Xiangji Chu 1999 (Kuanzhai Alley Scenic Spot Branch)
Sichuan cuisine · ⭐ 4.0
No. 18, Kuanxiangzi
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. 18, Kuanxiangzi. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Five-color Sweet and Sour Pork Ribs, Traditional Chicken Bean Flower, Kung Pao Shrimp Balls.
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: 4.0
- Address: No. 18, Kuanxiangzi
- Popular dishes: Five-color Sweet and Sour Pork Ribs, Traditional Chicken Bean Flower, Kung Pao Shrimp Balls, Kung Pao Chicken, Moonlit Rabbit
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Dishes
Five-color Sweet and Sour Pork RibsA colorful Chinese dish featuring pork ribs glazed in a sweet and sour sauce with vegetables like carrots, bell peppers, and onions for vibrant taste and texture.
Traditional Chicken Bean FlowerA classic Sichuan dish made from chicken and eggs, steamed to a silky texture resembling tofu, known for its delicate flavor and smooth consistency.
Kung Pao Shrimp BallsKung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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.
Moonlit RabbitA Chinese dish featuring tender rabbit meat stewed with carrots and peas, offering a rich and savory flavor.
Sichuan-style Spicy Water-Cooked FishSpicy Sichuan-style boiled fish is made with fresh fish meat, combined with various spices and vegetables, and carefully prepared. The fish meat is tender, and the broth is spicy, numbing, fresh, and fragrant, blending the unique flavor of pepper to create an appealing color and taste.
Tile-style Twice-cooked PorkA classic Sichuan dish made by stir-frying thin slices of pork belly with fermented bean paste, garlic, and green onions until crispy and flavorful.
Gaiwan TeaGaiwan tea is a traditional Chinese beverage made from tea leaves, hot water, and a gaiwan. To prepare, place tea in the gaiwan, pour hot water, cover, and steep briefly before drinking. The gaiwan typically includes a bowl, lid, and saucer for controlling strength and preventing burns.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Spicy Boiled Beef with Sichuan FlavorSpicy boiled beef is a hot dish made primarily with beef, combined with various spices and vegetables. Thinly sliced beef is marinated and then stir-fried in a pan with fermented broad bean paste, Sichuan peppercorns, chili peppers, and other seasonings, followed by simmering in beef broth or water. Finally, hot oil is poured over the dish and garnished with chopped green onions and sesame seeds.