Pan Wa Sichuan Small Restaurant
Sichuan cuisine · ⭐ 3.9
Room 10108, Unit 1, Building 13, West Zone of Jinyu Qingqing Home, Jiushi Road
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 Room 10108, Unit 1, Building 13, West Zone of Jinyu Qingqing Home, Jiushi Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken from Mountain City, Spicy Pot-Braised Tofu, Sichuan Frog and Chicken Stir-fry.
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: Xi'an
- Category: Sichuan cuisine
- Rating: 3.9
- Address: Room 10108, Unit 1, Building 13, West Zone of Jinyu Qingqing Home, Jiushi Road
- Popular dishes: Spicy Chicken from Mountain City, Spicy Pot-Braised Tofu, Sichuan Frog and Chicken Stir-fry, River and Lake Intestines, Stir-fried腊肉 with Garlic Shoots
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Dishes
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.
Spicy Pot-Braised TofuDry Pot Tofu is a dish primarily made with thousand-layer tofu, paired with vegetables such as green peppers, red peppers, and onions, and seasoned with garlic, ginger, and doubanjiang (fermented broad bean paste). The thousand-layer tofu is fried or pan-fried to absorb flavors, then heated together with the accompaniments in a dry pot, enhancing the aroma of the ingredients.
Sichuan Frog and Chicken Stir-fryA spicy stir-fry dish featuring frog and chicken, seasoned with Sichuan peppercorns and chili for a bold, numbing heat.
River and Lake IntestinesA spicy Sichuan dish made with pork intestines stir-fried with chili, Sichuan peppercorns, and fermented bean paste, known for its rich aroma and bold flavor.
Stir-fried腊肉 with Garlic ShootsStir-fried腊肉 with garlic chives is a Chinese home-style dish using cured pork and garlic chives as main ingredients. The pork slices are stir-fried with chopped garlic chives, using the pork's fat to enhance aroma while the chives add freshness. Minimal seasoning is used to preserve the natural flavors.
Plum Syrup in CanA refreshing canned plum syrup made from dried plums, hawthorn, and licorice, known for its sweet-tart flavor and cooling effect.
Sour CabbageSauerkraut is a type of pickled vegetable made from fresh vegetables through a pickling process. During production, vegetables ferment under the influence of salt and other seasonings, developing a unique sour taste and flavor. Sauerkraut is commonly used as a side dish or in cooking other dishes to add acidity and texture.
Sour and Spicy Potato ShredsA classic Chinese home-style dish made with shredded potatoes, garlic, vinegar, and chili, stir-fried to perfection for a crisp, tangy, and spicy flavor.
Tremella SoupTangyuan soup is a dessert made primarily from silver ear fungus, which is gently simmered to perfectly blend the nutrient-rich and delicious qualities of the fungus. The soup has a delicate texture, with the gelatinous substance from the silver ear giving it a smooth, silky mouthfeel. When combined with an appropriate amount of rock sugar, it offers a sweet taste without being overly rich, making it both nutritious and satisfying.
Spicy Chicken Noodle Soup ISpicy chicken noodle soup made with tender chicken, handmade noodles, and aromatic spices for a bold, fiery flavor.
Black Fish with Pickled CabbageA Sichuan dish featuring black fish and pickled cabbage, known for its tender fish and tangy, spicy flavor.