Xuan Xuan Courtyard (Kuan Alley Branch)
Sichuan cuisine · ⭐ 4.2
No. 42, Kuanxiangzi, Shaocheng Subdistrict (near Tongren Road)
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. 42, Kuanxiangzi, Shaocheng Subdistrict (near Tongren Road). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Twice-Cooked Pork, Kung Pao Chicken, Cool Courtyard Noodles.
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. 42, Kuanxiangzi, Shaocheng Subdistrict (near Tongren Road)
- Popular dishes: Twice-Cooked Pork, Kung Pao Chicken, Cool Courtyard Noodles, Spicy Chicken Slices, Sweet and Sour Crispy Fish
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Dishes
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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.
Cool Courtyard NoodlesCold noodles in a courtyard is a dish featuring noodles like alkaline or thin wheat noodles, mixed with shredded cucumber, carrot, bean sprouts, and sometimes egg skin, ham, or chicken. After boiling and cooling, the noodles are tossed in a dressing of soy sauce, vinegar, sesame oil, garlic, and chili oil.
Spicy Chicken SlicesA classic Sichuan cold dish made with sliced chicken breast marinated in a complex blend of spicy, sweet, sour, and savory seasonings.
Sweet and Sour Crispy FishSweet and sour crispy fish is a dish made from fresh carp or grass carp. The fish is marinated, coated in starch paste, then deep-fried until the skin is crispy. A sweet and sour sauce made from sugar, vinegar, soy sauce, and ketchup is poured over the fish, making the meat tender and juicy with a crisp exterior and balanced sweet-sour flavor.
Tiao Cai Lion's HeadA traditional Chinese dish made of pork meatballs mixed with tiao cai (a tuber vegetable), then fried or braised, resulting in a tender and flavorful dish.
Scallion Liver SlicesA Chinese dish made with sliced pork liver stir-fried with scallions, known for its tender texture and savory aroma.
Spicy Douban FishDouban fish is a dish made with fresh fish and seasoned with doubanjiang, ginger, garlic, and other ingredients. The fish is pan-fried until golden on both sides, then stir-fried with doubanjiang and simmered in water to infuse flavor. Finally, it's garnished with chopped green onions or cilantro.
Snowflake Chicken NaoA delicate dish made from minced chicken mixed with egg white and starch, steamed to a fluffy, snow-like texture.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.