Gen Huangshan Self-made Stir-fried Eel · Jianghu Cuisine
川菜 · ⭐ 3.8
No. 35, 37, 39, Changyi Road, 1st Floor (near Hongpailou)
Dragon Mate tips
这家饭店位于No. 35, 37, 39, Changyi Road, 1st Floor (near Hongpailou)，是川菜风味的饭店，这家饭店口味偏辣（麻辣/香辣）。Dragon Mate 推荐你优先尝试：Fresh Frog with Young Ginger、Spicy Eel、Stir-Fried Pork Liver。
如果你不能吃辣，请在点餐前用 Dragon Mate App 里的“不要辣/免辣”语音发音提前跟服务员说明要求。
如果你不吃猪肉，一定要在点餐前用 Dragon Mate App 的语音发音跟服务员明确说明“不要猪肉/不含猪肉”。
Restaurant guide
- City: Chengdu
- Category: 川菜
- Rating: 3.8
- Address: No. 35, 37, 39, Changyi Road, 1st Floor (near Hongpailou)
- Popular dishes: Fresh Frog with Young Ginger, Spicy Eel, Stir-Fried Pork Liver, Spicy猪腰 Stir-fry, Pan-fried Pork Intestines
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Dishes
Fresh Frog with Young GingerZi Jiang Fresh Pot Rabbit is a dish made with rabbit meat as the main ingredient, cooked with young ginger, garlic, chili and other辅料. Rabbit pieces are stir-fried with young ginger slices, then stewed with seasonings until tender and flavorful.
Spicy EelA spicy stir-fried dish made with eel and chili, known for its rich flavor and aromatic spices.
Stir-Fried Pork LiverSpicy pig liver is a Chinese stir-fry dish featuring pig liver as the main ingredient, often paired with green peppers and onions. The liver is marinated and quickly stir-fried to retain tenderness, then seasoned and served promptly to highlight the natural flavors.
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.
Pan-fried Pork IntestinesA Chinese dish made by pan-frying cleaned pork intestines with aromatics until crispy outside and tender inside.
Tengjiao Double CrispA Sichuan dish featuring pork stomach and duck intestine stir-fried with Sichuan pepper, garlic, and ginger for a crisp texture and numbing spiciness.
Jumping FishA Sichuan dish featuring fresh big carp cooked with chili, Sichuan pepper, and aromatics. The fish is tender, spicy, and fragrant, embodying bold regional flavors.
Sour Cabbage and Broad Bean SoupA hearty soup made with sour cabbage, broad beans, and fermented soybean paste, simmered in a rich broth for deep flavor.
Stewed Eel with Sour CowpeasA Sichuan dish made with eel strips and sour cowpeas, slowly stewed to create a rich, tangy flavor.
Bawang RabbitA spicy Sichuan dish made with rabbit meat stir-fried with chili and Sichuan peppercorns, known for its numbing and fiery flavor.