Chicken Feather Inn · Asian Bay (Pidu Branch)
Sichuan cuisine · ⭐ 4.4
No. 168, Kehua North Road, Annex No. 1, Zhixin Yidu Community, Zone C
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. 168, Kehua North Road, Annex No. 1, Zhixin Yidu Community, Zone C. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Big Knife Pork Meat, Sea Cucumber with Millet Stew, Spicy Green Pepper Chicken.
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. 168, Kehua North Road, Annex No. 1, Zhixin Yidu Community, Zone C
- Popular dishes: Big Knife Pork Meat, Sea Cucumber with Millet Stew, Spicy Green Pepper Chicken, Premium Maoxuewang, Spicy麻 Chicken
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Dishes
Big Knife Pork MeatDa Dao Bai Rou is a cold dish made primarily from fresh pork belly. The pork is boiled until tender, sliced thinly, arranged on a plate, and then drizzled with a specially prepared sauce. The cooking process emphasizes precise temperature control to ensure the meat remains tender and not greasy.
Sea Cucumber with Millet StewXiaomi stewed sea cucumber is a dish made primarily from dried sea cucumbers and millet. Soak the sea cucumbers beforehand, then cook them with washed millet in water over low heat until millet is soft and sea cucumber is flavorful, with a thick broth. The finished dish has a golden color and rich texture.
Spicy Green Pepper ChickenSpicy green pepper chicken is made with tender chicken and fresh green peppers, stir-fried with garlic and ginger for a flavorful, slightly spicy dish.
Premium MaoxuewangPremium Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat (pig's intestine), luncheon meat, bean sprouts, and tofu skin. It is prepared by boiling these ingredients in water and then simmering them with a specially crafted spicy and numbing seasoning and aromatic spices.
Spicy麻 ChickenA flavorful dish made with tender free-range chicken and a spicy, numbing blend of Sichuan peppercorns and chili.
Spicy Mala FishSpicy numbing fish features fresh grass carp, seasoned with Sichuan pepper, chili, ginger, garlic, and green onion. The fish is marinated, pan-fried until slightly crispy, then stewed with aromatic numbing spices to retain tenderness and flavor.
Garlic-Steamed ShrimpA dish of fresh shrimp steamed with garlic, butter, and seasonings, resulting in tender, flavorful meat with rich garlic aroma.
Tengjiao RabbitA Sichuan dish made with tender rabbit meat stir-fried with fresh Sichuan pepper, chili, and spices, delivering a numbing and spicy flavor.
Gongcai Pork Head DishA cold dish made with pork head and pickled mustard greens, known for its crisp texture and savory flavor.
Pressure Cooker Two-in-OneA fusion dish featuring two main ingredients cooked together in a pressure cooker, resulting in tender, flavorful meat and vegetables with rich broth.