Xiangyu in Chuan Special Sichuan-Hunan Cuisine (South Yao Tou Community East District Store)
Hunan cuisine · ⭐ 3.5
Xi'an Xinde Pharmaceutical Co., Ltd., Tuanjie South Road
Dragon Mate tips
If you are traveling in China to visit Xi'an, 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 Xi'an Xinde Pharmaceutical Co., Ltd., Tuanjie South Road. It is a Hunan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Kung Pao Chicken, Spicy Pot Tofu and Pork Intestine, Dry Pot Squid Flowers.
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: Xi'an
- Category: Hunan cuisine
- Rating: 3.5
- Address: Xi'an Xinde Pharmaceutical Co., Ltd., Tuanjie South Road
- Popular dishes: Kung Pao Chicken, Spicy Pot Tofu and Pork Intestine, Dry Pot Squid Flowers, Kimchi Stir-Fried Konjac, Sweet and Sour Pork Tenderloin
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Dishes
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
Spicy Pot Tofu and Pork IntestineA spicy Sichuan dish made with tofu and pork intestines, stir-fried in a wok with chili and fermented bean paste, delivering rich, aromatic flavors.
Dry Pot Squid FlowersA spicy Sichuan dish featuring squid cut into flowers, stir-fried with chili and vegetables in a dry pot style.
Kimchi Stir-Fried KonjacKimchi stir-fried konjac is a dish made by stir-frying konjac with kimchi. Konjac is blanched to remove odor, then cooked with sliced kimchi and seasonings.
Sweet and Sour Pork TenderloinSweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
Old Bowl FishOld bowl fish is a dish served in large bowls, featuring fresh carp or grass carp with tofu, vermicelli, and potatoes. The fish is cleaned, cut into pieces, and stewed with seasonings to infuse flavor and create a rich broth.
Garlic-Flavored Beef TripeA cold dish made from beef tripe marinated in garlic, chili oil, and herbs, known for its crisp texture and bold flavor.
Braised Pepper with Tiger SkinHǔpí Jiānjiāo is a dish primarily made with尖椒 (long peppers), which are pan-fried to create a crispy, tiger-striped texture on the surface. To prepare, remove the stems from the peppers, wash them clean, dry thoroughly, then stir-fry in a pan until the skin bubbles and turns golden. Finally, add seasonings and stir well.
Sour and Spicy CabbageSour and Spicy Cabbage is a dish primarily made with napa cabbage. The cabbage is cut into segments and stir-fried in oil, then seasoned with minced garlic, ginger threads, chili, vinegar, and soy sauce, followed by thickening the sauce with a cornstarch slurry to achieve a glossy finish. Proper heat control during cooking ensures the cabbage remains crisp and tender.
Mapo TofuMapo Tofu is a dish made with soft tofu, beef or pork mince, doubanjiang, Sichuan pepper, and chili powder. Tofu is blanched, then stewed with seasoned meat and spices, finished with scallions and garlic.