邻商花园茶餐厅港式融合菜(亚洲湾店)
特色菜 · ⭐ 4.4
No. 512 Huaxin Road, Linquan North Street
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. 512 Huaxin Road, Linquan North Street. It is a 特色菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Dry-burned Sea Bass, Signature Spicy Blood Curd, Yoxian Tofu with Pork Belly.
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: 特色菜
- Rating: 4.4
- Address: No. 512 Huaxin Road, Linquan North Street
- Popular dishes: Dry-burned Sea Bass, Signature Spicy Blood Curd, Yoxian Tofu with Pork Belly, Yoxian Tofu Skin with Shredded Pork, Squirrel Fish
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Dishes
Dry-burned Sea BassDry-burned sea bass is a dish made with fresh sea bass as the main ingredient, seasoned with scallions, ginger, garlic, doubanjiang (fermented broad bean paste), and other condiments. After preparation, the sea bass is pan-fried until golden brown on both sides, then simmered in a flavorful sauce to allow the fish to absorb the taste while maintaining a tender texture.
Signature Spicy Blood CurdSignature blood pudding is primarily made with duck blood, combined with辅料 such as lean pork, bean sprouts, and tofu, and simmered in a rich broth. During preparation, duck blood is cut into pieces and cooked together with the ingredients in a pot, adding appropriate seasonings and slowly stewing until fully flavored.
Yoxian Tofu with Pork BellyA Hunan dish featuring Yoxian tofu and pork belly, stir-fried and simmered to perfection.
Yoxian Tofu Skin with Shredded PorkA Hunan dish featuring fried tofu skin and shredded pork, seasoned with garlic and chili for a savory, slightly spicy flavor.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
Oil渣 Stir-fried Chinese CabbageA classic home-style dish made by stir-frying Chinese cabbage with pork cracklings, resulting in a savory and crispy texture.
Roast Goose with Barbecued PorkRoast goose and char siu are a Cantonese dish featuring crispy-skinned goose and sweet, red-glazed pork belly. Together, they offer complementary flavors.
Stewed Chicken with Clay PotStewed chicken stir-fry is a dish made with chicken and vegetables like green pepper, red pepper, and onion, cooked in a clay pot. Chicken pieces are stir-fried with seasonings, then mixed with vegetables and slowly stewed until flavorful.
Blood Curd with SeafoodA Sichuan dish made with duck blood and assorted seafood, stir-fried with spicy chili and Sichuan pepper for a bold, numbing flavor.
Braised Goose Feet with Vermicelli in Black Bean SauceBraised goose feet with vermicelli in a rich black bean sauce, tender and savory.