly crispy and peppers are tender.
Dry Pot Pork BellyDry Pot Pork Belly is a dish made with pork belly, chili, ginger, garlic, and other seasonings, cooked in a dry pan. It has a fresh and fragrant taste, rich in local flavor.
Spicy Pot ChickenDry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
Stir-fried Pork with Garlic ShootsSpiced pork belly slices are first boiled, then stir-fried until the fat is rendered. Garlic chives, doubanjiang, ginger, and garlic are added to create a flavorful, non-greasy dish with tender, aromatic meat.
Sour Cabbage FishA Sichuan dish made with fresh carp and sour cabbage, seasoned with chili and spices for a tangy, spicy flavor.
Leek and Pork Rice BowlA savory rice bowl featuring tender pork strips stir-fried with fresh leeks, served over steamed rice.
Fish-flavored Shredded Pork Fried RiceFish-flavored shredded pork fried rice is made with pork strips, wood ear mushrooms, carrots, green peppers, and rice. The pork is marinated and stir-fried first, then mixed with chopped vegetables and seasonings, finally combined with cooked rice to absorb the fish-flavor.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.