Shu Xiang Wan Qian Fresh Beef Skewers Hot Pot (Xipu Branch)
Hot pot · ⭐ 4.4
No. 151, Xichi 1st Street
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. 151, Xichi 1st Street. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Small Glutinous Rice Balls, Signature Duck Intestines, Mianmian Hot Pot Noodles.
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: Hot pot
- Rating: 4.4
- Address: No. 151, Xichi 1st Street
- Popular dishes: Small Glutinous Rice Balls, Signature Duck Intestines, Mianmian Hot Pot Noodles, Sea lettuce, Jun's Skewered Meat
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Dishes
Small Glutinous Rice BallsA traditional Chinese dessert made from glutinous rice flour, filled with sweet fillings like red bean paste or sesame, boiled until soft and chewy.
Signature Duck IntestinesOur signature duck intestine dish uses fresh duck intestines, carefully processed and marinated with a secret blend of spices before quick stir-frying. The dish boasts a bright color, tender and smooth duck intestines, with a spicy and fragrant flavor that lingers pleasantly. The unique cooking method preserves the nutritional value of the duck intestines, which are rich in protein and various vitamins, offering both delicious taste and health benefits.
Mianmian Hot Pot NoodlesMianmian Hot Pot Noodles is a spicy dish made with sweet potato noodles and Sichuan-style hot pot base, known for its numbing and spicy flavor.
Sea lettuceSea lettuce is a dish primarily made with sea lettuce. After washing, it is blanched or served cold with garlic, soy sauce, vinegar, and sesame oil. It can also be combined with other seafood or vegetables.
Jun's Skewered MeatJun's Pig Trotter is a dish featuring pig trotters as the main ingredient, typically boiled and then stewed with soy sauce, sugar, and cooking wine until tender and flavorful. Some recipes add star anise and cassia bark for enhanced aroma.
Secret-Recipe Dry Chili SauceA spicy dry chili sauce made from a blend of chili, Sichuan pepper, sesame, and peanuts, commonly used as a dipping sauce for hot pot or cold dishes in Sichuan cuisine.
Black Bean Oil DipA fragrant dipping sauce made from fermented black beans, garlic, chili oil, and sesame oil, commonly used in Sichuan cuisine for hot pot or cold dishes.
Cilantro BeefCilantro beef is a dish primarily made with tender beef and fresh cilantro. To prepare it, first slice the beef thinly and marinate it with seasonings to infuse flavor. Next, quickly stir-fry the beef in hot oil until it changes color, then add cilantro pieces and gently stir until evenly mixed.
Ghost Meat Tofu SkinA spicy Sichuan dish made with konjac and minced meat, stir-fried with chili, garlic, and Sichuan peppercorns for a numbingly hot flavor.
Chicken Wing TipsChicken wing tips are the tip portion of chicken wings, primarily made from chicken wing tips. They are usually marinated and then deep-fried or grilled to achieve a crispy exterior and tender interior. They can also be used for stewing or as hot pot ingredients.
Spicy BeefSpicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.
Spicy Brain SlicesSpicy brain dish made with pig or cow brain, seasoned with chili and Sichuan pepper. After cleaning, it's stir-fried with doubanjiang, ginger, garlic, and scallions, then simmered in broth and finished with花椒 and chili oil for a smooth, layered flavor.