Xicun Xiaochu (Jinke Langqiao Branch)
Sichuan cuisine · ⭐ 4.7
No. 88, Section 2, Binjiang Road, Chongyi Subdistrict (Jinke Langqiao Shuian Residential Complex)
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at No. 88, Section 2, Binjiang Road, Chongyi Subdistrict (Jinke Langqiao Shuian Residential Complex). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Farmhouse Potato Stew, Cold Seasonal Vegetables, Reverent Stir-fried Fish.
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: Chongqing
- Category: Sichuan cuisine
- Rating: 4.7
- Address: No. 88, Section 2, Binjiang Road, Chongyi Subdistrict (Jinke Langqiao Shuian Residential Complex)
- Popular dishes: Farmhouse Potato Stew, Cold Seasonal Vegetables, Reverent Stir-fried Fish, Baby bok choy, Stir-Fried Black Pork
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Dishes
Farmhouse Potato StewA hearty stew made with potatoes, pork belly, and vegetables, slowly cooked until tender and flavorful.
Cold Seasonal VegetablesA refreshing cold dish made with fresh seasonal vegetables, lightly dressed and chilled for a crisp, light taste.
Reverent Stir-fried FishA Sichuan-style dish featuring fresh carp stir-fried with ginger, garlic, and chili, delivering a rich, aromatic flavor.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Stir-Fried Black PorkStir-fried Black Pork is a dish made primarily with black pork, quickly stir-fried with适量 vegetables. First, slice the black pork thinly and cut the vegetables into segments. Heat oil in a wok, sauté葱姜蒜 until fragrant, then add the black pork slices and stir-fry quickly until they change color. Next, add the vegetable segments and continue stir-frying. Finally, season with适量 salt and soy sauce, and drizzle a small amount of sesame oil before serving.
Spicy Pepper ChickenSpicy pepper chicken is a dish made primarily with chicken and chili peppers. Chicken pieces are blanched or pan-fried, then stir-fried with sliced peppers and seasoned to perfection. The dish has a bright color and rich flavor.
Mountain Delicacies Hot PotA hearty soup made with various wild mountain ingredients such as mushrooms, bamboo shoots, and dried seafood, simmered slowly to bring out rich flavors.
Spicy Intestine and Blood DishA spicy Sichuan dish made with pork intestines and duck blood, stir-fried and simmered in a flavorful sauce for a rich, aromatic taste.
Morel Mushroom养生 SoupA nourishing soup made with morel mushrooms and chicken or lean meat, known for its rich flavor and health benefits.
Golden Soup Fresh Snapper FishFresh snapper fish is the main ingredient, paired with a golden broth and prepared by steaming or stewing, resulting in a golden-colored soup with tender, fresh fish that has a light, slightly sweet aftertaste.
Lemongrass Baked ShrimpFresh shrimp baked with lemongrass, garlic, and butter for a fragrant and savory dish.
Crispy Glazed Duck with Sticky RiceA traditional Chinese dish featuring a deboned duck stuffed with seasoned sticky rice, steamed and then deep-fried until crispy. The duck is tender and the rice absorbs rich flavors.
Hongyun Big Plate ChickenA flavorful dish made with chicken, potatoes, and vegetables in a spicy sauce, popular in Xinjiang cuisine.
Goose MeatGoose meat refers to dishes made primarily with goose as the main ingredient. Typically, the goose meat is cut into pieces and then stewed, braised, or roasted, with seasonings such as scallions, ginger, and garlic added for flavor. Some recipes also use soy sauce and cooking wine to enhance the taste.