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Siu Chitang Sichuan Restaurant Review

Siu Chitang 小池塘
Review by Jenny Tung 

After a long day of work, my friend asked me to eat dinner with her to express her frustrations toward her job. She said Sichuan cuisine is the most suitable for this kind of situation because it will spice up your emotions and numb your headache. She drove me to the Shenzhen Bookmall near Civic Square.

At the courtyard, on the second floor of Shenzhen Bookmall, there is a bookstore selling foreign books and novels. Next to the bookstore there’s a restaurant called Siu Chitang. Siu Chitang has a bright, modern storefront with fresh flower decorations. It will give you no connection to the traditional Sichuan cuisine. I passed by it once and thought it was a tea house for afternoon tea. My friend told me Siu Chitang is now honored by the young crowd with the title of “New Sichuan Food”. Siu Chitang definitely gives you a different atmosphere for Sichuan cuisine. 

Have you ever had the experience when eating in China that you had no idea what you were ordering from the menu? Well, you won’t have to worry about this in Siu Chitang. Its menu is guided with many pictures to help the customers identify the dishes. While I was intrigued by the dishes on the menu, I could not let a trip to Siu Chitang pass without checking in on old favorites. I can’t imagine anything better than Saliva Chicken(口水雞 Kuo Shui Ji), which is a very popular cold appetizer dish in Sichuan. I always found this name quite descriptive because the dish is considered so delicious that it makes you drool just looking at it. The dish is simply plain boiled chicken, very smooth and moist, doused with an intense sauce full of flavors and tastes. 

We also ordered Cold Black Fungus (凉拌黑木耳 Liángbàn hēi mù'ěr), Red-oil Wontons (红油龙抄手 Hóng yóu lóng chāoshǒu), and Dan Dan Noodle (担担面 Dàn dàn miàn). Black fungus has an extremely rich iron content and also has vitamin K. Cold Black Fungus in Siu Chitang is mixed with sesame, ginger, garlic, vegetable oil, soy, salt, vinegar, and sugar. The way Siu Chitang spices this dish really helps to open up your appetite before you start putting any food in your stomach.

Red-oil Wontons are small wontons bathed in the Sichuan blend of red oil. It has spicy, salty, sour, and even sweet flavors. It is one of the dishes I always order in Sichuan restaurants. The reason why I always order this dish in Sichuan restaurants is that red oil is one of the base ingredients for Sichuan cuisine. If the taste of the red oil is not right, it would probably be a good time for you to drop your expectations for the restaurant. However, Siu Chitang passed my red oil test. Red-oil Wontons in Siu Chitang are a little spicy yet won’t make you drink a pitcher of water. Siu Chitang added the red oil in chicken soup so you won’t be sweating like a bull after tasting the spicy wontons.

My friend told me the Dan Dan Noodle from Siu Chitang is one of their popular dishes. It’s easy to see why. It is a bowl of noodles served in a spicy red oil broth. The rich flavor of the broth goes beautifully with the noodles. Unlike the Dan Dan Noodle from other Sichuan restaurants, Siu Chitang gives the balance for each ingredient in the broth and brings out each flavor by layers. The layer of spices wakes up all your taste buds as if having a little fiesta in your mouth.


Some Sichuan-food fanatics would spark their eyes at Siu Chitang. It looks far too pretty for a place serving a cuisine renowned for its chili-powered ability to make eaters teary-eyed and sweaty. But this modern designed restaurant serves uncompromising Sichuan food that can stand with Shenzhen’s title of “New Sichuan Food”. 


Food: 4.0 / 5.0   

Environment: 4.0 / 5.0

Service: 4.0 / 5.0  

Cost: 15-50 RMB / dish


View Siu Chitang Sichuan Cuisine listing for address and contact info.



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About the Author
About the Author:

Born in Taipei, Taiwan, on July 28, 1988, Jenny received a B.A. degree from the University of California, Irvine in 2010. Working in a 5 stars hotel before, Jenny is on a constant quest for the next breakthrough in taste. She has shared her discoveries and her passion in food and was named restaurant critic for in May 2012.

Company: C-city Media
Home Country: United States
Job Title: Public Relation Manager
Location: Futian District
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Member For: 9 years 5 weeks ago