Niushi Kan Hot Pot (Kuanzhai Alley Store)
Hot pot · ⭐ 4.7
Xi'an Middle Road 172
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 Xi'an Middle Road 172. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Five-Spice Beef with Tiao Pi, Hand-Beaten Glutinous Rice Balls, Homemade Fried Pork Slices.
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: 4.7
- Address: Xi'an Middle Road 172
- Popular dishes: Five-Spice Beef with Tiao Pi, Hand-Beaten Glutinous Rice Balls, Homemade Fried Pork Slices, Beaten Cucumber and Mango Salad, Beaten Black Tiger Shrimp
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Dishes
Five-Spice Beef with Tiao PiA Sichuan dish made with beef brisket and sweet potato vermicelli, slow-cooked in a fragrant five-spice broth for rich flavor.
Hand-Beaten Glutinous Rice BallsHand-beaten glutinous rice balls made from premium sticky rice, pounded until elastic and shaped by hand. Soft inside with a slight chew, served with brown sugar, peanuts, or chili sauce.
Homemade Fried Pork SlicesHomemade fried pork slices made with marinated pork belly, crispy on the outside and tender inside, a beloved family-style dish.
Beaten Cucumber and Mango SaladA refreshing cold dish made by smashing cucumber and mango chunks, then dressing with garlic, chili, vinegar, sugar, and salt for a tangy, slightly spicy flavor.
Beaten Black Tiger ShrimpA cold dish made by pounding fresh black tiger shrimp to tenderize them, then mixing with garlic, ginger, chili, and other seasonings for a savory, flavorful bite.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Beef Tallow Broth BaseBeef tallow base made with beef tallow, fermented broad bean paste, chili, Sichuan peppercorns, ginger, garlic, and scallions, commonly used in hot pot. Heated to blend spices and tallow for a rich flavor foundation.
Signature Sticky Chicken FeetChicken feet marinated in a savory sauce and slow-cooked with sticky rice, resulting in tender, flavorful bites.
现切吊龙牛肉现切吊龙牛肉选用牛脊背部位的吊龙肉，经手工现切后快速烹饪，保留肉质鲜嫩。主要食材为新鲜牛肉，制作方法包括切片、腌制和高温快炒或涮煮。
Red颜 Cheese Milk IceA refreshing blend of fresh strawberries and creamy cheese, made with milk base for a smooth, sweet treat.
Meat-Loaded Luncheon MeatA canned meat product made from a blend of pork and beef, seasoned and cooked to create a savory, ready-to-eat food.
Braised Chicken Feet with Tiger SkinHǔpí Jīzhǎo is made primarily from chicken feet. The chicken feet are deep-fried until the skin becomes crispy and bubbled, then marinated with seasonings to absorb flavor. Finally, they are steamed to allow the taste to penetrate into the inner parts, creating a texture resembling tiger skin.