Jia Xiang Hong Restaurant
Sichuan cuisine · ⭐ 3.7
Nos. 95–97 Jindu Street (380 meters on foot from Exit D of Machao West Road Metro Station)
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 Nos. 95–97 Jindu Street (380 meters on foot from Exit D of Machao West Road Metro Station). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Blanched Pork Salad, Twice-Cooked Pork, Ginger Hot 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: 3.7
- Address: Nos. 95–97 Jindu Street (380 meters on foot from Exit D of Machao West Road Metro Station)
- Popular dishes: Cold-Blanched Pork Salad, Twice-Cooked Pork, Ginger Hot Pot Chicken, Sichuan Boiled Pork Slices, Spicy猪腰 Stir-fry
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Dishes
Cold-Blanched Pork SaladA traditional Chinese dish made with boiled pork belly, seasoned with garlic, cilantro, chili oil, and other condiments for a refreshing, savory flavor.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Ginger Hot Pot ChickenA Chinese dish made with chicken simmered in a ginger-based sauce, known for its rich flavor and warming properties.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Rice SoupRice soup is made by boiling rice and straining the liquid, resulting in a mild, nutritious beverage commonly used for infants or convalescence.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Ants on a TreeAnts on a Tree is a classic Sichuan dish made with minced meat and red oil, stir-fried with fried wide noodles, resembling ants climbing a tree. It has a spicy and delicious flavor, and is one of China's traditional foods.
Town RiceA hearty home-style dish made with rice, cured meat, vegetables, and egg, stir-fried to perfection.