Suo Xing Chicken Feather Shop (Xindu Branch)
Sichuan cuisine · ⭐ 4.4
No. 93 Jing'an 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. 93 Jing'an Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Nutritious Millet and Pork Rib Soup, Lotus Root Soup, Pressure Pot Two-in-One.
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: 4.4
- Address: No. 93 Jing'an Road
- Popular dishes: Nutritious Millet and Pork Rib Soup, Lotus Root Soup, Pressure Pot Two-in-One, Eggplant Cake, Radish and Pork Bone Soup
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Dishes
Nutritious Millet and Pork Rib SoupA nourishing dish made with millet and pork ribs, slow-cooked to tender perfection for a healthy, comforting meal.
Lotus Root SoupA nourishing soup made from fresh lotus root, often combined with pork ribs or chicken, slow-cooked to create a light and healthy dish rich in fiber and vitamins.
Pressure Pot Two-in-OneA Chinese dish featuring two flavors cooked together in a pressure pot, typically with pork and chicken or tofu, resulting in tender, flavorful meat and rich broth.
Eggplant CakeA Chinese dish made by stuffing eggplant slices with meat filling, coating in batter, and deep-frying until crispy.
Radish and Pork Bone SoupA nourishing soup made with pork bones and radish, slowly simmered to create a rich, savory broth.
Crab Roe TofuCrab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
Spicy Braised Pork KnuckleA spicy braised dish made with pork knuckles and skin, slow-cooked in a rich, aromatic chili sauce for deep flavor and tender texture.
Stewed Live Shrimp in PotA dish of fresh shrimp stewed in a small pot with garlic, ginger, and scallions, resulting in tender and aromatic seafood.
Pot-edge CakeA thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
Spicy Chicken with Green PeppersA spicy Sichuan dish made with chicken and green peppers, stir-fried with dried chilies and Sichuan peppercorns for a bold, numbing heat.
Fragrant Double CrispA Chinese dish made with pork stomach and duck intestine, stir-fried quickly with aromatics for a crisp texture and rich flavor.