Wei Xiang Yuan (Qingchengshan Branch)
Sichuan cuisine · ⭐ 3.6
Lower Section of Yaowang Road No. 285
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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 Lower Section of Yaowang Road No. 285. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Braised Catfish with Garlic, Kung Pao Chicken, Houttuin Pork Rib Soup.
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: 3.6
- Address: Lower Section of Yaowang Road No. 285
- Popular dishes: Braised Catfish with Garlic, Kung Pao Chicken, Houttuin Pork Rib Soup, Sichuan Boiled Pork Slices, Stir-Fried Seasonal Vegetables
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Dishes
Braised Catfish with GarlicCatfish chunks are stir-fried with garlic and simmered with seasonings until tender, resulting in soft fish meat with rich garlic flavor.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
Houttuin Pork Rib SoupA soup made with pork ribs and houttuin (fish mint), slowly simmered to create a clear, flavorful broth rich in nutrition and medicinal properties.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Stir-Fried Seasonal VegetablesStir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
Fatty Intestine with Blood CurdFatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
Crispy TofuA dish made by frying soft tofu coated in a thin crispy batter, resulting in a crunchy exterior and tender interior, often served with sweet chili or garlic soy sauce.
Huo Xiang BreamFresh bream steamed with ho xiang herb, resulting in a tender fish infused with aromatic herbal flavor.
Bawang Pork Kidney SlicesBawang腰片 is a dish made primarily from pig kidneys. The kidneys are sliced, marinated with wine and ginger to remove odor, then stir-fried or blanched with chili, scallions, garlic, and ginger for a tender, flavorful dish.
Qingcheng Mountain Old BaconQingcheng Mountain Old Bacon is a traditional cured pork from the Qingcheng Mountains in Sichuan, made by salting, air-drying, and smoking. It has a bright red color, rich aroma, and savory-sweet taste with no greasiness.