Da Mao Jia
Da Mao Jia
The pot helmet is said to have originated in Shaanxi, originally as dry food for soldiers or civilian workers, and its roughness is thus evident. But as with many things, once they enter Chengdu, the land of heaven, they indeed become different. The brown sugar helmet is no exception; from the beginning, the white flour soon developed into brown sugar; any ingredients can be thought of with the helmet because the structure of the Chengdu pot helmet is hollow, so there is a lot of room for variation. The old white flour and pepper salt are still available in popular stores, but the brown sugar helmets are hard to find."
Three Cannon is a traditional Chengdu, Sichuan Province snack and belongs to the ChengDu cuisine family. The main ingredients of San Da Pao include glutinous rice, brown sugar, sesame, and soybeans. The unique name, translating to "Three Big Cannons," originates from the unique preparation process. As the glutinous rice balls are tossed during preparation, they make a sound similar to the firing of cannons, hence the names "Iron Cannon," "Fire Cannon," and "Gun Cannon," collectively known as "Three Cannon."Three Cannon is not served cold. Instead, the semi-finished buns are placed in a pot and kept warm over a gentle flame until they are ready to be done. This ensures that each serving of San Da Pao is still slightly generous when eaten. Known for its sweet and savory flavor, non-sticky texture, and affordable price, San Da Pao is widely loved.
Deep Fried Sesame Balls and I go a long way backto when I was a little kid. We bought them in Chengdu city bakeries and snatched them fresh off dim sum carts, where they were neatly cut in half for convenient sharing. They are made with a sticky rice flour dough, filled with a sweet paste, rolled in sesame seeds, and fried until crispy on the outside but still soft and chewy on the inside.
This unique thick noodle is only found in ChengDu and its surrounding regions. The noodle is roughly the thickness of chopsticks and is known for its relatively chewy texture, comparable to spaghetti cooked al dente. The noodle is handmade, hand-cut into its shape, and soaked in our famous chili oil and a compound soy sauce thats simmered together with brown sugar and various spices. This noodle dish is packed with flavor and guaranteed to impress.
experience the ultimate indulgence with our house-made silken tofu. Its exquisite unparalleled tenderness are unlike anything you've tasted before. This luscious delight is garnished with a crunchy layer of roasted soybeans, a sprinkle of finely minced garlic, and a scattering of fresh scallions. The crowning glory, however, is our signature ChengDu chili oil, releasing an intoxicating aroma that captivates your senses. This dish is a heartfelt tribute to a ChengDuer's preferred breakfast, flawlessly recreating and enhancing the flavors of a beloved morning ritual.
Once upon a time in the lively streets of Chengdu, there was a beloved post-meal snack that captured the hearts of locals and visitors alike. It was none other than the delightful, wavy delight known as "ChengDu Spicy Fries."Legend has it that these adorable taters took their unique shape to maximize their deliciousness. The wavy form provided more surface area, allowing them to achieve perfect crispness. Imagine them eagerly diving into a sizzling pan, eagerly awaiting their transformation.But what made them truly magical was the savory topping that adorned their golden exteriors. A blend of Szechuan chili and peppercorn power mix, cumin powder, and a sprinkle of scallions created a flavor explosion that danced on the taste buds. It was a symphony of spicy, aromatic, and oh-so-delicious notes.So, venture into the streets of Chengdu and experience the magic of Chengdu Spicy Fries. Let their irresistible charm and playful flavors transport you to a world of culinary delight, where every bite tells a story and brings a smile to your face.
Known historically as 'Zhong Shui Jiao,' Zhong Dumplings are a traditional snack from Chengdu city in Sichuan Province and are a part of Chengdu cuisine. This dish originated in the nineteenth year of the Guangxu period (1893). Initially, because the restaurant was located in Litchi Alley and the seasoning was heavily reliant on red chili oil, it was also referred to as 'Litchi Alley Red Oil Dumplings.' Zhong Dumplings exclusively use pork filling. When served, they are drizzled with specially prepared red chili oil.
