Xi Chuan Cuisine (Century City Branch)
Sichuan cuisine · ⭐ 4.1
3rd Floor, No. 968 Shijicheng Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at 3rd Floor, No. 968 Shijicheng Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Health Tea, Cold-Mixed Free-Range Chicken, Skillful Mixed Pig's Trotter.
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: 4.1
- Address: 3rd Floor, No. 968 Shijicheng Road
- Popular dishes: Health Tea, Cold-Mixed Free-Range Chicken, Skillful Mixed Pig's Trotter, Fried Large Shrimp, Steamed Milk Pepper Fish
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Dishes
Health TeaA herbal infusion made from ingredients like goji berries, chrysanthemum, red dates, and longan, known for its health benefits and mild taste.
Cold-Mixed Free-Range ChickenA cold dish made with boiled free-range chicken slices mixed with garlic, cilantro, chili oil, soy sauce, and vinegar for a fresh and savory taste.
Skillful Mixed Pig's TrotterA cold dish made from braised pork trotters sliced and mixed with cucumber, cilantro, and a special sauce, offering a fresh and savory taste.
Fried Large ShrimpFried shrimp is a dish made with fresh shrimp, marinated, coated in starch or batter, then deep-fried until golden and crispy. The exterior is crunchy while the shrimp meat remains tender.
Steamed Milk Pepper FishFresh perch is steamed with tender milk pepper, preserving the natural flavor and creating a delicate, savory dish.
Tomato Beef BrisketBeef brisket with tomatoes is a dish primarily made with beef brisket and tomatoes. The preparation involves stewing the beef brisket until tender, then adding sautéed tomato chunks and slowly simmering until the flavors blend thoroughly, followed by seasoning and reducing the sauce.
Braised Oil-mai Cabbage in Clay PotA Chinese home-style dish made by braising fresh oil-mai cabbage with garlic and ginger in a clay pot, resulting in tender and fragrant vegetables.
Braised Pork Liver in Clay PotA Chinese dish featuring tender pork liver braised in a clay pot with aromatics and seasonings, resulting in a rich, savory flavor.
Braised Sichuan Pickled Cabbage and Potato RiceA savory dish featuring fermented cabbage and potatoes cooked together with rice in a clay pot, resulting in a rich, tangy flavor.
Beef Hot Pot in Clay PotBeef hot pot stew features beef with potatoes, carrots, and onions, slow-cooked in a clay pot. Beef is blanched to remove odor, then simmered with seasonings for tender, flavorful meat and rich broth.
Braised Vermicelli in Clay PotHot pot vermicelli stew is made primarily with vermicelli, combined with meats (such as pork, chicken, or shrimp) and vegetables (like greens and mushrooms), then simmered in a clay pot. To prepare, soak the vermicelli first, then add it along with the ingredients to the clay pot, using broth or water and slow-cooking over low heat to allow the flavors to blend.
Green Pepper Pan-Fried ChickenA stir-fried chicken dish with green peppers, known for its tender meat and fresh vegetable flavor.
Spicy Tender Chicken FeetA spicy Sichuan dish made with chicken feet simmered in a rich, numbingly hot sauce until tender and flavorful.