Luyi Chicken Feather House (Kuanzhai Alley Branch)
Sichuan cuisine · ⭐ 4.7
No. 63, Kuixinglou Street, Annex No. 12
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. 63, Kuixinglou Street, Annex No. 12. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger and Fresh Chili Rabbit, Peking Duck, Kung Pao Shrimp.
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: 4.7
- Address: No. 63, Kuixinglou Street, Annex No. 12
- Popular dishes: Young Ginger and Fresh Chili Rabbit, Peking Duck, Kung Pao Shrimp, Stir-Fried Vegetable King, Spicy猪腰 Stir-fry
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Dishes
Young Ginger and Fresh Chili RabbitA spicy Sichuan dish made with rabbit meat, young ginger, and fresh chili peppers, stir-fried to perfection for a fragrant and slightly spicy flavor.
Peking DuckPeking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
Kung Pao ShrimpKung Pao Shrimp features fresh shrimp with peanuts, dried chilies, and scallions, ginger, and garlic. The shrimp is marinated and stir-fried, then tossed with a seasoned sauce and crispy peanuts for a bright red dish with tender, slightly spicy-sweet flavor.
Stir-Fried Vegetable KingA quick stir-fry of assorted vegetables, seasoned with salt, soy sauce, and garlic for a fresh and savory taste.
Spicy猪腰 Stir-frySpicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
Spicy Beef Tripe Stir-FrySpicy tripe is a dish made by quickly stir-frying pig or beef tripe with chili, garlic, ginger, and scallions. The tripe is sliced after processing and stir-fried with chili pieces and seasonings to retain its crisp and tender texture.
Steamed Garlic ShrimpFresh shrimp steamed with garlic, butter, and seasonings for a rich, savory flavor.
Stewed Chicken Feet in Stone PotA spicy Sichuan dish featuring tender chicken feet simmered in a stone pot with aromatic spices and served hot.
Stoneware Tofu and BeefA Sichuan dish featuring tender tofu and beef cooked in a hot stone pot with spicy seasonings, delivering rich aroma and bold flavor.
Grass CarpRemove scales from the grass carp, wash clean, cut into segments, and marinate with cooking wine and ginger slices. Then pan-fry in a wok until golden brown on both sides. Add green onions, ginger, garlic, and doubanjiang (fermented broad bean paste) to stir-fry, add water, and simmer until fully flavored. Finally, sprinkle with chopped green onions.
Mushroom Soup Handmade MeatballsFresh pork and mushroom meatballs simmered in a savory mushroom broth, tender and aromatic.
Chongqing Sour Pepper Chicken OffalA spicy and sour dish made with chicken offal stir-fried with pickled chili peppers, garlic, and ginger. Popular in Sichuan cuisine for its bold flavors.