Experience a delightful kick of spice with our refreshing Bean Jelly. This beloved dish wins hearts with its cool, smooth texture and its remarkable ability to absorb an array of flavors. A vibrant medley of fresh chili and minced garlic, perfectly balanced with a savory and tangy chili oil sauce, sets the stage for this dish. It's more than just a meal; it's a refreshing summer symphony on your palate, making it the perfect start to your summertime dining experience.
immigration procession of "Huguang immigrants filling Sichuan," the Chen family from Yongding County, Tingzhou, Fujian Province, landed with the immigration procession in the territory that originally belonged to Royal Highness Zhu hundreds of years ago, opening up wasteland and living a self-sufficient life. During the Xianfeng period, the descendants of the Chen family improved the original production techniques. When peppers were treated with oil, they were crispy and tasty, so the Chen family fried them until they were crisp, forming a crispy pepper, which was the prototype of the dish. In the "crispy pepper" created by Sichuan Governor Ding Baozhen, pepper is an essential ingredient. The best Sichuan Mumashan Erjiao peppers are chosen. The spicy pepper undergoes several processes, such as draining, coating with powder, and deep-frying, turning it into a spicy and tasty flavor rich in antioxidants. It satisfies the tangy taste of Chengdu people and is less likely to make the body feel unbalanced. It also adds vitamins, making it a significant presence in Sichuan spices. Later generations improved pepper preparation to accommodate more people's tastes, gradually forming it into what it is now.
Immerse yourself in the tantalizing heat of our Golden-Fried Pork Strips, an iconic snack food beloved in the heart of Chengdu. Each tender strip of pork loin is meticulously dipped in a unique batter, a harmony of hand-ground spices and crushed Szechuan peppercorns that results in an exquisite blend of flavors. The outcome is an irresistibly crispy treat that promises to ignite your palate, leaving you with a deeply satisfying and electrifying sensation that lingers long after the last bite.
Experience the legacy of Chengdu cuisine with our Bon Bon Chicken, a timeless culinary masterpiece that's been captivating palates for centuries. This cold appetizer presents tender, poached chicken luxuriously enrobed in a signature blend of flavors - the tanginess of vinegar, the sweetness of sugar, the umami of soy sauce, the heat of chili oil, the nuttiness of sesame oil, and the unique numbing sensation of Szechuan pepper.Don't let its seemingly simple preparation deceive you. Every bite of Bon Bon Chicken is a flavor revelation, a harmonious medley of savory, sweet, sour, and spicy notes that dance on your palate. This dish is more than a meal; it's a sensory journey that leaves an unforgettable imprint, making it a testament to Chengdu's rich culinary heritage.
Embrace the heat with our spicy Szechuan sausage, a testament to resilience and culinary innovation. Historically, the Szechuan region, with its challenging geography, faced a scarcity of resources. As a result, locals turned to crafting dried sausages, a method that allowed them to savor the richness of meat throughout the year. This tradition, born out of necessity, has become a cherished practice. Even today, most Chengdu households take pride in preparing their own dried sausages, a nod to a legacy that is as flavorsome as it is enduring. This is more than just a dish; it's a celebration of a region's history and its flavorful journey through time.
Chengdu's Chicken with Baby Taro is a classic delicacy of Chengdu. Legend has it that Royal Highness Zhu was the first ruler of Chengdu and one of the sons of Emperor Zhu Yuanzhang. He had a deep appreciation for food, especially the distinctive dishes of Chengdu.
The regional special fiber-rich noodle with a jelly-like texture makes it a healthier yet flavorful choice for bean jelly lovers. It really is bean jelly's hot cousin!
ChengDu Hot Pot is commonly known as Maocai, a precooked single-serving hotpot-like dish created by ChengDuers. ChengDuers love for spicy hot pot is unparalleled, and they have created Maocai as a faster and more convenient variant of the spicy hot pot so that they can enjoy their ultimate feast more often. Our Protein & Veggie Mix is made with premium ingredients such as thinly sliced ribeye, tofu skin, Chinese glass noodles, mushrooms, and seasonal Chinese vegetables.
A quintessential Chengdu dish, these wide, flat glass noodles are known for their unique texture and ability to soak up the robust flavors they're cooked in. Prepared in a spicy broth infused with Sichuan peppers, the dish delivers a tantalizing mix of heat, savory notes, and a characteristic numbing sensation that Sichuan cuisine is famous for. Garnished with fresh vegetables and herbs, this dish is a flavorful journey and a testament to the culinary prowess of Chengdu.
