Qi Wei Xuan (Changshou Store)
Sichuan cuisine · ⭐ 4.0
No. 58 Changshou South Road, 50 meters east of the Agricultural Bank of China
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. 58 Changshou South Road, 50 meters east of the Agricultural Bank of China. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Rabbit, Spicy Roast Duck, Pan-fried Chicken.
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: 4.0
- Address: No. 58 Changshou South Road, 50 meters east of the Agricultural Bank of China
- Popular dishes: Young Ginger Rabbit, Spicy Roast Duck, Pan-fried Chicken, Pork Rib and Mung Bean Soup, Maoxuewang
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Dishes
Young Ginger RabbitZi Jiang Rabbit is a dish made primarily with rabbit meat and young ginger. The rabbit meat is cut into pieces and stir-fried with slices of young ginger, then seasoned with appropriate spices.
Spicy Roast DuckMao Kao Ya is a dish featuring roast duck as the main ingredient, paired with various vegetables and spices. The duck is carefully roasted to achieve tender meat and crispy skin. It is then sliced and cooked together with vegetables in a specially prepared spicy sauce, absorbing the rich, spicy flavor of the broth. Finally, it is garnished with chopped green onions and sesame seeds for added aroma and visual appeal.
Pan-fried ChickenSmall pan-fried chicken is a Chinese home-style dish using chicken as the main ingredient, typically with thigh or breast meat cut into pieces, marinated with rice wine, soy sauce, and ginger, then pan-fried until golden brown, followed by stir-frying with garlic and scallions for flavor and a crispy exterior with tender interior.
Pork Rib and Mung Bean SoupA traditional Chinese soup made with pork ribs and mung beans, simmered until tender for a refreshing and nourishing dish.
MaoxuewangMaoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
Pickled Vegetable FishA dish featuring fresh fish fillets and pickled vegetables, known for its tangy and spicy flavor. The fish is tender and the broth rich with fermented vegetable aroma.
Ginkgo Chicken SoupA nourishing soup made with chicken and ginkgo nuts, simmered slowly to create a delicate and flavorful broth.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
Spicy EelA spicy Sichuan dish made with fresh eel stir-fried in a fiery sauce of chili and Sichuan peppercorns, known for its numbing and hot flavor.