Chengdu Culinary Rhythm (Fenghua Mao Branch)
Sichuan cuisine · ⭐ 3.8
Nos. 9-30101 & 9-30102, Fenghuamao, Xinyuan Road
Dragon Mate tips
If you are traveling in China to visit Xi'an, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Nos. 9-30101 & 9-30102, Fenghuamao, Xinyuan Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Twice-Cooked Pork, 18-Second Stir-Fried Pig Liver, Sichuan Bitter Melon Shoots.
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: Xi'an
- Category: Sichuan cuisine
- Rating: 3.8
- Address: Nos. 9-30101 & 9-30102, Fenghuamao, Xinyuan Road
- Popular dishes: Twice-Cooked Pork, 18-Second Stir-Fried Pig Liver, Sichuan Bitter Melon Shoots, Spicy Sichuan Blood Duck Hot Pot, Braised Beef Brisket
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Dishes
Twice-Cooked PorkA classic Sichuan dish made by stir-frying boiled pork slices with green peppers and scallions, seasoned with fermented broad bean paste and chili.
18-Second Stir-Fried Pig LiverEighteen-second stir-fried pig liver is a quick dish featuring pig liver as the main ingredient. Sliced liver is marinated with wine and starch, then quickly stir-fried with葱姜蒜 and green/red peppers, finished with a seasoning sauce. High heat and speed ensure tender, juicy results.
Sichuan Bitter Melon ShootsA Sichuan dish made with fresh lettuce tips stir-fried with garlic and chili, offering a crisp texture and spicy flavor.
Spicy Sichuan Blood Duck Hot PotHot and Spicy Blood Duck Soup is a specialty dish from Chongqing, primarily made with beef tripe, mung bean sprouts, duck blood, and various spices and chili peppers. The soup has a bright red color and rich ingredients, blending together through stewing to create a unique flavor.
Braised Beef BrisketBraised beef brisket is a dish made primarily with beef brisket, typically cut into pieces and stewed with scallions, ginger, garlic, soy sauce, cooking wine, and rock sugar until the meat is tender and the sauce thickened.
Sour Cabbage Fish SoupSuan Cai Yu is a dish made primarily with grass carp, paired with ingredients such as sour cabbage, ginger slices, garlic cloves, and chili peppers. The fish meat is sliced and marinated with starch and egg white, then stewed together with sour cabbage. Finally, seasonings are added to enhance the flavor. The broth is rich and flavorful, while the fish meat remains tender and smooth.
Zigong Jumping FishA Sichuan dish featuring fresh perch cooked with chili, Sichuan peppercorns, and fermented broad bean paste, delivering a spicy and numbing flavor.
Peanut Pig EarA cold dish made with boiled and sliced pig ear mixed with roasted peanuts and spicy seasonings, offering a crunchy texture and bold flavor.
Fennel PancakeA savory pancake made with fresh fennel, eggs, and flour, pan-fried until golden. Popular as a traditional Chinese home-style snack.
Fragrant Fish-Flavored Pork StripsA traditional Sichuan dish made with pork strips, mushrooms, carrots, and peppers, stir-fried in a tangy fish-flavored sauce.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.