Organic. Gluten-Free. Spicy. Commonly known as Maocai, Chengdu Hot Pot is a unique, single-serving dish akin to a pre-cooked hot pot, innovatively crafted by the people of Chengdu. Their love for spicy hot pot is unmatched, leading to the creation of Maocai as a quicker, more convenient version of their cherished spicy hot pot, allowing for more frequent indulgence in this ultimate feast. Our 'Chengdu Garden Medley Hot Pot' is thoughtfully curated for our vegetarian patrons who share an affinity for the tantalizing Chengdu hot pot. Loaded with seaweed knots, tofu skin, Chinese glass noodles, a medley of mushrooms, and seasonal Chinese vegetables, it provides a rich and satisfying experience that rivals its meat counterpart.
Chengdu is famous for its hot pot, but eating hot pot alone inevitably seems lonely for solo travelers. The risotto is an excellent solution to this problem:Pick out your dish for one person from many dishes.Have the chef put the dish in a large soup pot and cook it. Serve it out and pour red oil over it to make it taste very similar to a hot pot.Unlike the north's spicy hot pot, the risotto in Chengdu is more oily, and there is absolutely no sesame sauce in the ingredients.
Chengdu is famous for its hot pot, but eating hot pot alone inevitably seems lonely for solo travelers. the risotto is an excellent solution to this problem:pick out your dish for 1 person from many dishes. Have the chef put the dish in a large soup pot and cook it. Serve it out and pour red oil over it to make it taste very similar to a hot pot. Unlike the north's spicy hot pot, the risotto in chengdu is more taste, and there is absolutely no sesame sauce in the ingredients.
Looking for a dish that screams Chengdu? Look no further than this little superstar! This dish isn't just food it's a celebration of Chengdu's culinary culture, and we're excited to share it with you! We start with the juiciest pork ribs and then spice them up with a blend of traditional Chengdu seasonings and herbs. After slow-cooking them to perfection, we finish them off on the grill, bringing out the unique flavors of Chengdu-style barbecue. One bite, and you'll feel like you're on the streets of Chengdu, savoring every delicious morsel.
Get ready to ignite your taste buds with our Porkylicious Firecracker Trotters! Straight from the flavor-filled streets of Chengdu, this dish is a sizzling sensation that'll make your taste buds dance in delight.Imagine tender pig trotters, roasted to crispy perfection, with a secret blend of spices that'll send fireworks exploding in your mouth. It's like a flavor bomb that'll make you go, "Bam! Pow!"These trotters are the epitome of cuteness and deliciousness combined. With each bite, you'll experience a harmonious melody of spice, sweetness, and just a hint of mischief. It's like a playful symphony for your taste buds!Step into our quirky world of gastronomic wonders, where pig trotters become magical delicacies. Join us on this epic culinary adventure and discover why these Porkylicious Firecracker Trotters have foodies and locals buzzing with excitement.Caution: May cause uncontrollable smiles, happy dances, and an irresistible urge to order seconds. Brace yourself for a whimsical food journey like no other, as you indulge in the adorable and flavorsome delight that is Chengdu's Spicy Swirl - Porkylicious Firecracker Trotters! Let the cuteness explode on your palate!
Chengdu's unique food culture is heavily influenced by its mountainous surroundings, which have historically limited access to certain types of meat and resources. As a result, the people of Chengdu have been resourceful in their use of available ingredients, making use of whatever is locally abundant.Rabbit meat is a prime example of this resourcefulness, as it became a staple food in the region due to its abundance before modern agriculture was introduced. Today, it is still a beloved ingredient and is considered a superior meat choice due to its high protein and low-fat content.Our restaurant honors this tradition by serving the best BBQ rabbit shreds in Chengdu. Our recipe highlights the meat's natural flavor and combines it with a blend of spices that reflect the local ChengDu cuisine. The result is a dish that is both flavorful and healthy, loved by foodies and locals alike.By serving our BBQ rabbit shreds, we hope to showcase the rich culinary heritage of Chengdu and offer a taste of the region's unique food culture to our customers.
