Xiangyue Xiaoshuanchuan Water Boiled Fish (Kunshan Zhong Road Branch)
Sichuan cuisine · ⭐ 3.6
No. 94 Kunshan Zhong Road
Dragon Mate tips
If you are traveling in China to visit Shenyang, 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. 94 Kunshan Zhong Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan Glutinous Rice Balls, Kung Pao Chicken, Spicy Chicken from Mountain City.
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: Shenyang
- Category: Sichuan cuisine
- Rating: 3.6
- Address: No. 94 Kunshan Zhong Road
- Popular dishes: Sichuan Glutinous Rice Balls, Kung Pao Chicken, Spicy Chicken from Mountain City, Sichuan North Cold Jelly Noodles, Sichuan-style Stir-fried Bok Choy
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Dishes
Sichuan Glutinous Rice BallsSichuan glutinous rice balls are deep-fried snacks made from glutinous rice flour, typically filled with red bean paste or sesame sugar and coated in sesame seeds. The dough is mixed, kneaded, portioned, stuffed, rolled into balls, then fried until golden and crispy.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Spicy Chicken from Mountain CityMountain City Spicy Chicken is a dish made primarily from chicken, stir-fried with dried chilies, Sichuan peppercorns, and other spices. The chicken is cut into pieces, marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a spicy and delicious dish.
Sichuan North Cold Jelly NoodlesChuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
Sichuan-style Stir-fried Bok ChoyA Sichuan-style stir-fried bok choy dish made with fresh cabbage, garlic, ginger, and chili peppers for a spicy, aromatic flavor.
Dry-Fried Silkworm PupaeA Sichuan dish featuring silkworm pupae stir-fried until crispy, seasoned with chili and aromatics for a savory, spicy flavor.
Signature Boiled FishSignature boiled fish is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, hot oil is poured over to release the aroma.
Sichuan-style Salted Fish with PepperA fusion dish combining Sichuan-style water-boiled fish with a crispy salt-pepper crust, featuring tender fish and aromatic spices.
Classic Sweet and Sour PorkOld-fashioned Sweet and Sour Pork is a classic Chinese dish made with pork tenderloin. The meat is sliced, marinated, then deep-fried until golden and crispy. It is then stir-fried with a sauce made from sugar, vinegar, and soy sauce, resulting in a bright red color, a balanced sweet-and-sour flavor, and tender, juicy meat.
Spicy Chicken CartilageSpicy chicken cartilage features chicken cartilage marinated and deep-fried to crispy perfection, then stir-fried with chili and Sichuan pepper. Golden in color, crunchy in texture, with a bold spicy flavor.