Tan Fish Head Hot Pot (Jiaotong University Branch)
Hot pot · ⭐ 4.3
No. 19, East Section of Nan’erhuan Road
Dragon Mate tips
If you are traveling in China to visit Xi'an, this restaurant is worth a stop for great food. This restaurant is located at No. 19, East Section of Nan’erhuan Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Whole Fish Head, Qianshan Lake Fish Head, Angus Beef Tenderloin.
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: Hot pot
- Rating: 4.3
- Address: No. 19, East Section of Nan’erhuan Road
- Popular dishes: Whole Fish Head, Qianshan Lake Fish Head, Angus Beef Tenderloin, Fish Head Delight, Hand-Cut Wagyu Sirloin Beef
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Dishes
Whole Fish HeadA whole fish head dish, typically steamed or braised with ginger, scallions, and garlic, resulting in tender meat and rich broth.
Qianshan Lake Fish HeadQianshan Lake big fish head is made from fresh bighead carp heads, combined with tofu, mushrooms, and ham, then slowly stewed. The fish head is first pan-fried and then simmered in rich broth for tender meat and flavorful soup.
Angus Beef TenderloinAngus beef is a dish made primarily from high-quality Angus beef. The beef is carefully selected for its tender and juicy texture. To prepare, the beef is sliced thinly, marinated with a specially crafted seasoning, and then quickly stir-fried until cooked. This process preserves the beef's natural flavors, enhancing its delicious taste.
Fish Head DelightA dish made with fresh fish head, simmered with ginger, scallions, and garlic to create a rich, savory flavor.
Hand-Cut Wagyu Sirloin BeefHand-cut Onglue beef is made from the tenderloin cut taken from the cow's back. After being hand-sliced, it is quickly cooked to preserve its tender texture and original flavor.
Premium Layered TripePremium layered tripe made from carefully sliced beef tripe, slow-cooked in a secret spice broth and stir-fried with chili and Sichuan pepper for a bold, numbingly spicy flavor.
Special Sauce BowlA bowl of mixed seasonings made from garlic, scallions, chili oil, soy sauce, vinegar, and sesame oil, commonly used as a dipping sauce for hot pot, barbecue, or cold dishes.
Premium Layered TripePremium thousand-layer tripe is a dish made primarily from beef tripe. After cleaning and blanching, it is cut into appropriate sizes and stir-fried with辅料 such as chili peppers, Sichuan peppercorns, garlic slices, and ginger slices. The finished dish has distinct layers and a crisp, refreshing texture.
Tan's Tofu PuddingA traditional Chinese dessert made with soft tofu and a special sweet sauce, often served with red beans or peanuts.
Tan's Tofu PuddingA classic Sichuan dish featuring silky tofu pudding topped with spicy oil, Sichuan pepper, minced meat, and scallions—rich in flavor and iconic in Chinese cuisine.
Tan's Fish HeadA Sichuan dish featuring a large fish head stewed with tofu and spicy ingredients, known for its rich, numbingly spicy flavor.
Wild Vegetable PancakeA savory pancake made from wild greens like shepherd's purse and purslane, mixed with flour and eggs, then pan-fried until golden and crispy.
Fresh Chili Fish Soup Yinyang PotA spicy fish soup with fresh chili and bone broth, served in a two-tone pot for both spicy and mild flavors.