"Chengdu's Mind-Blowing Pork Brain Flower" is a delicious and unique dish that you have to try! Made from pig's brain, and other ingredients, this dish is cooked to perfection and has a soft and tender texture, similar to fragrant tofu. The dish is then topped with a generous amount of spicy and numbing seasoning made from chili peppers and Sichuan peppercorns, giving it a burst of flavor that will leave you craving for more. This dish is one of the most famous and representative dishes of ChengDu cuisine, and a must-try for anyone visiting Chengdu City.
Spicy and full of character. Pork intestine, a cherished delicacy across various regions of China, takes center stage in this dish. Its unique texture - chewy yet tender, fatty yet succulent - infuses each bite with an explosion of flavor. The vivid, complex taste sends your palate on a culinary journey, transporting you to the bustling streets of ChengDu with every slurp.
Each day, we handcraft our pork wontons in-house, to be then bathed in our renowned chili oil-infused bone broth. The result is a dish that's not just spicy and aromatic, but packed with depth and layers of flavor. It's a taste experience that's as indulgent as it is unforgettable.
Pork feet are considered a delicacy in China due to the common belief that the high collagen content in pork feet is highly beneficial for ladies to have smoother skins, thus preserving their beauty. A rich soup with extremely soft hand-trimmed pork feet is the perfect companion for any spicy dish.
ChengDu-Style Napa Cabbage Hearts in Chicken Soup: Unveiling the essence of simplicity. This unique dish features napa cabbage hearts, also known as Chinese cabbage, delicately immersed in a rich chicken soup. Don't be fooled by its apparent simplicity; mastering this dish is a true testament to a chef's skill. Traditional Chinese fine dining reveres it as the ultimate test of extracting extraordinary flavors from everyday ingredients. Prepare to be captivated by the blend of simplicity and incredibility.
Delicately Handcrafted Pork Wontons in Legendary Chicken Broth - Every day, our dedicated chefs prepare fresh, succulent pork wontons in-house. These exquisite parcels of flavor are then gently bathed in our legendary chicken broth, renowned for its depth. This seemingly simple dish delivers an incredibly satisfying, heartwarming, and taste-bud-tantalizing experience that reflects the pure essence of Chengdu's culinary tradition.
Incredibly thin noodles that are made in-house everyday meats our legendary chicken broth. It is simple, clean, and sensational.
It really doesn't get any more satisfying than having hand-stretched chewy noodles served in an umami-rich spicy bone broth with slow-cooked tender beef.
You may have had Chinese tomato and egg noodles quite a few times, but this chengdu take on a common household dish is guaranteed to comfort you with a signature chengdu twist. You won't have your tomato and egg noodle any other way from now on.
Real chengduers will tell you that the best way to enjoy rice is by soaking it in flavorful soups, especially so when that soup is an umami-rich slow-simmered chicken broth. We elevate this dish further by adding perfectly soft and moist premium grade Japanese short-grain rice on top.
It really doesn't get any more satisfying than having hand-stretched chewy noodles served in an umami-rich bone broth tomato soup with slow-cooked tender beef.
Real ChengDuers will tell you that the best way to enjoy rice is by soaking it in flavorful soups, especially so when that soup is an umami rich bone broth tomato soup with slow-cooked tender beef in it. We elevate this dish further by adding perfectly soft and moist premium grade Japanese short-grain rice on top.
Ice jelly is a wildly popular traditional chengdu desert. It is entirely plant-based and served in fruity brown sugar juice. Try it out, and you'll join the cult!
Chengdu's cuisine is predominantly spicy. Whether it's Sichuan cuisine or hot pot, the element of spice is inseparable. 1 of chengdu's special snacks is the best companion for spicy food: sweet and cold ice powder. Ice noodles can be flavored with brown sugar juice, known as brown sugar ice noodles, or liquor, known as sanxian rice noodles. Everybody can also add peanuts, hawthorn slices, raisins, black glutinous rice, and other condiments to the rice powder. When traveling in chengdu, you can either specialize in ice noodles at a street-side snack bar or order an ice noodle to ease the spice while eating a hot pot.
