Shixiangge Restaurant (Du Fu Thatched Cottage Branch)
Sichuan cuisine · ⭐ 4.1
Annex No. 22, No. 33 Qinghua Road, Qingyang District
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 Annex No. 22, No. 33 Qinghua Road, Qingyang District. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Big Knife Twice-Cooked Pork, Spicy Pork Riblets, Stir-Fried Beef with Yellow Onion.
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: 4.1
- Address: Annex No. 22, No. 33 Qinghua Road, Qingyang District
- Popular dishes: Big Knife Twice-Cooked Pork, Spicy Pork Riblets, Stir-Fried Beef with Yellow Onion, Signature Black Chicken Feet, Stir-Fried Chili Pork Intestines with Blood Curd
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Dishes
Big Knife Twice-Cooked PorkBig Knife Back-Cooked Pork is a Chinese dish primarily made with pork belly. The pork belly is first boiled until tender, then sliced and stir-fried with vegetables such as green peppers and garlic chives. Seasoned with fermented broad bean paste and sweet soy sauce, the pork slices become fragrant and spicy, while the vegetables remain crisp and fresh.
Spicy Pork RibletsA flavorful dish made with pork riblets simmered in a spicy blend of spices, especially cumin and chili.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Signature Black Chicken FeetA specialty dish featuring tender chicken feet simmered in a secret sauce, resulting in a rich, savory flavor and glossy black appearance.
Stir-Fried Chili Pork Intestines with Blood CurdA spicy Sichuan dish featuring pork intestines, blood curd, and charred peppers, stir-fried with chili and garlic for a bold, numbing flavor.
Sweet Steamed Pork RollsSweet烧白 is a traditional dish made primarily from glutinous rice, red bean paste, and pork belly. The pork belly is boiled until just cooked, then sliced and layered with stir-fried red bean paste, before being steamed until tender and soft. Finally, sugar is sprinkled on the surface, creating an appealing red-and-white color pattern.
Steamed Garlic ShrimpFresh shrimp steamed with garlic and seasonings, resulting in tender, flavorful meat with rich garlic aroma.
Stoneware Tofu Flower with Beef TenderloinA spicy Sichuan dish featuring tender beef and silky tofu flower cooked in a hot stone pot, delivering rich flavors and aromatic heat.
Sour Cabbage Duck BloodA Chinese dish made with duck blood and sour cabbage, stir-fried to create a flavorful and tangy dish.
Sichuan-style Fish with Green PeppercornsA spicy and numbing fish dish made with fresh carp, green peppercorns, and Sichuan chili peppers, typical of Sichuan cuisine.
Spicy Chicken CubesSpicy chicken chunks are made with chicken, usually thigh or breast meat cut into pieces, marinated, then fried or stir-fried until golden. Added chili, Sichuan pepper, ginger, and garlic for a spicy, numbing, savory flavor.