Feng Si Niang Qiujiao Beef (Chengdu Fenghui Center Store)
Sichuan cuisine · ⭐ 4.4
No. 218, Tianfu 3rd Street, Building 2, Annex No. 20
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 218, Tianfu 3rd Street, Building 2, Annex No. 20. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Small Bowl Beef, Tripe, Spicy Beef Strips.
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: 4.4
- Address: No. 218, Tianfu 3rd Street, Building 2, Annex No. 20
- Popular dishes: Small Bowl Beef, Tripe, Spicy Beef Strips, Spicy Beef Liver, Beef Hot Pot
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Dishes
Small Bowl BeefSmall Bowl Beef is a dish made primarily with tender beef, carefully cooked with a variety of spices and seasonings. After marinating, the beef is slowly stewed over low heat until the meat becomes tender and the broth turns rich and flavorful. Finally, it is served in small bowls, showcasing an appealing color and aroma.
TripeTripe, primarily made from the rumen of cattle, is finely processed to achieve a tender texture. It is typically sliced and served with spicy hot pot or cold dressing, offering a crisp and refreshing taste—making it a popular choice in hot pot dishes.
Spicy Beef StripsSpicy beef strips is a Chinese stir-fry dish made by marinating thin beef slices with seasonings, then quickly stir-frying with green peppers and onions. The key is precise heat control to keep the beef tender and vegetables crisp.
Spicy Beef LiverA Sichuan dish made by quickly stir-frying beef liver with chili, garlic, and ginger. Tender and spicy, it delivers bold flavors.
Beef Hot PotA hearty dish made with beef and vegetables, slow-cooked in a small pot for rich flavor and tender meat.
Special Dipping SauceA flavorful dipping sauce commonly used in Sichuan cuisine, made with garlic, chili oil, vinegar, and spices to enhance the taste of dishes like hot pot or grilled meats.
Special Blood CurdA Sichuan dish made with duck or pig blood, cooked in a spicy and numbing broth with vegetables like bean sprouts and tofu, known for its smooth texture and bold flavor.
Chinese cabbageChinese cabbage is a common vegetable with翠绿色 leaves and a crisp texture. It is typically cooked by stir-frying, boiling, or stewing to preserve its natural flavor, and can also be paired with other ingredients to enhance its taste and texture.
Bowl牛 TongueA dish featuring tender beef tongue simmered in a flavorful sauce, served in a bowl.
Steamed Beef with Rice FlourSteamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
Steamed Pork Intestines with Rice FlourSteamed pork intestine with rice flour is a dish made by cleaning pork intestines, marinating them with seasonings, coating them in rice flour, and then steaming them in a steamer. Main ingredients include pork intestine, rice, scallions, ginger, garlic, and doubanjiang (fermented broad bean paste). The preparation method involves marinating, coating with flour, and steaming.
Beef tendonTendon from pigs or cows, soaked and blanched, often stewed or braised with wood ear mushrooms and carrots; chewy and gelatinous texture.