Double Click Chongqing Paper-Wrapped Fish (Fengcheng Four Road Branch)
Sichuan cuisine · ⭐ 3.7
100 meters north of the intersection of Fengcheng 4th Road and Minjing 1st Road, Hansheng Subdistrict (Shop No. 13-108, West Row, Shirong Jiaxuan)
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 100 meters north of the intersection of Fengcheng 4th Road and Minjing 1st Road, Hansheng Subdistrict (Shop No. 13-108, West Row, Shirong Jiaxuan). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Romaine lettuce, Mantis Shrimp Stir-Fry, Baby bok choy.
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: 3.7
- Address: 100 meters north of the intersection of Fengcheng 4th Road and Minjing 1st Road, Hansheng Subdistrict (Shop No. 13-108, West Row, Shirong Jiaxuan)
- Popular dishes: Romaine lettuce, Mantis Shrimp Stir-Fry, Baby bok choy, Oil-soaked tofu skin, Spicy Fish Maw
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Dishes
Romaine lettuceRomaine lettuce is primarily made from fresh romaine lettuce leaves, which can be simply washed and prepared to be eaten raw with various sauces or seasonings, used as a base ingredient in salads, or stir-fried and added to hot pot dishes.
Mantis Shrimp Stir-FryA Cantonese dish featuring fresh mantis shrimp stir-fried with garlic and ginger, resulting in a savory and tender texture.
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Oil-soaked tofu skinOil tofu skin is a traditional soy product dish made from fresh yellow beans, carefully processed through multiple steps including soaking, grinding, boiling the slurry, and forming a film. The finished product has a golden color, thin texture, smooth and tender taste, and good elasticity. It can be cooked with various seasonings and side dishes, suitable for stir-frying, boiling, or cold mixing, making it an excellent choice among vegetarian dishes.
Spicy Fish MawA Sichuan dish made with fish maw stir-fried with chili and Sichuan peppercorns, offering a rich, spicy, and numbing flavor.
KonjacKonjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.
Fish tofuFish tofu is made primarily from fresh, tender fish meat and soft tofu, finely mixed and then steamed or boiled to achieve a delicate, white, and smooth texture.
Fresh Bamboo ShootsFresh bamboo shoots are a dish made primarily from fresh bamboo shoots. After peeling and slicing or cutting, they are blanched to remove bitterness, then stir-fried or stewed with meat, vegetables, or other ingredients to maintain their crisp tenderness.
Fresh Tofu SkinFresh tofu skin is made from fresh soy milk, formed into a thin film and then dried or sun-dried. It is commonly cooked with vegetables, meat, or seafood using methods such as stir-frying, boiling, or stewing, allowing the tofu skin to fully absorb the broth. The result is a smooth, tender texture with rich nutritional value.