Xiangba Chicken Farm
农家菜 · ⭐ 3.6
Next to Nongke Village Tourist Center on Xiyuan Avenue
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 Next to Nongke Village Tourist Center on Xiyuan Avenue. It is a 农家菜 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Country-style Tofu Fish, Double Pepper Tripe, Home-style Douban Fish.
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: 农家菜
- Rating: 3.6
- Address: Next to Nongke Village Tourist Center on Xiyuan Avenue
- Popular dishes: Country-style Tofu Fish, Double Pepper Tripe, Home-style Douban Fish, Stir-Fried Chicken Offal, Specialty Village Tofu Fish
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Dishes
Country-style Tofu FishA Sichuan dish featuring tender tofu and fish slices simmered in a spicy, numbing sauce made with fermented bean paste, chili, and Sichuan peppercorns.
Double Pepper TripeA Sichuan dish made with pork tripe stir-fried with green and red peppers, known for its spicy and fresh flavor.
Home-style Douban FishA classic Sichuan dish featuring fresh fish braised with fermented broad bean paste, garlic, and ginger—rich in flavor and slightly spicy.
Stir-Fried Chicken OffalStir-fried chicken offal is a Chinese dish using chicken organs like heart, liver, and gizzard as main ingredients, stir-fried with green pepper, onion, garlic, and ginger. Chicken offal is cleaned, blanched to remove odor, then quickly stir-fried with seasonings.
Specialty Village Tofu FishSpecialty Village Tofu Fish is made with fresh tofu and fish, using traditional cooking methods. The tofu is soft and smooth, and the fish is delicious, combined with unique seasonings for a rich taste.
Tender Offal DishA Sichuan dish made with pork stomach and intestines, slow-cooked until tender and flavorful.
Fatty Intestine with Blood CurdFatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
Braised Chicken with TaroYu'er Shao Ji is a dish made primarily with chicken and taro. Chicken pieces are blanched to remove odor, then cooked with taro in a pot with seasonings until flavorful. Common seasonings include soy sauce, ginger slices, and green onions.
Braised Spare Ribs with Lotus RootLotus root stewed with pork ribs is a slow-cooked dish using pork ribs and lotus root as main ingredients. After blanching the ribs, they are simmered together with peeled and cubed lotus root in water, ginger slices, and seasonings until the ribs are tender and the lotus root absorbs the flavors.
Braised Pork Ribs with Lotus RootLotus root stewed with pork ribs is a dish featuring pork ribs and lotus root as main ingredients. After blanching the ribs, they are cooked together with peeled and cubed lotus root in water with ginger slices and cooking wine until tender.
Spicy Douban FishDouban fish is a dish made with fresh fish and seasoned with doubanjiang, ginger, garlic, and other ingredients. The fish is pan-fried until golden on both sides, then stir-fried with doubanjiang and simmered in water to infuse flavor. Finally, it's garnished with chopped green onions or cilantro.