绝城芋儿鸡(犀浦旗舰店)
Sichuan cuisine · ⭐ 4.2
No. 165, Xi Chi 3rd Street
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 No. 165, Xi Chi 3rd Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Plum Wine, Pickled Pepper Guizhou Fish, Fresh Rabbit Hot Pot from Zigong Old Street.
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: 4.2
- Address: No. 165, Xi Chi 3rd Street
- Popular dishes: Plum Wine, Pickled Pepper Guizhou Fish, Fresh Rabbit Hot Pot from Zigong Old Street, Braised Chicken with Taro, Taro Chicken
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Dishes
Plum WinePlum wine is a beverage made primarily from green plums and sugar, mixed and soaked with white liquor or sake. The fresh aroma of the green plums combines with the rich flavor of the alcohol to create a unique taste.
Pickled Pepper Guizhou FishFresh Guizhou fish steamed with pickled peppers and seasonings, resulting in tender meat and a spicy-sour flavor.
Fresh Rabbit Hot Pot from Zigong Old StreetA Sichuan dish featuring fresh rabbit meat stir-fried with vegetables and spicy seasonings, known for its rich, numbingly spicy flavor.
Braised Chicken with TaroYu'er Shao Ji is a dish made primarily with chicken and taro. Chicken pieces are blanched to remove odor, then cooked with taro in a pot with seasonings until flavorful. Common seasonings include soy sauce, ginger slices, and green onions.
Taro ChickenYutou Chicken is a dish primarily made with chicken and taro. The chicken is cut into pieces and simmered together with taro, along with appropriate seasonings. It is slowly stewed over low heat until the chicken becomes tender and the taro softens, resulting in a rich and flavorful broth.
Braised Chicken Feet with TaroA spicy Sichuan dish featuring tender chicken feet and soft taro, simmered in a rich, aromatic sauce with chili and fermented bean paste.
TaroTaro is a root vegetable, with taro as the main ingredient, typically cooked by steaming, boiling, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs or chicken to make taro stew or taro soup.
Korean Fire Chicken Noodle with TaroA spicy Korean-style dish featuring chicken and taro, stir-fried with chili paste and noodles for a bold, fiery flavor.
Spicy Signature Taro ChickenA spicy Sichuan-style dish made with chicken and taro, stir-fried with chili and Sichuan peppercorns for a bold, numbing flavor.
Spicy Gui FishSpicy Gui Fish is made with fresh carp and seasoned with Guizhou chili, Sichuan pepper, and fermented broad bean paste, resulting in a flavorful, spicy dish.
Chicken Soup RiceChicken rice is made primarily with chicken and chicken bones, simmered slowly in water to create a rich broth. The rice is then cooked in the broth or served alongside it in a bowl. Seasonings such as green onions and ginger slices may be added, and some recipes include additional ingredients like mushrooms and carrots.