A highly delicate traditional ChengDu sweet that is made by deskinned cherry tomatoes and flower-infused sweet juice. The making of this dish is very time-consuming and labor-intensive, but people kept it because of its unique flavor.
Originally hawked along the streets by its founder, lai yuanxin, the soup dumplings are now a signature snack in chengdu and have spread throughout the city's streets and alleys. Compared with ordinary dumplings, chengdu's lai dumplings are not sticky, not sticky to the teeth, not greasy, sweet, and soft. For the mainly spicy chengdu cuisine, the sweet lai dumplings are an anomaly, allowing visitors who do not eat spicy food to experience the traditional chengdu snack.
Longjing Green Tea Cinnamon Cake . Sweet-scented osmanthus cake originated in china during the ming dynasty. Though its exact origin is unclear, folk tales have it that the poet yang shen dreamed of visiting the moon in order to take the imperial exam. In the dream, he saw a magnificent palace and a huge and sweet-smelling osmanthus plant. He picked it and brought it back with him to earth. Toward the end of the ming dynasty, a peddler from xindu named liu jixiang was inspired by this story to collect fresh osmanthus flowers. He extracted their essential oils, strained them over sugar, and mixed them with glutinous rice to produce the familiar form of the sweet we know today. It is now a xindu specialty.
Cold cake is a flavorful snack of chengdu, which is transparent and thinly sliced with a slightly green color. In summer, it is served in a bowl and drizzled with brown sugar water for a touch of enticing coolness. Its green color comes from a medicinal herb, plantain.
One year, Royal Highness Zhu's concubine, from a noble family, was the daughter of the Duke of Liang State Lan Yu. When she saw the peach blossoms falling all over the royal palace, she ordered someone to collect them and arranged for the royal chef in King Shu's palace to make pastries from the peach petals. The royal chef then used the petals, lard, flour, and red bean filling to make a small snack, which the queen tasted and named "peach blossom pastry." Every year when the peach blossoms were in full bloom, the imperial chef would make peach blossom pastry, slowly handed down to the modern version of peach blossom pastry after continuous evolution and improvement.
Ciba ("ba" means cake), also known as nianba ("nian" means New Year), is a traditional Chinese snack made from glutinous rice pounded into a paste. It is often molded into the shapes of balls or cuboids. Ciba is often fried or steamed before being served.
Pork ear is a traditional drinking snack. It's widely loved in china because it consists mostly of soft skin and cartilage, making it tender and crispy at the same time. Ladies enjoy pork ears and pork feet because they believe the high collagen content in these ingredients gives them smoother skins.
Taste the ultimate combination of Chengdu sweet snacks x Fujian tea culture.
New collaboration with da mao jia x tsaocaa! Taste the ultimate combination of chengdu sweet snacks x fujian tea culture. Piece the drinks together, like a puzzle, to uncover designs inspired by architecture in fujian and chengdu. With authentic tasting flavors and beautiful packaging, this is perfect for tea lovers everywhere.
None-alcohol.
Chengdu tomato beef rice soup Chengdu chicken rice soup Water jelly cake with black sugar Sweet tofu pudding
a person eating a bowl of noodles with chopsticks
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a person eating a bowl of noodles with chopsticks
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bowls of chinese food with chopsticks
a close up of a bowl of food
food, chicken wings and fried chicken
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food, fried chicken, chicken wings and fried chicken, fried chicken wings, bbq chicken, chicken wings, bbq wings, chicken, poultry
poultry, fried chicken wings, chicken wings and fried chicken, bbq wings, food, fried chicken, chicken, chicken wings, bbq chicken
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food, chicken wings and fried chicken, bbq wings, poultry, chicken wings, bbq chicken, chicken, fried chicken wings, fried chicken
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Andrew P.
Jul 31, 2024
My partner and I ordered from the Da Mao Jia food booth at the Chinatown Summer Fair last weekend and we were very happy and impressed with our food. We both got two very different items (pictured in this review) and both were delicious! The staff was very friendly and we were even able to roll a dice to play this game after making a purchase which was fun. They also had a big panda taking photos and dancing nearby with fair go-ers. Will definitely need to check out their brick & mortar location soon!
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Mark W.
