Nianfeng Restaurant · Sichuan Cuisine
Sichuan cuisine · ⭐ 4.3
Rear Entrance, Nianfeng Heyuan, No. 56, Nianfeng Lane (approx. 100 meters from Exit E of Niuwangmiao Metro Station)
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 Rear Entrance, Nianfeng Heyuan, No. 56, Nianfeng Lane (approx. 100 meters from Exit E of Niuwangmiao Metro Station). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Big Red Robe Boiling Froglets, Kung Pao Salt-Field Shrimp Balls, Pickled Radish Skin.
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: 4.3
- Address: Rear Entrance, Nianfeng Heyuan, No. 56, Nianfeng Lane (approx. 100 meters from Exit E of Niuwangmiao Metro Station)
- Popular dishes: Big Red Robe Boiling Froglets, Kung Pao Salt-Field Shrimp Balls, Pickled Radish Skin, Year Prosperity Pickled Pepper Pork Liver, Prosperity Pork Shank
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Dishes
Big Red Robe Boiling FrogletsA Sichuan dish featuring fresh frog legs cooked in a spicy, aromatic broth infused with Big Red Robe tea, delivering a bold, numbingly hot flavor.
Kung Pao Salt-Field Shrimp BallsFresh shrimp balls stir-fried with peanuts, dried chilies, and ginger, coated in a tangy sweet-and-spicy sauce.
Pickled Radish SkinA refreshing cold dish made from pickled radish skin, seasoned with garlic, vinegar, and chili oil for a tangy and spicy flavor.
Year Prosperity Pickled Pepper Pork LiverA Sichuan dish featuring pork liver stir-fried with pickled peppers, offering a fresh and spicy taste.
Prosperity Pork ShankA traditional Chinese dish made from pork shank, slow-cooked in a savory sauce, symbolizing prosperity and good fortune.
Spicy Garlic Steamed Bighead CarpSpicy garlic steamed bighead carp is a Chinese dish made with bighead carp and spices such as chili and garlic. The fish meat is tender, with a rich garlic flavor and a mild spicy taste.
Spicy Sesame Pork Kidney SlicesA spicy Sichuan cold dish made with sliced pork kidneys, blanched and tossed in a fragrant red oil and sesame sauce for a crisp, aromatic bite.
Jade Chicken Bean CurdA classic Sichuan dish made from minced chicken and egg white, steamed in broth with green peas and ham, resulting in a silky, refreshing texture.
Old Duck SoupOld duck soup is made primarily from old duck meat, combined with various medicinal herbs and seasonings, and slowly stewed for a long time. The broth is clear, the meat is tender and falls off the bone, and the aroma of the herbs perfectly blends with the freshness of the duck meat, making it rich in nutrition.
Green Pepper Yellow Croaker Stir-fried in Big RiverA Sichuan dish featuring fresh yellow croaker stir-fried with green peppercorns, delivering a bold spicy and numbing flavor.
Steamed Snakehead Fish with Fresh Chili and Fermented Black BeansFresh chili and fermented black beans are used to season steamed snakehead fish, resulting in a tender, flavorful dish with a balanced spicy and savory taste.