Chuan Wei Ju (Xi Wang Road Pedestrian Street Branch)
Sichuan cuisine · ⭐ 3.5
100 Meters Southwest of the Intersection of Fangwei Road and Beicheng Road, Xi Wang Village
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 100 Meters Southwest of the Intersection of Fangwei Road and Beicheng Road, Xi Wang Village. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Beef, Spicy Pig Trotters, Spicy Tofu Rice Bowl.
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: Sichuan cuisine
- Rating: 3.5
- Address: 100 Meters Southwest of the Intersection of Fangwei Road and Beicheng Road, Xi Wang Village
- Popular dishes: Spicy Beef, Spicy Pig Trotters, Spicy Tofu Rice Bowl
China trip · China travel
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Dishes
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 Pig TrottersSpicy pig trotters is a dish primarily made with pig trotters, which are first blanched and then stewed together with chili peppers, Sichuan peppercorns, and other spices to allow the trotters to fully absorb the spicy and numbing flavors. During preparation,辅料 such as ginger, scallions, and star anise are typically added to enhance aroma, and the sauce is reduced until thickened, resulting in tender and flavorful pig trotters.
Spicy Tofu Rice BowlSpicy tofu rice bowl made with soft tofu stir-fried with doubanjiang, chili, and Sichuan peppercorns, then served over steamed rice. Tofu is blanched to remove odor, then sautéed with seasonings and placed on hot rice.