Shiwei Xiang Sichuan Restaurant (University of Science and Technology Store)
Sichuan cuisine · ⭐ 3.5
No. 17, No. 576 Cuijiadian Road, Group 1, Cuijia 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. 17, No. 576 Cuijiadian Road, Group 1, Cuijia Community. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Luncheon Meat, Cold-mixed glass noodles, Double Pepper Rabbit.
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: 3.5
- Address: No. 17, No. 576 Cuijiadian Road, Group 1, Cuijia Community
- Popular dishes: Spicy Luncheon Meat, Cold-mixed glass noodles, Double Pepper Rabbit, Spicy Pork Fried Rice Bowl, Dry Pot Frog
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Dishes
Spicy Luncheon MeatSpicy luncheon meat dish made by slicing luncheon meat and cooking it in hot soup or stir-frying with vegetables like cabbage or bean sprouts.
Cold-mixed glass noodlesCold mixed glass noodles made from mung bean or pea starch, chilled and cut into strips, then tossed with garlic, cilantro, soy sauce, vinegar, chili oil, and sesame paste. No heating required—flavor comes from seasonings.
Double Pepper RabbitA Sichuan dish featuring tender rabbit meat stir-fried with green and red peppers, delivering a spicy and aromatic flavor.
Spicy Pork Fried Rice BowlSpicy pork fried rice is made with pork belly as the main ingredient. The pork belly is first boiled, sliced, then stir-fried with fermented broad bean paste, green onions, and other seasonings and vegetables, finally served over steaming hot rice.
Dry Pot FrogA spicy Sichuan dish made with frog meat stir-fried in a dry pot with vegetables and chili, known for its rich, numbing flavor.
Wood Ear Mushroom and Pork SlicesBlack fungus with pork slices is a Chinese dish using pork tenderloin and dried black fungus. Pork is marinated, fungus soaked and blanched. Stir-fry pork first, then add fungus, season and thicken.
Boiled Baby Bok ChoyA simple dish made by quickly blanching baby bok choy in boiling water and dressing it with a light oil and seasoning, preserving its fresh taste and crisp texture.
Brown Sugar Two-Tone Glutinous Rice BallsA traditional Chinese dessert made with glutinous rice dough and brown sugar filling, shaped into two-tone balls and boiled until soft and sweet.
Braised Pork ShredsShredded pork in sauce is a Chinese dish made with pork tenderloin, stir-fried with scallions, ginger, soy sauce, and sweet bean sauce until the meat is fully cooked and evenly coated.
Green Pepper and Century EggGreen pepper and century egg salad made by mixing diced or sliced green peppers with chopped century eggs, then seasoning and tossing. No cooking required.