Da Rong Chu Chicken Feather House · Sichuan and Hunan Home-style Cuisines (Wuhou New City Branch)
Sichuan cuisine · ⭐ 4.4
Units 116–118, Unit 1, Building 1, Chancha Art Town, No. 499, Qili Road
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 Units 116–118, Unit 1, Building 1, Chancha Art Town, No. 499, Qili Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stir-Fried Black Pork, Spicy Hunan-style Steamed Fish Head with Chopped Chili, Special Pig-Killing Dish.
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: Units 116–118, Unit 1, Building 1, Chancha Art Town, No. 499, Qili Road
- Popular dishes: Stir-Fried Black Pork, Spicy Hunan-style Steamed Fish Head with Chopped Chili, Special Pig-Killing Dish, Stoneware Steamed Shrimp, Rice Field Earth Muscovy Duck
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Dishes
Stir-Fried Black PorkStir-fried Black Pork is a dish made primarily with black pork, quickly stir-fried with适量 vegetables. First, slice the black pork thinly and cut the vegetables into segments. Heat oil in a wok, sauté葱姜蒜 until fragrant, then add the black pork slices and stir-fry quickly until they change color. Next, add the vegetable segments and continue stir-frying. Finally, season with适量 salt and soy sauce, and drizzle a small amount of sesame oil before serving.
Spicy Hunan-style Steamed Fish Head with Chopped ChiliXiang-style chopped chili fish head is made with fresh fish head, seasoned with chopped chili, ginger, garlic, and scallions, then steamed. The fish head is marinated first, layered with chili, and steamed until tender and flavorful.
Special Pig-Killing DishSpecialty pork dish made with pork as the main ingredient, typically including fatty pork, blood, pickled cabbage, vermicelli, and pork bones. Cook pork first, then stew with pickled cabbage and vermicelli, finally simmering in pork bone broth to blend flavors.
Stoneware Steamed ShrimpA dish featuring fresh shrimp simmered in a stone pot with garlic, ginger, and scallions, resulting in tender, flavorful meat and rich broth.
Rice Field Earth Muscovy DuckRice Field Earth Muscovy Duck is a dish made with earth muscovy ducks raised in rice fields, cooked slowly with spices and seasonings. Main ingredients include earth muscovy duck, ginger, garlic, and cooking wine, with a fresh and firm texture.
Old Jar Sichuan Sour Fish SlicesA Sichuan-style dish featuring fresh fish slices simmered with traditional old jar sour vegetables, offering a tangy and spicy flavor with tender fish and crisp pickles.
Old Chengdu MawangA classic Sichuan dish made with duck blood, tripe, beef tendons, bean sprouts, and cured meat, simmered in a spicy chili and Sichuan pepper broth.
Preserved Pork with Fresh Bamboo ShootsPreserved pork stir-fried with fresh bamboo shoots is a Chinese home-style dish. Sliced preserved pork and peeled, cut bamboo shoots are stir-fried together in hot oil until the pork's savory aroma blends with the sweet freshness of the shoots.
Huo Xiang Bighead CarpFresh bighead carp steamed with ho xiang herb, resulting in tender fish and aromatic flavor.- Green Pepper Stir-fried Tripe StripsA quick stir-fry of sliced pork tripe and green peppers, seasoned with savory flavors and a hint of spice.
Fresh Chili ChickenA Xinjiang dish featuring chicken and fresh chili peppers, slow-cooked to create a spicy and aromatic flavor.
Spicy Mapo Tofu with BrainA spicy Sichuan dish made with soft tofu and pork brain, seasoned with chili, Sichuan peppercorns, and fermented bean paste.
Spicy Earth EelA Sichuan dish made with fresh earth eel stir-fried with spicy chili and Sichuan peppercorns, delivering a bold, numbingly spicy flavor.