Hong Yu Xuan · Tea Affairs (Shenxian Shu Store)
Sichuan cuisine · ⭐ 4.1
Unit 4, 2nd Floor, Building 1, No. 2, Zijing West Road, High-Tech Zone (next to Shenshu Park)
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 Unit 4, 2nd Floor, Building 1, No. 2, Zijing West Road, High-Tech Zone (next to Shenshu Park). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: East China Sea Yellow Croaker, Farming-style Twice-Cooked Pork, Spicy Beef Noodles.
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: 4.1
- Address: Unit 4, 2nd Floor, Building 1, No. 2, Zijing West Road, High-Tech Zone (next to Shenshu Park)
- Popular dishes: East China Sea Yellow Croaker, Farming-style Twice-Cooked Pork, Spicy Beef Noodles, Dry-burned Naked Bass, Maoxuewang
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Dishes
East China Sea Yellow CroakerFresh East China Sea yellow croaker, steamed or braised, with tender and flavorful flesh, often garnished with ginger and scallions.
Farming-style Twice-Cooked PorkFarmhouse stir-fried pork belly is made with fatty pork slices, boiled first then stir-fried with green peppers and scallions. Seasoned with doubanjiang, fermented black beans, ginger, and garlic, the meat becomes slightly crispy with rich flavor.
Spicy Beef NoodlesDry-mixed beef is a dish made by slicing cooked beef and mixing it with seasonings. Typically using beef shank or brisket, the meat is blanched or stewed until tender, cooled, sliced, then mixed with scallions, ginger, garlic, chili oil, soy sauce, vinegar, Sichuan pepper powder, and sesame for rich flavor and texture.
Dry-burned Naked BassA dish featuring naked bass fish, stir-fried with aromatics and seasonings until the sauce thickens and flavors penetrate the fish.
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.
Spicy Sour Fish in Red SauceA spicy and sour fish dish made with fresh carp, fermented vegetables, and chili peppers, popular in Sichuan cuisine.
Zhoushan HairtailZhoushan hairtail, using freshly caught Zhoushan hairtail as the main ingredient, after scaling and cleaning, it is cut into segments for cooking. It can typically be braised, steamed, or pan-fried, preserving the tender texture of the fish and presenting the original flavor of the ocean.
Lotus-Leaf Steamed CarpA dish of fresh carp steamed in lotus leaves, resulting in tender fish with a fragrant herbal aroma.