Yan Xiao Chu (Feicui Bay Branch)
Sichuan cuisine · ⭐ 3.5
No. 249 Rongxin Feicui Bay
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. 249 Rongxin Feicui Bay. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Frog, Toilet Rabbit, Signature Fresh Rabbit Hot Pot.
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: 3.5
- Address: No. 249 Rongxin Feicui Bay
- Popular dishes: Young Ginger Frog, Toilet Rabbit, Signature Fresh Rabbit Hot Pot, Stir-fried Tender Chicken Feet, Sizzling Double Crisp
China trip · China travel
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Dishes
Young Ginger FrogA Sichuan dish featuring frog meat and young ginger, stir-fried with garlic and chili for a spicy, aromatic flavor.
Toilet RabbitA creative dish featuring rabbit meat marinated in a special sauce and grilled to perfection, offering a unique flavor experience.
Signature Fresh Rabbit Hot PotA Sichuan-style dish made with fresh rabbit meat stir-fried with chili, Sichuan pepper, and fermented bean paste, delivering a spicy and numbing flavor with tender meat and rich sauce.
Stir-fried Tender Chicken FeetA spicy stir-fry dish made with tender chicken feet, seasoned with garlic, ginger, and chili sauce.
Sizzling Double CrispSpicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
Scallion Crucian CarpCongcong crucian carp is a dish made with crucian carp and scallions. The fish is cleaned, pan-fried until slightly golden, then simmered with scallion segments and ginger slices until the flesh is tender and the broth thickens.