Chong Qing Xiao Mian

Name: Chong Qing Xiao Mian
Address: 915 Kearny St, San Francisco, CA, 94133, US
Telephone: 415-983-0888

Sichuan

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915 Kearny St, San Francisco, CA 94133
415-983-0888
Last verified: August 2026
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Appetizers & Side Dish

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Green Onion Pancake$7.95
- Vegetarian
Vegetable Spring Roll (4)$7.95
- Vegetarian
Pot Stickers (6)$8.95
Bean Jello in Red Chili Sauce$7.95
- Vegetarian
- Spicy
Slice Pork Belly w/ Spicy Garlic Sauce$7.95
- Spicy
Sweet & Sour Spare Ribs$7.95
Couple's Delight$8.95
Shanghai Style Wine Chicken$9.95
Tiger Skin Jalapeno$7.95
- Spicy
Spicy Numbing Beef Tendon$8.95
- Spicy
Beef w/ Five Spicy Flavor$8.95
- Spicy
Cucumber Salad$7.95
- Vegetarian
Chicken Feet w/ Pickled Pepper$7.95
Szechuan Style Mouth Watering Chicken$9.95
- Spicy

Signature Dishes

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Chicken w/ Explosive Chili Pepper Noodle$14.95
- Spicy
- Signature
Chongqing Numbing Spicy Noodle重慶小面$11.95
- Spicy
- Signature
Wuhan Hot Dry Noodle$11.95
Noodle w/ Peas & Meat Sauce$15.95
House Cold Noodle$11.95
Single Cooked Noodle Soup$14.95
Pork Bone Broth Noodle Soup$11.95
Guilin Rice Noodle Soup$16.95
Wonton w/ Spicy Chili Oil$14.95
- Spicy
Wonton w/ Chicken Broth$14.95
Hot and Sour Noodle Soup$11.95
- Spicy
Hot and Sour Noodle Soup w/ Pork Intestine$14.95
- Spicy
Lamb in Pickled Mustard Green Noodle Soup$15.95
Braised Pork Intestine Noodle Soup$14.95
Steamed Rice$2.25+
- Vegetarian
Beef in Pickled Mustard Green Noodle Soup$16.95
Spicy Beef Noodle Soup$16.95
- Spicy
Tea Egg$2.00
- Vegetarian
Each

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Wonton: Small dumplings in a thin square wrapper, loosely gathered rather than pleated. Served in clear broth (wonton soup, often with egg noodles), deep-fried as an appetizer, or tossed in chili oil as a Sichuan cold plate, "red oil wontons" or hong you chao shou. On this menu as: Wonton w/ Spicy Chili Oil · Wonton w/ Chicken Broth.
Hot and sour soup: A thick soup sharpened with black vinegar and white pepper, with shredded tofu, wood-ear mushroom, bamboo shoot, egg ribbons and pork. The "hot" is pepper heat, not chili; the "sour" is vinegar. Sichuan in origin, universal on American menus. On this menu as: Hot and Sour Noodle Soup · Hot and Sour Noodle Soup w/ Pork Intestine.
Szechuan-style (American menus): The older Wade-Giles spelling of Sichuan. On American-Chinese menus "Szechuan beef" or "Szechuan chicken" signals a spicy garlic-chili sauce with vegetables; on a Sichuan restaurant's menu the same word means the real thing, so expect Sichuan peppercorn and real heat. On this menu as: Szechuan Style Mouth Watering Chicken · Sichuan Style Steamed Pork Belly w/ Pickled Mustard.
Potstickers: Crescent-shaped dumplings (jiaozi) pan-fried on one side until crisp, then steamed in the same pan so the tops stay tender. Boiled versions of the same dumpling are usually listed as "boiled dumplings" or shui jiao; the fillings (pork and cabbage, pork and chive, shrimp, or vegetable) are the same. On this menu as: Pot Stickers (6).
Scallion pancake: A flaky, layered unleavened flatbread laminated with oil and chopped scallions, pan-fried until crisp and cut into wedges. Northern Chinese and Taiwanese in origin; some kitchens wrap one around sliced beef and hoisin as a "beef roll". On this menu as: Green Onion Pancake.
Chongqing chicken: Bite-sized fried chicken buried in a mound of dried red chilies and Sichuan peppercorn. The chilies are for aroma, not eating, so pick through them for the crisp, numbing-hot chicken. On this menu as: Chongqing Numbing Spicy Noodle.

How these dishes compare

Wontontypically $9.99 across 241 menus
Egg rolltypically $6.23 across 194 menus
Hot and sour souptypically $8 across 186 menus
Sweet and sourtypically $15.95 across 172 menus
Potstickerstypically $10 across 156 menus
Fish-fragrant (yu xiang)typically $14 across 151 menus
Scallion pancaketypically $7.95 across 94 menus
Cumin lambtypically $18.99 across 91 menus

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Chong Qing Xiao Mian

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Appetizers & Side Dish

Signature Dishes

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How these dishes compare

Chong Qing Xiao Mian on our other sites

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