Xiuchuan Commune Beef Skewers (Fengxiang Branch)
Hot pot · ⭐ 4.0
Tianfu Oucheng, No. 168 Fengxiang Avenue
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at Tianfu Oucheng, No. 168 Fengxiang Avenue. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Cold Pot Duck Blood, Layered Tripe, Signature Fresh Duck Blood.
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: Hot pot
- Rating: 4.0
- Address: Tianfu Oucheng, No. 168 Fengxiang Avenue
- Popular dishes: Cold Pot Duck Blood, Layered Tripe, Signature Fresh Duck Blood, Fresh Skewered Large Shrimp, Old Chengdu Taro Noodles with Fermented Rice Wine
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Dishes
Cold Pot Duck BloodCold pot duck blood is a dish made primarily with duck blood, sliced and stir-fried in a cold pan with scallions, ginger, garlic, and doubanjiang to absorb the flavors while maintaining its tender texture without high heat.
Layered TripeQian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
Signature Fresh Duck BloodSignature fresh duck blood dish made with fresh duck blood, blanched in boiling water until set, then stir-fried or simmered with scallions, ginger, garlic, and chili for a smooth, elastic texture.
Fresh Skewered Large ShrimpFresh large shrimp, deveined and skewered, deep-fried until crispy and golden, offering a savory and tender bite.
Old Chengdu Taro Noodles with Fermented Rice WineA traditional Sichuan dessert made with sweet potato noodles and fermented rice wine, sweet and slightly alcoholic.
Fatty Intestine with KnotsFechangjie is a dish made primarily from pork intestines, cleaned and blanched, then stir-fried or stewed with bean sprouts, wood ear mushrooms, and seasonings like scallions, ginger, garlic, soy sauce, and cooking wine for rich flavor.
Beef with Cordyceps MushroomBeech mushroom beef is a dish made by stewing beef brisket or shank with caterpillar fungus. First blanch the beef to remove odor, then cook with the fungus, water and seasonings over low heat until the beef is tender and the fungus is flavorful.
Fried Rice with EggsFried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.