Yu Xiang Dry Pot Duck Head (Xiangwang Branch)
Sichuan cuisine · ⭐ 3.5
Next to Xi'an Heshunyuan Restaurant, Xiangwang Village
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 Next to Xi'an Heshunyuan Restaurant, Xiangwang Village. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry Pot Assorted Dish, Dry Pot Pig Trotter, Spicy Duck Head Hot Pot.
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: 3.5
- Address: Next to Xi'an Heshunyuan Restaurant, Xiangwang Village
- Popular dishes: Dry Pot Assorted Dish, Dry Pot Pig Trotter, Spicy Duck Head Hot Pot, Dry Pot Duck Feet, Preserved Vegetable Braised Pork
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Dishes
Dry Pot Assorted DishA spicy Sichuan-style dish combining various ingredients like pork belly, potatoes, and vegetables, stir-fried in a dry pot until aromatic and flavorful.
Dry Pot Pig TrotterA Sichuan dish featuring pork trotters stir-fried in a dry pot with vegetables and spices, known for its rich, spicy flavor.
Spicy Duck Head Hot PotDry Pot Duck Head is made with duck heads as the main ingredient, combined with green pepper, red pepper, onion, garlic, ginger, and doubanjiang. After blanching to remove odor, it's slowly cooked in a pot to fully absorb the flavors.
Dry Pot Duck FeetA spicy Sichuan dish featuring duck feet stir-fried in a dry pot with vegetables like bell peppers and onions, delivering a rich, aromatic flavor.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Stir-fried Lotus RootA quick stir-fry dish made with lotus root, garlic, and chili, known for its crisp texture and fresh flavor.
秘制小龙虾秘制小龙虾以新鲜小龙虾为主料，经过清洗后与多种香料、辣椒、豆瓣酱等调料一同烹煮，使其入味。制作过程中通常加入蒜、姜、洋葱等辅料提升香气，最后收汁成菜。
Fried Rice with EggsFried rice with eggs is a home-style dish primarily made from rice, eggs, and green onions. The method involves breaking up leftover rice, mixing eggs with a pinch of salt, heating a wok with oil, pouring in the egg mixture to cook until set, then adding the rice and stir-frying. Finally, sprinkle with chopped green onions and适量 salt, and stir-fry evenly.
Jumping Water BeefA Sichuan dish featuring tender beef slices stir-fried quickly with vegetables like bean sprouts and onions, delivering a spicy and numbing flavor.
Duck Head and Duck Wings PlatterDuck heads and wings are braised and served together, offering tender, flavorful meat with a spicy kick—ideal as a cold appetizer or snack.