Mar 2, 2024
Taste of Sichuan from Da Mao Jia via Uber Eats!My dinner from Da Mao Jia, ordered via Uber Eats, was an authentic Sichuan culinary journey, featuring a selection of tantalizing dishes that transported my taste buds to Chengdu.Food:5/5I indulged in the following Sichuan specialties:1. Authentic Chicken Soup Rice (Chengdu)2. Chicken Leg Kingdom Feast (Chengdu)3. Tempting Bon Bon Chicken (Chengdu)Service: 5/5The delivery service from Da Mao Jia via Uber Eats was prompt and efficient, ensuring that the dishes arrived fresh and ready to enjoy. The order is correct. Ambiance: 5/5Haven't been to the restaurant , however, I can comment on the packaging. The to-go boxes from Da Mao Jia were not only practical but also featuring unique panda figures that added a touch of charm to the dining experience. The attention to detail in the packaging was truly impressive and enhanced the overall enjoyment of the meal.Price: 5/5The prices for the dishes from Da Mao Jia were reasonable, offering excellent value for the authentic Sichuan flavors and generous portions provided.My dinner from Da Mao Jia via Uber Eats was a fun exploration of Sichuan cuisine, with each dish showcasing the bold and spicy flavors of Chengdu. It's a convenient way to experience the authentic tastes of China's Sichuan province from the comfort of home. I eagerly anticipate my next order from Da Mao Jia for another flavorful journey!
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Kangni X.
Jul 6, 2023
Finally got to try this restaurant through Chowbus. When I saw brain, intestines and pork ear on the menu, I knew I wanted to try this place.To start, the takeout packaging is adorable!!! The bag is heavy duty and reusable. The food is in paper packaging, so unfortunately not microwaveable but less plastic! Their food fits their packaging perfectly. I appreciate the thought put into this aspect.For the food, flavor is dialed to maximum!The vermicelli and pork intestines was packaged with noodles and soup separately. Great way to keep the noodles from become soggy. However, I did put this in the fridge before trying to reheat and the noodles did end up clumping, but the noodles were still soft, just had to boil and breakup the noodles! The soup was spicy and sour. I added extra vegetables like lotus root and thick kelp.The brains were so tender! Amazing flavor with a melt in your mouth texture. I think it had some cumin too.The pork ears are roasted and then extra dry seasoning added. The slices were thicker than I expected, but because the ears are cooked to a super tender consistency, you get a great jelly + crunch (cartilage) texture that feels hearty.The mixed veggies and proteins in hot pot was great too. Great variety of toppings - intestines, beef stomach, imitation crab, spam, thin slices of fatty beef. Veggies included kelp knots, bean sprouts, woodear fungus. There was also a green thick flat noodle that absorbed flavors really well. This had everything I like in hotpot. The broth is minimal so it's not coated in oil. Pairs really well with rice and the container was stuffed!Last but not least dessert - 3 cannons aka sticky rice balls rolled in a roasted bean powder with a brown sugar syrup. The syrup was in a separate sauce container keeping the roasted powder on the ball dry. Syrup was not that sweet. The sticky rice ball was super soft. Even after I put them in the fridge, they firmed a bit up but still had a good chewy texture. Recommend eating this fresh.Highly recommend this place! If takeout is this great, I really want to try in person and I want to eat the whole menu!!
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Judy S.
Mar 2, 2023
If you are looking for something a little different than you typical Chinese restaurant you will love this place. Be ready, the food has a kick. An amazing kick, but a wow it is spicy. There are some basic noodles that were very good and had no heat to them at all. But leave it to me and my hubby to toss it in the rest of the amazing sauce left over from our other dishes because we apparently need our lips to burn even more. Seriously couldn't not stop eating. So.goooood!We tried 3 of the dishes. The Chengdu Hot & Chengdu Hot and Sour Fern Root Noodles is a cold dish. Excellent. ChengDu Handmade Zhong Dumplings. This one is hot and yes.. spicy! And the water noodles which are very basic, but yummy!At this location there is no seating. There is a very tiny area you walk in to order on a nice sized ordering screen or you can place your order on line and pick up. We ordered and then took home our goodies. My gosh the take out containers are the next level. The bag our food came in was insulated and everything was well packaged. This is a great place! Give it a try!
