Xiweiman Tian Hot Pot Fish
自助餐 · ⭐ 4.5
Nos. 145–147, Xichi 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 Nos. 145–147, Xichi 3rd Street. It is a 自助餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Xiao Wei Yi, Seasoning Mix, No-Residue Pot.
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: 自助餐
- Rating: 4.5
- Address: Nos. 145–147, Xichi 3rd Street
- Popular dishes: Xiao Wei Yi, Seasoning Mix, No-Residue Pot, Freshly Killed Triangle Peak, Freshly Killed Live Fish
China trip · China travel
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Dishes
Xiao Wei YiA delicate dish made with soft tofu, shrimp, mushrooms, and green peas, stir-fried to perfection.
Seasoning MixXiaoliao is a flavorful condiment made by finely mixing various spices and seasonings, primarily including minced garlic, minced ginger, chopped chili, and Sichuan pepper powder. It is prepared through simple stir-frying or marinating to enhance the depth and taste of dishes.
No-Residue PotA hearty pot dish made with bone broth and soft ingredients like tofu and vegetables, served without any residue for a clean, rich flavor.
Freshly Killed Triangle PeakFreshly killed triangle peak uses fresh pork shoulder, marinated and pan-seared to perfection, offering a juicy and flavorful experience.
Freshly Killed Live FishFreshly caught live fish is selected, slaughtered, and cleaned by removing the internal organs and scales. Depending on the cooking method, it can be cut into pieces or cooked whole. Common preparations include steaming, braising, stewing, or frying, enhanced with seasonings such as ginger, scallions, and garlic to elevate the flavor.
Freshly Caught BullfrogFreshly killed American bullfrog is a dish primarily made with fresh live frogs, typically using bullfrogs or American frogs. After slaughter, the skin and bones are removed, then stir-fried with spices such as chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste). Aromatics like garlic, ginger, and green onions are added to enhance flavor. The dish offers a tender texture and rich, flavorful broth.
Spicy Bullfrog and Catfish Stir-fryA spicy fusion dish featuring bullfrog and catfish, simmered in a secret chili broth with vegetables and noodles, delivering rich flavor and tender texture.
Sour Cabbage Appetizer Hot Pot BaseA sour cabbage-based hot pot base made with pork and vegetables, offering a tangy and refreshing flavor.