Xike Fusion Cuisine (Xijie Branch)
Sichuan cuisine · ⭐ 4.1
Unit 1F-68, Building 17, Phase II Xijie, University Town, Jingyuan Road
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at Unit 1F-68, Building 17, Phase II Xijie, University Town, Jingyuan Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Thai Mango Sticky Rice, Braised Perch in Brown Sauce, Xike Steel Pipe Chicken.
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: Chongqing
- Category: Sichuan cuisine
- Rating: 4.1
- Address: Unit 1F-68, Building 17, Phase II Xijie, University Town, Jingyuan Road
- Popular dishes: Thai Mango Sticky Rice, Braised Perch in Brown Sauce, Xike Steel Pipe Chicken, Stone Pot Brain Tofu, Secret-Recipe Roast Chicken
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Dishes
Thai Mango Sticky RiceA traditional Thai dessert made with sticky rice, fresh mango slices, and coconut milk sauce.
Braised Perch in Brown SauceBraised perch in savory sauce is made with fresh perch, pan-fried until golden and then simmered in a rich sauce of soy sauce, sugar, vinegar, ginger, and garlic.
Xike Steel Pipe ChickenA specialty dish made with chicken marinated in a secret sauce and grilled to perfection, featuring tender meat and crispy skin.
Stone Pot Brain TofuA Sichuan dish featuring tender tofu and pig brain simmered in a stone pot with spicy chili and fermented bean paste, delivering rich, numbing heat.
Secret-Recipe Roast ChickenSecret recipe roasted chicken uses tender chicken as the main ingredient, marinated with a special seasoning to infuse flavor, then slowly roasted at the right heat until the skin turns golden and crispy while the meat remains tender and juicy. Accompanied by a secret blend of spices, it delivers a unique taste.
Shanghai-style Braised Pork BellyOld Shanghai braised pork belly is primarily made with fatty pork belly. After blanching to remove odor, it is simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices to achieve tender meat and a bright red color.
Love in Eggplant HalvesLove of Eggplant and Green Beans is a dish primarily made with eggplant and green beans. The eggplant is cut into strips, and the green beans are sliced into segments. Both ingredients are first deep-fried to a half-cooked state. Then, in a wok, seasonings such as minced garlic, soy sauce, and salt are added, and the eggplant and green beans are stir-fried together until fully cooked, before being served on a plate.
Stir-Fried Clams with Garlic and ChiliA seafood dish made by stir-frying fresh clams with garlic and chili, resulting in a savory and slightly spicy flavor.
Sour Soup Beef SlicesA dish of tender beef slices cooked in a tangy sour broth, popular in Sichuan cuisine.
Spicy Cold-Blended Crucian CarpA refreshing dish made with fresh crucian carp, seasoned with spicy peppers and herbs, served chilled.