Zhengzong Hejiang Dofan Restaurant (Sangyuan Alley Branch)
Sichuan cuisine · ⭐ 3.7
No. 38 Sangyuan Second Lane
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. 38 Sangyuan Second Lane. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Pan-fried Chicken, Stir-fried Small Green Peppers with Preserved Pork, Maoxuewang.
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: No. 38 Sangyuan Second Lane
- Popular dishes: Pan-fried Chicken, Stir-fried Small Green Peppers with Preserved Pork, Maoxuewang, Vegetarian Tofu Pudding, Meat Tofu Stew
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Dishes
Pan-fried ChickenSmall pan-fried chicken is a Chinese home-style dish using chicken as the main ingredient, typically with thigh or breast meat cut into pieces, marinated with rice wine, soy sauce, and ginger, then pan-fried until golden brown, followed by stir-frying with garlic and scallions for flavor and a crispy exterior with tender interior.
Stir-fried Small Green Peppers with Preserved PorkStir-fried small green peppers with preserved pork is a Chinese dish made with small green peppers and preserved pork, stir-fried quickly for a fresh and slightly spicy flavor.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Vegetarian Tofu PuddingTofu pudding is made from soybeans, soaked, ground, filtered, boiled, and set with coagulants like gypsum or brine. It has a smooth, delicate texture and can be eaten plain or with seasonings. Commonly served in a bowl with soy sauce, sesame oil, green onions, and shrimp powder, or enhanced with vegetables or mushrooms.
Meat Tofu StewA Sichuan dish made with soft tofu and minced meat, seasoned with spices and vegetables for a rich, savory flavor.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Sichuan-Flavored Pepper SausageSichuan-flavored pepper sausage is made with green peppers and sausages, marinated and seasoned before being smoked or fried. It has a strong Sichuan flavor with a spicy and fragrant taste.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
Spicy Boiled Pork LiverA Sichuan dish made with pork liver, simmered in a spicy broth of chili and Sichuan peppercorns, known for its tender texture and bold flavor.
Spicy Duck BloodSpicy duck blood is a dish made primarily with duck blood, which is blanched to remove odor, then stir-fried or stewed with chili, Sichuan pepper, and doubanjiang to absorb the spicy flavor. It pairs well with bean sprouts or greens for added texture.