Thinly sliced beef and beef offal seasoned with chili oil, Sichuan pepper, and crushed peanuts.
3 top-rated spots found
This is the ancestral home of the dish, holding a protected heritage status. Unlike modern chains, they use a 'master brine' that has been maintained for decades, resulting in a depth of spice that is impossible to replicate. The red oil is aged to achieve a dark, translucent luster and a complex, non-aggressive heat.
📍 No. 23 Zongfu Road, Jinjiang District, Chengdu · View on Maps
As a Michelin-starred establishment, Ma Wang Zi elevates the dish from street food to fine dining. The presentation is impeccable, and the ingredient sourcing is superior, using higher-grade beef cuts that provide a cleaner mouthfeel compared to traditional offal-heavy versions.
📍 No. 8 Middle Shamao Street, Jinjiang District, Chengdu · View on Maps
This is the ultimate 'fly restaurant' experience where the lack of decor is compensated by explosive flavor. Their version is known for being 'Ma' (numbing) forward, using high-quality green peppercorns that create a vibrating sensation on the tongue that locals crave.
📍 No. 2 Outer Caojiaxiang, Jinniu District, Chengdu · View on Maps