Mountain Eagle Kitchen (Kuanzhai Alley Store)
Sichuan cuisine · ⭐ 4.1
No. 20, Paotongshu Street, Unit 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. 20, Paotongshu Street, Unit 4. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Eaten Beef Jerky, Chef's Gong Bao Chicken, Stir-Fried Beef with Yellow Onion.
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: 4.1
- Address: No. 20, Paotongshu Street, Unit 4
- Popular dishes: Cold-Eaten Beef Jerky, Chef's Gong Bao Chicken, Stir-Fried Beef with Yellow Onion, Smoked Fish, Stir-fried Fresh Turtle
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Dishes
Cold-Eaten Beef JerkyA spicy, dried beef snack made from marinated beef slices, commonly enjoyed as a savory treat or party food.
Chef's Gong Bao ChickenGong Bao Chicken is made with diced chicken, peanuts, dried chili peppers, and green onions, stir-fried to perfection. The chicken is tender, peanuts are crunchy, and the flavor is spicy-sweet with a rich taste.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Smoked FishBraised fish is a Chinese dish made primarily from grass carp or black carp. The fish is cut into pieces, marinated, then deep-fried until crispy, and finally simmered with sugar, soy sauce, and vinegar to create a flavorful, glossy red dish.
Stir-fried Fresh TurtleA dish made by quickly stir-frying fresh turtle with ginger, garlic, and chili for a tender and flavorful experience.
Preserved Meat with Wood Ear MushroomA Chinese dish made by stir-frying preserved meats like腊肉 and腊肠 with wood ear mushrooms, resulting in a savory and aromatic flavor.
Fermented Mandarin FishStinky mandarin fish, made primarily from mandarin fish, is known for its unique aroma resulting from a special curing process. The fish is first cured and fermented, then braised with chili peppers, ginger, garlic, and other seasonings. The flesh is tender and the texture is smooth.
Mango Doughstick with Fried Crab LegsA creative fusion dish featuring crispy doughsticks paired with sweet mango cubes and golden fried crab legs, offering a delightful mix of textures and flavors.- Lotus ShellfishFresh scallops paired with lotus root and carrot slices, arranged to resemble a blooming lotus flower, served with a light savory sauce.
Sichuan Pepper Duck TongueA Sichuan dish featuring duck tongues marinated with Sichuan pepper and seasonings, known for its numbing spiciness and crisp texture.
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.- Rosemary Snowland Lamb RibsTender lamb ribs slow-cooked with rosemary, delivering a rich, aromatic flavor and a melt-in-the-mouth texture.
Spicy Radish StripsSpicy radish strips are a dish made primarily from dried radish. The radish is cut into pieces, stir-fried in oil, then mixed with chili and Sichuan peppercorns to absorb the spicy flavor.