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Chi Wei Xian Restaurant
翅味鲜
9am – 4am
South Taisheng Rd., Kangzhuang St.
太升南路,康庄街
028 6645 0621
www.cwx028.cn
Northeast of Tianfu Square is Tai Sheng Nan Lu, also known as “cell phone road.” Away from the packed commercial strip there are a tidy collection of restaurants, including Chi Wei Xian, a lively, round-table establishment wholly characteristic of Chengdu.

Passing through the bustling, crowded main room, we were seated in a private room in back. Chi Wei Xian, with its glass tabletops willingly catering to raucous drinking games, is an “Average Guo’s” kind of restaurant, popular with large groups of young adults and families alike. Its walls carry posters with cloud motifs, various Gods, and the main room is bright and clean.

From menu is only in Chinese but it’s packed with pictures. We ordered the restaurant’s signature dish: deep fried spicy chicken wings and shrimp (“Xiang Guo Chi Wei Xia”), served with potato wedges, leeks and other vegetables in a sea of oily ma-la spice (small: 48 – large: 68 RMB). Crunchy and greasy, the full-size wings thrown together with the chilies and vegetables in a large silver bowl is faintly reminiscent of the “Big Chicken” dish (“Da Pan Ji”) found at Uighur restaurants. Although somewhat pricey up front, additional servings of vegetables can be added to the bowl for a reasonable 3 RMB per portion.

Also unique at Chi Wei Xian is the tomato chicken stew (“Fan Qie Ji Chi Tang”), a sweet, tangy broth of chicken wings, jujubes, tomato, bean sprouts and mushrooms (39-50 RMB). The mixed mushrooms with pepper dish (18 RMB) came perfectly stir-fried, proving a lighter vegetable option, while the crispy corn kernel pancake with apple chunks (“Yi Luo Qian Jing”) came doused in sugar and proved almost too massive for its serving plate (22 RMB).

The staff managed to be attentive, but not overbearing, and the kitchen turned out the food quickly and elegantly. For a large group, expect to pay between 30-50 RMB each, not including alcohol.
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Mark Hiew (more chengdu)
Northeast of Tianfu Square is Tai Sheng Nan Lu, also known as “cell phone road.” Away from the packed commercial strip there are a tidy collection of restaurants, including Chi Wei Xian, a lively, round-table establishment wholly characteristic of Chengdu.

Passing through the bustling, crowded main room, we were seated in a private room in back. Chi Wei Xian, with its glass tabletops willingly catering to raucous drinking games, is an “Average Guo’s” kind of restaurant, popular with large groups of young adults and families alike. Its walls carry posters with cloud motifs, various Gods, and the main room is bright and clean.

From menu is only in Chinese but it’s packed with pictures. We ordered the restaurant’s signature dish: deep fried spicy chicken wings and shrimp (“Xiang Guo Chi Wei Xia”), served with potato wedges, leeks and other vegetables in a sea of oily ma-la spice (small: 48 – large: 68 RMB). Crunchy and greasy, the full-size wings thrown together with the chilies and vegetables in a large silver bowl is faintly reminiscent of the “Big Chicken” dish (“Da Pan Ji”) found at Uighur restaurants. Although somewhat pricey up front, additional servings of vegetables can be added to the bowl for a reasonable 3 RMB per portion.

Also unique at Chi Wei Xian is the tomato chicken stew (“Fan Qie Ji Chi Tang”), a sweet, tangy broth of chicken wings, jujubes, tomato, bean sprouts and mushrooms (39-50 RMB). The mixed mushrooms with pepper dish (18 RMB) came perfectly stir-fried, proving a lighter vegetable option, while the crispy corn kernel pancake with apple chunks (“Yi Luo Qian Jing”) came doused in sugar and proved almost too massive for its serving plate (22 RMB).

The staff managed to be attentive, but not overbearing, and the kitchen turned out the food quickly and elegantly. For a large group, expect to pay between 30-50 RMB each, not including alcohol.

Chi Wei Xian Restaurant
Chi Wei Xian Restaurant Chi Wei Xian Restaurant Chi Wei Xian Restaurant
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