Chuanwei Xuan - Sichuan Flavors (Nanchang Street Branch)
Sichuan cuisine · ⭐ 3.7
50 meters south of the intersection of Nanchang Street and Yuhua West Road, west side of the road (near Wanxiang Tiancheng)
Dragon Mate tips
If you are traveling in China to visit Shijiazhuang, 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 50 meters south of the intersection of Nanchang Street and Yuhua West Road, west side of the road (near Wanxiang Tiancheng). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: First-Class Pork Ribs, Spicy Pork Stir-fry Rice Bowl, Big Plate Chicken.
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: Shijiazhuang
- Category: Sichuan cuisine
- Rating: 3.7
- Address: 50 meters south of the intersection of Nanchang Street and Yuhua West Road, west side of the road (near Wanxiang Tiancheng)
- Popular dishes: First-Class Pork Ribs, Spicy Pork Stir-fry Rice Bowl, Big Plate Chicken, Kung Pao Chicken Rice Bowl, Dry-Braised Black Fish
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Dishes
First-Class Pork RibsPork ribs marinated and deep-fried, then braised in a secret sauce to achieve tender, flavorful meat with a glossy finish.
Spicy Pork Stir-fry Rice BowlSpicy pork stir-fry with rice is made using fatty pork belly as the main ingredient. After being boiled and sliced, it is stir-fried with vegetables such as green peppers and onions, along with seasonings like doubanjiang (fermented broad bean paste), garlic, and ginger. The finished meat and vegetable dish is then served over hot steamed rice.
Big Plate ChickenDa Pan Ji is a dish primarily made with chicken, potatoes, and noodles. Chicken is cut into pieces and stewed with spices and seasonings, along with diced potatoes, until fully flavored. Finally, cooked noodles are mixed with the stewed chicken and potatoes to absorb the rich broth.
Kung Pao Chicken Rice BowlKung Pao Chicken Rice Bowl is a rice dish primarily made with chicken, peanuts, scallions, ginger, garlic, and other ingredients. The chicken is cut into cubes and stir-fried with roasted peanuts and seasonings, then served over steaming hot rice, presenting an appealing color and aroma.
Dry-Braised Black FishA Sichuan dish featuring black fish braised slowly with fermented bean paste, chili, and aromatics until tender and flavorful.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
Handmade Pork and Scallion DumplingsHandmade dumplings filled with fresh pork and scallions, known for their rich flavor and tender texture.
Crispy Lotus Root CutletsFried lotus root with pork is a Chinese dish made by slicing lotus root, stuffing it with seasoned pork filling, coating in starch or batter, and frying until golden and crispy.
Sweet and Sour Pork Rice BowlSweet and sour pork rice bowl features marinated pork tenderloin fried to crispy outside and tender inside, then tossed in a sauce of sugar, vinegar, soy sauce, and starch, served over steamed rice. Main ingredients: pork tenderloin, rice, sugar, vinegar, soy sauce, starch.
Egg Fried PancakeEgg fried pancake is a Chinese home-style dish primarily made with eggs and pre-cooked flatbread. Beat the eggs, then stir-fry them together with chopped flatbread in a pan. Add适量 of chopped green onions, salt, and other seasonings, and cook until the eggs are set and the flatbread is soft. The preparation is simple and quick, making it suitable for everyday family meals.
Spicy Tofu Rice BowlSpicy tofu rice bowl made with soft tofu stir-fried with doubanjiang, chili, and Sichuan peppercorns, then served over steamed rice. Tofu is blanched to remove odor, then sautéed with seasonings and placed on hot rice.