Fengyin Courtyard · Pin Yan (Liangjia Alley Branch)
Sichuan cuisine · ⭐ 3.7
No. 213 North Section 4, First Ring 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. 213 North Section 4, First Ring Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Inkfish and Free-range Chicken Stew, Dry-Mixed Braised Beef, Spicy Pot Rabbit.
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: 3.7
- Address: No. 213 North Section 4, First Ring Road
- Popular dishes: Inkfish and Free-range Chicken Stew, Dry-Mixed Braised Beef, Spicy Pot Rabbit, Steamed Sea Bass, Huo Xiang Qiao Ke Fish
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Dishes
Inkfish and Free-range Chicken StewA savory stew combining tender inkfish and flavorful free-range chicken, simmered slowly to create a rich, nourishing broth.
Dry-Mixed Braised BeefA dish of tender braised beef slices mixed with seasonings, served dry without sauce, popular in Chinese cuisine.
Spicy Pot RabbitDry Pot Rabbit is a dish featuring rabbit meat as the main ingredient, typically stir-fried with chili, Sichuan pepper, ginger, garlic, and onion, then seasoned with a special sauce to enhance flavor and texture.
Steamed Sea BassSteamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
Huo Xiang Qiao Ke FishFresh snakehead fish steamed with ho香 (aromatic herb), resulting in tender meat and a fragrant, savory flavor.
Sour Radish and Duck SoupSuan Luobo Lao Ya Tang is made with old duck and sour radish, simmered slowly. The duck is blanched to remove odor, then cooked with sour radish, ginger, and water until tender, yielding a clear broth with rich flavor.
Fragrant Spicy RabbitA Sichuan dish made with rabbit meat stir-fried with dried chilies and spices, known for its rich aroma and spicy flavor.
Craving Bone MeatA dish of pork ribs marinated, deep-fried, and coated in a sweet-spicy sauce, offering a crispy exterior and tender interior.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
Spicy Black Chicken FeetSpicy black chicken feet is a dish made primarily from black chicken feet, seasoned with various spices and seasonings. The preparation involves boiling the black chicken feet until cooked, then stir-frying them with chili peppers, Sichuan peppercorns, and other seasonings to fully absorb the spicy and numbing flavors.