Fish Cooking Chengdu Tofu Fish
Sichuan cuisine · ⭐ 4.5
No. 69, Houcun West 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 No. 69, Houcun West Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Le Shan Sweet Skin Duck, Kung Pao Chicken, Dry-Fried Pork 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: Xi'an
- Category: Sichuan cuisine
- Rating: 4.5
- Address: No. 69, Houcun West Road
- Popular dishes: Le Shan Sweet Skin Duck, Kung Pao Chicken, Dry-Fried Pork Intestines, Dry-Fried Spicy Chicken, Sichuan Spicy Chicken
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Dishes
Le Shan Sweet Skin DuckLe Shan Sweet Skin Duck is a traditional dish from Leshan City, Sichuan Province, made primarily with duck. After marinating and air-drying, the duck is deep-fried until the skin becomes crispy, then brushed with a special syrup or honey water to create a glossy red appearance and a sweet flavor. The meat is tender and juicy, while the skin is fragrant, sweet, and crunchy.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Dry-Fried Pork IntestinesDry-fried intestines is a Chinese dish made primarily from pig intestines. After blanching to remove odor and cutting into segments, it's stir-fried in oil until slightly charred, then mixed with chili, garlic, ginger, and other seasonings.
Dry-Fried Spicy ChickenDry-fried chili chicken is a dish primarily made with chicken, using dried chilies and Sichuan peppercorns as辅料, stir-fried at high heat to make the chicken dry, fragrant, and crispy. The chicken is cut into pieces, marinated to absorb flavor, then stir-fried together with chilies and peppercorns until golden and crispy, delivering a unique dry fragrance.
Sichuan Spicy ChickenA classic Sichuan dish made with chicken stir-fried in a spicy and numbing sauce using chili peppers and Sichuan peppercorns.
Salted Pepper Seafood MushroomsA Chinese dish made with seafood mushrooms fried until crispy and seasoned with salt, pepper, and garlic for a savory, crunchy flavor.
Imperial Golden Soup Tofu FishA premium dish featuring tender tofu and fresh fish simmered in a rich golden broth, blending spicy and savory flavors typical of Sichuan cuisine.
Fried Tofu Skin with PeanutFried tofu skin mixed with roasted peanuts, seasoned with soy sauce, sesame oil, and chili oil for a savory, slightly spicy flavor.
Sour RadishSuan Luobo is a pickled dish primarily made from radish. The preparation involves slicing the radish, salting it to draw out moisture, then adding sugar, vinegar, chili, and other seasonings for pickling. Finally, it is sealed and stored until the radish absorbs the flavors and becomes sour.
Green Pepper and Century EggGreen pepper and century egg salad made by mixing diced or sliced green peppers with chopped century eggs, then seasoning and tossing. No cooking required.
Spicy Tofu FishSpicy tofu fish features tender fish fillets and soft tofu in a rich, spicy sauce made with chili and Sichuan peppercorns.
Spicy Tofu FishSpicy tofu fish is a dish made primarily from fish meat and soft tofu. The fish is sliced, marinated with spicy seasonings, then cooked together with soft tofu and various spices and vegetables, resulting in a flavorful, spicy, and aromatic dish.