Da Nan Cheng · Sichuan Cuisine (Longhu Fengxiangting Branch)
Sichuan cuisine · ⭐ 3.8
15th Floor, Building 4, Daminggong Wanda Plaza, Taibei North Road, Daminggong Subdistrict
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 15th Floor, Building 4, Daminggong Wanda Plaza, Taibei North Road, Daminggong Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Chicken with Chili Sauce, Danan Cheng Ma Ma Fish, Spicy Beef and Ox Tripe Slices.
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: 3.8
- Address: 15th Floor, Building 4, Daminggong Wanda Plaza, Taibei North Road, Daminggong Subdistrict
- Popular dishes: Spicy Chicken with Chili Sauce, Danan Cheng Ma Ma Fish, Spicy Beef and Ox Tripe Slices, Hometown Rice Tofu, Zhang Fei Beef
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Dishes
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Danan Cheng Ma Ma FishA Sichuan dish featuring fresh fish cooked with vegetables and spicy ingredients, known for its numbing and spicy flavor.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Hometown Rice TofuA cold dish made from rice flour, steamed into a tofu-like texture and seasoned with chili oil, garlic, and herbs for a refreshing taste.
Zhang Fei BeefA traditional Sichuan cold dish made from beef shank, braised and sliced, then seasoned with chili oil and Sichuan pepper for a spicy and numbing flavor.
Seafood CongeeA savory rice porridge made with fresh seafood, simmered slowly to create a rich and comforting dish.
Stone Pot JiangtuA Sichuan dish featuring fresh Jiangtu fish cooked in a stone pot with vegetables, delivering a rich, spicy, and numbing flavor.
Sichuan-style Spicy Blood DuckShudu Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, luncheon meat, bean sprouts, and tofu skin. Ingredients are sliced and blanched in a spicy麻 (ma) broth made from fermented broad bean paste, Sichuan peppercorns, chili, ginger, and garlic, then garnished with green onions and cilantro.
Chongqing Spicy ChickenChongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.