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Pam C.
Oct 16, 2022
Review for takeout. I have never actually eaten in but have been a pretty regular takeout customer at Da Mao Jia. For people in the north side they also have Royal Princess Zhu which looks like it has the same menu. I'm a huge fan of DaMao Jia and their numbing / spicy Chengdu flavors. I love that they have focused completely on traditional dishes and flavors. My favorite are the hot pots here which come with a generous serving of proteins and veggies in a spicy broth. All of their options are very tasty. Other favorites include the volcano wontons and their many creative desserts. All of the takeout comes immaculately packaged with very instagrammable contains and cute utensils packs. My only gripe is the containers are NOT microwave safe and will smoke / melt if you try. Really excited to try more of the menu here!
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Anna S.
Sep 19, 2022
Exciting selection of food - I came here to try their spicy tofu soup. It was a bit overpriced for the amount they give. The taste was alright - I've have better Chinese tofu soup. The packing is so fancy I feel like 50% of the charge probably went to the packaging fee. (Kidding) The shop is small. It has no indoor seating. It's no contact order. There is a self-ordering machine in the front. The restaurant is conveniently located in a plaza with dedicated parking spaces. This is a less hectic choice if you can't find parking near China town.
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Steve A.
May 23, 2022
Chinese doesn't get any more authentic. Da Mao Jia is a place that is what you think of when you go to a restaurant in Chinatown. It's actually in Bridgeport, but that's just about close enough for those around it. How about some of the craziest things you have ever eaten, as in brains and gizzards. There's luckily also things for vegetarians. A lot of Chinese restaurants have Americanized menus so it's less daunting. It's not like this here. They have a ton of authentic stuff. Forget about dumplings. It has way beyond that. Holy cow, literally, as you can eat cow brain. Of course I haven't, so when we went here I got something from the slim but good vegetarian friendly options. It's not cheap. This place is costly but it's so good though. Both of us got the Cheng Du Veggies In Hot Pot. It's $18, so it's pricy. This has glass noodles, mushrooms, seaweed knots, and tofu skin. It actually was a lot of food. The broth was thick, and it was more like a stew. Go for some authentic Chinese. It's the place to go for Chengdu dishes. The food is on the expensive side but this is one of the rare times it's worth all that.
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Cal L.
Jan 22, 2021
I hate to start the review with the flex, but my wife is from Chongqing and I'm 1/4 from Chengdu. Haha. We came by this place with super high expectations, especially in light of the menu that had a bunch of more exotic items that many Americans would shy away from. We found the food to be OK. The flavors were pretty good, and the ingredients were fresh. It was very thoughtful that they included a face mask with our order. I think it speaks highly of the staff and the management that in such a weird time, they were so thoughtful about packaging food in a way that would be great for takeout.We got the spicy wontons and the spicy dumplings, and felt that the ratio of rapper/skin to meat was way too high. There was just very, very little meat in our dumplings. The sauce was delicious though, and I almost drank it. I'm glad I didn't (it's straight oil LOL)We also got the beef noodle and spicy broth, and the and the Chengdu mixed veggies in hot pot. Both were on the oily side, which is what one would come to expect in this sort of cuisine, but the oil was not quite as flavorful and fragrant as we expected. It's not exactly fair, because Chicago is a pretty crowded market for good Szechuan food.I think we will give this place another try next month. They have a bunch of snacks, and we can try other entrées as well. Very much excited, and looking forward to writing another review!
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Alex L.
Dec 10, 2022
I used to really like this place. Pre-pandemic this place was one of my favorite places to eat - generous portion sizes, great flavors, fresh ingredients. Throughout the pandemic, when they became take-out only - I supported them because I liked their food, but saw a rapid deterioration in portion sizes/ingredients quality. For example, the beef doesn't taste as fresh and they didn't include lotus root (probably not in season but then don't put it on the menu). After a few bad experiences, we don't really eat there anymore.However, the one dish that has been always solid is their pig feet. If I weren't as lazy, I'd order just their pig feet and stop somewhere else for the rest of my dinner.
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Amber C.
May 21, 2024
Very good noodles. Spicy but so flavorful. Dumplings were underwhelming. Service was fast. Ambiance was nice.
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