Fangcheng Xiao Chu Hot Zigong Cuisine
Sichuan cuisine · ⭐ 3.5
No. 115, 1st Floor, Building 2, No. 177, Middle Section of Tianfu Avenue, High-Tech Zone
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 115, 1st Floor, Building 2, No. 177, Middle Section of Tianfu Avenue, High-Tech Zone. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Mixed Ear Leaves, Twice-Cooked Pork, Spicy Pig Intestines.
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: Chengdu
- Category: Sichuan cuisine
- Rating: 3.5
- Address: No. 115, 1st Floor, Building 2, No. 177, Middle Section of Tianfu Avenue, High-Tech Zone
- Popular dishes: Cold-Mixed Ear Leaves, Twice-Cooked Pork, Spicy Pig Intestines, Stir-Fried Seasonal Vegetables, Chinese Cabbage and Tofu Soup
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Dishes
Cold-Mixed Ear LeavesA refreshing cold dish made with fresh pig ears, cucumber, and herbs, dressed in a tangy and spicy sauce.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Spicy Pig IntestinesSpicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
Stir-Fried Seasonal VegetablesStir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
Chinese Cabbage and Tofu SoupCabbage and tofu soup is a simple home-style dish, primarily made with fresh cabbage and soft tofu. The preparation typically involves washing and cutting the cabbage into segments, cubing the tofu, then boiling them together in water and seasoning with an appropriate amount of salt.
Salt-fried PorkSalt-fried meat is a Chinese dish made primarily with pork, typically using fatty pork slices stir-fried with doubanjiang, garlic, ginger, and green peppers. The pork is first pan-fried to release oil, then seasoned and mixed with vegetables for a flavorful, tender result.
Zigong Stewed Mud CarpA Sichuan specialty dish from Zigong, featuring fresh mud carp fried and simmered with chili, Sichuan pepper, and fermented bean paste, resulting in a spicy and fragrant flavor.
Golden Beef StripsA Chinese dish made with thinly sliced beef and vegetables, stir-fried to a tender texture with a savory flavor.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.