Xi Wei Dong Chu · Kangcheng Branch
Sichuan cuisine · ⭐ 4.3
No. 169, North Section 1, Xingfu 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. 169, North Section 1, Xingfu Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Traditional Sichuan Boiled Pork, Peking Duck, Spicy Beef and Ox Tripe Slices.
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: 4.3
- Address: No. 169, North Section 1, Xingfu Road
- Popular dishes: Traditional Sichuan Boiled Pork, Peking Duck, Spicy Beef and Ox Tripe Slices, Signature Fish, Maoxuewang
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Dishes
Traditional Sichuan Boiled PorkTraditional Sichuan-style boiled pork slices use pork tenderloin with bean sprouts and cabbage. Thinly sliced meat is marinated with starch and egg white, while vegetables are blanched. Heat oil, stir-fry doubanjiang, chili, and Sichuan peppercorns, add water, boil, then add vegetables. Slip in the meat slices to cook through, finish with a sprinkle of Sichuan pepper and chili powder, then pour hot oil to enhance aroma.
Peking DuckPeking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Signature FishFresh carp marinated in secret sauce and steamed, then topped with hot oil for a fragrant, tender 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.
Green Pepper ChickenA stir-fried dish of chicken and green peppers, seasoned with garlic and ginger for a fresh, spicy flavor.
Sichuan-Style Beef with Charred Peppers on Iron PlateA spicy Sichuan dish featuring tender beef stir-fried with charred peppers on a hot iron plate, delivering bold flavors and smoky aroma.
Stir-Fried Fresh Pig IntestinesA Sichuan dish made by quickly stir-frying fresh pig intestines with chili, garlic, and ginger for a spicy, crisp texture.
Stone Pot BeefStone pot beef is a dish made with beef as the main ingredient, paired with vegetables like potatoes, green peppers, and onions. Beef slices are marinated and stir-fried together with vegetables in a heated stone pot to retain tenderness.
Braised Eel SegmentsA dish made by braising eel segments in a savory sauce of soy sauce, sugar, and wine until tender and flavorful.
Sauce-Seasoned Crystal NoodlesA dish featuring transparent crystal noodles stir-fried with seasoned minced meat and vegetables, offering a savory and satisfying taste.
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.