Tangfeng Spicy Fish (Zhuaque Branch)
Hot pot · ⭐ 3.7
No. 41, East Section of Youdian North Lane
Dragon Mate tips
If you are traveling in China to visit Xi'an, 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. 41, East Section of Youdian North Lane. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Tang Feng Platter, Hand-Cracked Noodles (Unlimited), Chrysanthemum Tea.
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: Hot pot
- Rating: 3.7
- Address: No. 41, East Section of Youdian North Lane
- Popular dishes: Tang Feng Platter, Hand-Cracked Noodles (Unlimited), Chrysanthemum Tea, Stir-fried Lotus Root Salad, Stir-fried Fish with Boneless Pangasius
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Dishes
Tang Feng PlatterA platter featuring a variety of classic dishes such as braised pork, Kung Pao chicken, steamed sea bass, and cold-mixed wood ear mushrooms, offering rich flavors and diverse textures.
Hand-Cracked Noodles (Unlimited)Freshly hand-cranked noodles, served unlimited with various broths or sauces—perfect for noodle lovers.
Chrysanthemum TeaChrysanthemum tea is made from dried chrysanthemum flowers, often blended with honeysuckle and goji berries. It is brewed with hot water and offers a refreshing, mild flavor with cooling properties.
Stir-fried Lotus Root SaladA cold dish made by stir-frying fresh lotus root with garlic, chili oil, vinegar, and soy sauce, offering a crisp and tangy flavor.
Stir-fried Fish with Boneless PangasiusA dish made with boneless pangasius fish stir-fried in a seasoned base of onions, garlic, and ginger, resulting in a tender and flavorful meal.
Grass CarpRemove scales from the grass carp, wash clean, cut into segments, and marinate with cooking wine and ginger slices. Then pan-fry in a wok until golden brown on both sides. Add green onions, ginger, garlic, and doubanjiang (fermented broad bean paste) to stir-fry, add water, and simmer until fully flavored. Finally, sprinkle with chopped green onions.
Taro Sweet Potato BallsTaro sweet potato balls are a type of dumpling dish made primarily from sweet potatoes and taro. Steam the sweet potatoes and taro until soft, then mash them into a paste. Add an appropriate amount of glutinous rice flour and sugar, mix well, knead into a dough, shape into small balls, and deep-fry in oil until golden and crispy.
Spicy Soup BaseSpicy broth made from beef tallow, chili peppers, and Sichuan peppercorns, stir-fried with fermented broad bean paste, ginger, garlic, and scallions, then boiled with stock or water to create a rich flavor. Commonly used for hot pot or dipping sauce with meats, vegetables, and tofu.