Xiang Chu (Wenxing Branch)
Sichuan cuisine · ⭐ 3.5
No. 178, Section 3 Chuanda Road, Xihanggang Subdistrict (Original Shuangliu Laoma Tuhou Wenxing Branch)
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. 178, Section 3 Chuanda Road, Xihanggang Subdistrict (Original Shuangliu Laoma Tuhou Wenxing Branch). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Xiangchu Tuo Tuo Meat, Spicy Rabbit Heads by Aunt Mom from Shuangliu, Sichuan Mǎoxiěwàng.
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. 178, Section 3 Chuanda Road, Xihanggang Subdistrict (Original Shuangliu Laoma Tuhou Wenxing Branch)
- Popular dishes: Xiangchu Tuo Tuo Meat, Spicy Rabbit Heads by Aunt Mom from Shuangliu, Sichuan Mǎoxiěwàng, Steamed Pork Ribs with Millet, Sichuan-style Pork with Green Peppers
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Dishes
Xiangchu Tuo Tuo MeatA home-style dish made with pork belly, marinated and slowly braised in a secret sauce until tender and flavorful.
Spicy Rabbit Heads by Aunt Mom from ShuangliuA spicy rabbit head dish from Shuangliu, Sichuan, made with fresh rabbit heads and a blend of chili, Sichuan peppercorns, and fermented bean paste, delivering intense flavor and numbing heat.
Sichuan MǎoxiěwàngSichuan Maoxuewang is a spicy Sichuan-style hot pot dish primarily made with duck blood, tripe, beef intestine, luncheon meat, bean sprouts, and tofu skin. First, the ingredients are blanched or cooked, then stir-fried with beef tallow hot pot base until fragrant, followed by adding broth to boil and finally simmering all ingredients together to absorb the flavors.
Steamed Pork Ribs with MilletA traditional Chinese dish featuring marinated pork ribs steamed with millet, resulting in tender meat and fragrant rice flavor.
Sichuan-style Pork with Green PeppersSpicy pepper stir-fried pork belly is a Chinese dish made with pork belly and green chili peppers. Cooked pork belly is sliced and stir-fried with green chilies, then seasoned with doubanjiang, garlic, and ginger until the meat is slightly crispy and peppers are tender.
Sweet and Sour Crispy FishSweet and sour crispy fish is a dish made from fresh carp or grass carp. The fish is marinated, coated in starch paste, then deep-fried until the skin is crispy. A sweet and sour sauce made from sugar, vinegar, soy sauce, and ketchup is poured over the fish, making the meat tender and juicy with a crisp exterior and balanced sweet-sour flavor.
Radish and Pork Bone SoupA nourishing soup made by slow-cooking pork bones and radish, resulting in a clear, savory broth rich in flavor and nutrients.
Crab Roe TofuCrab roe tofu is a dish featuring soft tofu and crab roe. Tofu cubes are blanched, then simmered with sautéed crab roe to absorb its rich flavor. Finish with broth or water, thicken with cornstarch for a smooth, velvety sauce.
Pot-edge CakeA thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
Fresh Chili RabbitA Sichuan dish featuring fresh green and red chilies with tender rabbit meat, stir-fried to deliver a spicy and aromatic flavor.