Xiyang Fine Sichuan Cuisine Restaurant (Longquan Branch)
Sichuan cuisine · ⭐ 3.9
No. 888 Beiquan Road (entrance of South Gate 2, Huangguan International Community)
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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 No. 888 Beiquan Road (entrance of South Gate 2, Huangguan International Community). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry Pot Organic Cauliflower, Osmanthus Glutinous Rice Lotus Root, Flame Steak.
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: 3.9
- Address: No. 888 Beiquan Road (entrance of South Gate 2, Huangguan International Community)
- Popular dishes: Dry Pot Organic Cauliflower, Osmanthus Glutinous Rice Lotus Root, Flame Steak, Sweet Steamed Pork Rolls, Stir-Fried Squid with Chili in Stone Pot
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Dishes
Dry Pot Organic CauliflowerA spicy stir-fried dish featuring organic cauliflower cooked in a dry pot with chili, garlic, and ginger for a fragrant and crisp texture.
Osmanthus Glutinous Rice Lotus RootHoney-glazed lotus root with sticky rice is a traditional Chinese dessert made primarily from glutinous rice and lotus root. The preparation involves stuffing glutinous rice into the holes of the lotus root, then steaming it until tender. Finally, it is drizzled with osmanthus syrup, resulting in a texture where the lotus root breaks but remains connected by threads, offering a sweet, soft, and chewy experience.
Flame SteakFlame steak features premium beef marinated and seared to perfect doneness, then flamed with high-proof白酒 on the plate for a crispy, aromatic finish. Precision cooking ensures tender, juicy meat.
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.
Stir-Fried Squid with Chili in Stone PotA Sichuan-style dish featuring fresh squid and chili stir-fried in a stone pot, delivering a spicy and aromatic flavor with tender squid and crisp peppers.
Garlic Rice NoodlesGarlic rice noodles is a dish made by stir-frying minced garlic and serving it over soaked rice noodles. The noodles are placed in a dish, topped with the garlic, then steamed or boiled. A little soy sauce, salt, and green onions are added for flavor.
Sour Cabbage Blood CurdA Sichuan dish made with pig's blood and sour cabbage, simmered in broth for a tangy, spicy flavor.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Spicy Jumping FrogA spicy stir-fried dish featuring tender frog legs cooked with chili, Sichuan pepper, garlic, and ginger, delivering a bold, numbingly hot flavor.
Fish-Flavored EggplantFish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.