Si Dao Cai · Fujian Cuisine (Qujiang Creative Valley Store)
地方菜 · ⭐ 4.5
2nd Floor, Building 3, Central Square, Qujiang Creative Valley
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 2nd Floor, Building 3, Central Square, Qujiang Creative Valley. It is a 地方菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Xiamen Ginger Duck, Bamboo Shoots Stir-Fried with Pork, Litchi Pork.
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: 地方菜
- Rating: 4.5
- Address: 2nd Floor, Building 3, Central Square, Qujiang Creative Valley
- Popular dishes: Xiamen Ginger Duck, Bamboo Shoots Stir-Fried with Pork, Litchi Pork, Osmanthus Taro Paste with Lotus Seeds, Blossom Shrimp with Chinese Cabbage
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Dishes
Xiamen Ginger DuckXiamen Ginger Duck is made from Red-faced Muscovy duck, stir-fried with sesame oil until fragrant, then simmered with old ginger (ginger mother) and rice wine. It is believed to soothe the liver, moisten the lungs, nourish the stomach, strengthen the spleen, relax muscles and blood vessels, and dispel cold while resolving phlegm.
Bamboo Shoots Stir-Fried with PorkA classic Chinese dish featuring tender bamboo shoots and pork, quickly stir-fried for a fresh, savory flavor.
Litchi PorkA Fujian classic dish made with pork tenderloin, carrots, and bell peppers, deep-fried and tossed in a sweet and sour sauce for a crispy, tangy flavor resembling lychee fruit.
Osmanthus Taro Paste with Lotus SeedsA sweet dessert made from mashed taro, mixed with lotus seeds and osmanthus flowers for a fragrant, smooth texture.
Blossom Shrimp with Chinese CabbageBlossom shrimp and Chinese cabbage are quickly blanched in hot oil, resulting in tender shrimp and crisp greens with a light savory flavor.
Yongchun Vinegar Pig TrottersYongchun vinegar pig trotters feature tender pork trotters slow-cooked in Yongchun's special vinegar, resulting in a rich, tangy flavor.
Quanzhou Five-Spice RollsQuanzhou Wuxiang Rolls are made primarily with pork belly, combined with ingredients such as green onions and water chestnuts. The mixture is wrapped in bean curd skin and deep-fried until golden and crispy. The finished product has an appealing color and a rich, aromatic flavor.
Pan-fried Oyster OmeletteFresh oysters, eggs, and sweet potato starch are the main ingredients. Mix oysters with beaten eggs, add sweet potato starch to adjust consistency, then pan-fry until golden brown on both sides for a crispy exterior and tender interior.
Freshly Boiled Yellow Croaker SoupFreshly boiled yellow croaker soup made with fresh fish, ginger, and scallions, slowly simmered to create a rich, creamy broth.
Stone Pot Crab Paste Black TofuStone pot crab custard black tofu is a dish featuring black tofu and crab roe. After blanching, the tofu is placed in a heated stone pot with crab roe, broth, and seasonings, allowing it to absorb the rich crab flavor. The result is a deep color, smooth texture, and harmonious blend of crab richness and tender tofu.
Putian Red Mushroom NoodlesA traditional Fujian dish featuring handmade noodles topped with a rich broth made from local red mushrooms, pork, dried shrimp, and mushrooms.
Fujian Ginger DuckOyster sauce duck is a traditional Minnan dish made by stewing old hen with ginger, rice wine, soy sauce, and other seasonings. The main ingredients include a whole old hen, aged ginger, garlic, rock sugar, and rice wine. Slow simmering allows the duck meat to absorb the flavors, resulting in a rich and savory broth.