Big Banyan Tree Fire Chicken • Bie Yuan Xiao Chu (Xindu Branch)
Sichuan cuisine · ⭐ 4.2
No. 487 Xueyuan 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 No. 487 Xueyuan Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Eel Slice Salad, Tujia Chicken Offal, Sichuan North Cold Jelly Noodles.
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: 4.2
- Address: No. 487 Xueyuan Road
- Popular dishes: Spicy Eel Slice Salad, Tujia Chicken Offal, Sichuan North Cold Jelly Noodles, Spiced Yellow Vermicelli Salad, Squirrel Fish
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Dishes
Spicy Eel Slice SaladA cold dish made from boiled pig ears sliced and tossed with garlic, cilantro, chili oil, vinegar, and soy sauce for a crisp, spicy flavor.
Tujia Chicken OffalA dish made with chicken offal (heart, liver, gizzard) stir-fried with chili, garlic, and ginger, offering a rich, spicy flavor.
Sichuan North Cold Jelly NoodlesChuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
Spiced Yellow Vermicelli SaladA refreshing cold dish made by mixing yellow vermicelli with garlic, chili oil, soy sauce, vinegar, and cilantro for a tangy and spicy flavor.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
柴火鸡柴火鸡是一道以鸡肉为主要食材，用柴火灶慢炖而成的菜肴。通常选用土鸡或仔鸡，搭配土豆、胡萝卜、青椒等蔬菜，加入姜、蒜、干辣椒、八角等香料共同烹制。
Steamed FishSteamed fish is a dish made primarily with fresh fish, seasoned with ingredients such as ginger threads and green onion segments, and cooked using steam. The fish meat remains tender and juicy when heated by high-temperature steam, preserving its original flavor.
Taro DishA Chinese dish made with taro, often stir-fried with minced meat and seasonings, offering a soft and savory flavor.
Sour Chicken BloodA dish made with fresh chicken blood cooked in a tangy, spicy sauce, known for its smooth texture and bold flavor.
Pot-edge Steamed BunPotato bread is a flour-based dish made by rolling dough into thin sheets, cutting it into strips, boiling in water, and then cooking with vegetables and meat. It has a soft, chewy texture and delicious broth.