Xiao Chan Ni - Dry Pot King Chicken (Hujing Branch)
Sichuan cuisine · ⭐ 4.5
Xiao Chan Ni Gan Guo Da Wang Ji, 2nd Floor, Jinying Lehuo City
Dragon Mate tips
If you are traveling in China to visit Wuhan, this restaurant is worth a stop for great food. This restaurant is located at Xiao Chan Ni Gan Guo Da Wang Ji, 2nd Floor, Jinying Lehuo City. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Wuchang Rice, Dry Pot Three-Flavor Duck and Shrimp, Dry Pot King Chicken.
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: Wuhan
- Category: Sichuan cuisine
- Rating: 4.5
- Address: Xiao Chan Ni Gan Guo Da Wang Ji, 2nd Floor, Jinying Lehuo City
- Popular dishes: Wuchang Rice, Dry Pot Three-Flavor Duck and Shrimp, Dry Pot King Chicken, Dry Pot Assorted Dish: Duck and Shrimp, Spicy Stir-Fried Shrimp
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Dishes
Wuchang RiceWuchang rice is made from high-quality Wuchang rice, carefully washed and cooked with the right amount of water. The grains are distinct, with a soft and sticky texture and an aromatic fragrance.
Dry Pot Three-Flavor Duck and ShrimpDry Pot Three-Flavor Duck and Shrimp is a Sichuan dish made with duck meat, shrimp, and side ingredients, stir-fried in a dry pot, offering a fresh and slightly spicy flavor.
Dry Pot King ChickenA spicy Sichuan-style dish featuring chicken and vegetables cooked in a dry pot, known for its rich flavor and aromatic spices.
Dry Pot Assorted Dish: Duck and ShrimpA spicy dry pot dish featuring duck and shrimp with vegetables, stir-fried in a wok for rich aroma and flavor.
Spicy Stir-Fried ShrimpSpicy stir-fried shrimp in a dry pot is made with fresh large shrimp as the main ingredient, combined with辅料 such as onion, green pepper, red pepper, garlic, ginger, and dried chili peppers. It is cooked using high-heat quick stir-frying. The shrimp are deveined and blanched before being stir-fried together with seasonings, then heated in a dry pot to fully blend the flavors.
Spicy Duck Claw and Wing PotA spicy Sichuan-style dish made with duck claws and wings, stir-fried with chili, Sichuan pepper, and aromatics for a bold, numbing flavor.
Fresh Frog LegsFresh frog legs stir-fried with garlic, chili, and fermented bean paste, served with vegetables for a spicy and savory flavor.
Braised Chicken Feet with Tiger SkinHǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.