Xiao Yuan Yuan Chicken and Fish Restaurant
Sichuan cuisine · ⭐ 3.7
Chemical Engineering Institute, No. 393 Jindu Section, Xihanggang Airport Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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 Chemical Engineering Institute, No. 393 Jindu Section, Xihanggang Airport Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Rabbit, Twice-Cooked Pork, Tai'an Fish.
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: 3.7
- Address: Chemical Engineering Institute, No. 393 Jindu Section, Xihanggang Airport Road
- Popular dishes: Young Ginger Rabbit, Twice-Cooked Pork, Tai'an Fish, Young Ginger Frog Legs, 怪味鸡
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
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.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Tai'an FishTai'an Fish is a dish made with fresh fish as the main ingredient, combined with辅料 like bean sprouts and tofu skin. The fish is cut into pieces, pan-fried until slightly golden, then stir-fried with doubanjiang, ginger, and garlic before stewing in water and adding vegetables to absorb the flavors.
Young Ginger Frog LegsA Sichuan dish featuring fresh frog legs stir-fried with young ginger, garlic, and chili for a spicy, aromatic flavor.
怪味鸡怪味鸡以鸡腿肉为主料，经煮熟后撕成条状，配以花生、葱姜蒜、香菜等辅料，调入酱油、醋、糖、辣椒油、花椒粉、芝麻酱等调料拌制而成。
Stir-Fried Rabbit in OilA Sichuan dish featuring tender rabbit meat stir-fried in oil with aromatic spices and chili, delivering a rich, spicy flavor.
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.