Qin Xiao Chu - Sichuan Cuisine (Mengzhuiwan Branch)
Sichuan cuisine · ⭐ 4.0
No. 8, Mengzhuiwan Street, Annexes 3 and 4
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. 8, Mengzhuiwan Street, Annexes 3 and 4. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry-Fried Green Beans, Signature Small Bowl Vegetables, Spineless Crucian Carp.
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: 4.0
- Address: No. 8, Mengzhuiwan Street, Annexes 3 and 4
- Popular dishes: Dry-Fried Green Beans, Signature Small Bowl Vegetables, Spineless Crucian Carp, Spicy Tofu Fish Slices, Special Sour Cabbage Fish Slices
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Dishes
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
Signature Small Bowl VegetablesA selection of seasonal vegetables such as tofu, wood ear mushrooms, carrots, and green peppers stir-fried or simmered in a light sauce, offering a fresh and nutritious dish.
Spineless Crucian CarpA dish made from fresh crucian carp with all bones removed, steamed or braised to retain its tender texture and rich flavor.
Spicy Tofu Fish SlicesSpicy tofu and fish slices stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a bold, numbingly spicy flavor.
Special Sour Cabbage Fish SlicesSpecial sour cabbage fish slices made with fresh grass carp, seasoned with pickled cabbage, ginger, garlic, and dried chilies. Thinly sliced fish is marinated in rice wine and starch. After frying fish bones and stir-frying the cabbage, water is added to boil, then fish slices are cooked until done. Finally, chopped green onions and Sichuan pepper oil are sprinkled on top.
Salt-fried PorkSalt-fried meat is a Chinese dish made primarily with pork, typically using fatty pork slices stir-fried with doubanjiang, garlic, ginger, and green peppers. The pork is first pan-fried to release oil, then seasoned and mixed with vegetables for a flavorful, tender result.
Stewed Pork Trotter in SauceA Sichuan dish made by stewing pork trotters or elbows until tender, then simmering in a rich sauce for a savory, sticky finish.
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。
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
Black Rice PorridgeBlack rice porridge is a type of porridge made primarily from black rice. To prepare it, soak the black rice and then slowly cook it with water until the rice is soft and the porridge thick. The porridge has a deep color and a fragrant, sticky texture.