Shu Ma Po Hunan Cuisine Stir-Fry (Xi'an First Store)
Sichuan cuisine · ⭐ 4.4
First Floor, West Side of Hairong Mingcheng Community, Opposite the North Gate of Sports Park, Fengcheng 9th Road
Dragon Mate tips
If you are traveling in China to visit Xi'an, this restaurant is worth a stop for great food. This restaurant is located at First Floor, West Side of Hairong Mingcheng Community, Opposite the North Gate of Sports Park, Fengcheng 9th Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Twice-Cooked Pork, 18-Second Liver, Spicy Dan Dan Noodles with Blood Sausage.
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: Xi'an
- Category: Sichuan cuisine
- Rating: 4.4
- Address: First Floor, West Side of Hairong Mingcheng Community, Opposite the North Gate of Sports Park, Fengcheng 9th Road
- Popular dishes: Twice-Cooked Pork, 18-Second Liver, Spicy Dan Dan Noodles with Blood Sausage, Sichuan Boiled Pork Slices, Shu Flavor Huaiao Braised Pork
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Dishes
Twice-Cooked PorkA classic Sichuan dish made by stir-frying boiled pork slices with green peppers and scallions, seasoned with fermented broad bean paste and chili.
18-Second Liver18-second liver is a quick-cooked dish using pork liver as the main ingredient. The liver slices are blanched in boiling water for about 18 seconds, then quickly removed to maintain a tender texture. It's typically seasoned simply with scallions, ginger, garlic, soy sauce, and cooking wine, and may include a small amount of starch for extra smoothness.
Spicy Dan Dan Noodles with Blood SausageShancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Shu Flavor Huaiao Braised PorkPremium pork belly is slowly braised with Huangjiao wine, rock sugar, and soy sauce, resulting in a glossy red color, rich yet not greasy, melting in the mouth. Combines Sichuan flavors with the aroma of Huangjiao wine, balanced in sweet-salty taste and rich fragrance.
Sliced Beef with Young GingerA spicy Sichuan dish made with tender beef strips stir-fried with young ginger, garlic, and chili for a fragrant, slightly numbing flavor.
Grandpa's Kung Pao ChickenChicken cubes stir-fried with peanuts, dried chilies, and Sichuan peppercorns, characterized by a savory-sweet taste with a rich spicy kick.
Grandma's Fish-Flavored Pork StripsMade with pork tenderloin, wood ear mushrooms, carrots, and green peppers, stir-fried quickly. Seasoned with pickled chili, doubanjiang, sugar, vinegar, and soy sauce, delivering a balanced tangy-sweet-spicy flavor with tender and crisp texture.
Inherited Intangible Cultural Heritage Mapo TofuA classic Sichuan dish made with soft tofu, minced beef, and spicy seasonings like doubanjiang, chili, and Sichuan peppercorns. Known for its numbing heat and rich flavor.
Braised Pig Trotters with SoybeansHuangdou stewed pig trotters is a dish made primarily with pig trotters and soybeans. After blanching, the trotters are cooked with soaked soybeans in water, soy sauce, cooking wine, and ginger slices until tender and flavorful.