Phoenix Banquet Talk (Fenghuang West 8th Road Branch)
Sichuan cuisine · ⭐ 3.8
No. 77, Fenghuang West 8th Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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 No. 77, Fenghuang West 8th Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Wok-stewed Softshell Turtle, Sichuan-style Boiled Frog with Spicy Sauce, Roast Duck.
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: 3.8
- Address: No. 77, Fenghuang West 8th Road
- Popular dishes: Wok-stewed Softshell Turtle, Sichuan-style Boiled Frog with Spicy Sauce, Roast Duck, Beef Power Ascending, Apple Rabbit Cubes
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Dishes
Wok-stewed Softshell TurtleA nourishing dish made by slow-cooking fresh softshell turtle with ham, chicken, and mushrooms in a savory broth.
Sichuan-style Boiled Frog with Spicy SauceFresh frog legs stir-fried with spicy sauce, vegetables, and aromatic spices, delivering a bold, numbingly spicy flavor.
Roast DuckRoast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
Beef Power AscendingNiu Qi Chong Tian is a dish primarily made with beef, typically using beef shank or beef brisket cut into pieces and cooked together with vegetables such as onions and green peppers. The beef is first blanched to remove any odor, then simmered or stir-fried with seasonings and vegetables until the beef becomes tender and fully infused with flavor.
Apple Rabbit CubesA creative dish featuring tender rabbit cubes and sweet apples, stir-fried together for a balanced, refreshing flavor.
Bamboo Shoot and Crucian CarpFresh crucian carp steamed with perilla leaves, resulting in a tender fish with a fragrant herbal aroma.
Wild Vegetable DumplingsWild vegetable pot stickers are made by wrapping fresh wild greens in flour dough and pan-frying until golden and crispy on the bottom, with fillings like shepherd's purse or malan head and pork or vegetarian options.
Spicy Chicken with Crispy Rice NoodlesA Sichuan dish featuring crispy fried chicken and crunchy rice noodles, stir-fried with dried chilies and Sichuan peppercorns for a bold, spicy flavor.