Huang Penpen Spicy Chicken Restaurant (Pingyun Road Branch)
Sichuan cuisine · ⭐ 4.4
Middle Section, Pingyun Road, Sandao堰 Town (behind Water Plant No. 6)
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 Middle Section, Pingyun Road, Sandao堰 Town (behind Water Plant No. 6). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Large Chicken Feet, Dry-Fried Tofu Noodles, Mountain Rock Broad Beans.
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: Middle Section, Pingyun Road, Sandao堰 Town (behind Water Plant No. 6)
- Popular dishes: Large Chicken Feet, Dry-Fried Tofu Noodles, Mountain Rock Broad Beans, Panzhong Rabbit, Pancake Fish
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Dishes
Large Chicken FeetChicken feet are simmered with seasonings and辅料 after blanching to remove odor, resulting in tender, flavorful meat. Can be enhanced with ginger, scallion, star anise, soy sauce, or chili and Sichuan pepper for extra taste.
Dry-Fried Tofu NoodlesA spicy Sichuan dish made by stir-frying cold tofu noodles with vegetables and meat until crispy, offering a satisfying crunch and bold flavor.
Mountain Rock Broad BeansA dish made from wild rock beans stir-fried with chili and Sichuan pepper, offering a spicy and crunchy flavor typical of mountain cuisine.
Panzhong RabbitA Sichuan dish made with rabbit meat and vegetables, slow-cooked in a clay pot to create a rich, spicy flavor.
Pancake FishPengpeng Fish is a dish made with fresh fish as the main ingredient, combined with vegetables such as bean sprouts, cabbage, and tofu, and simmered in a spicy and numbing broth. The primary ingredients include grass carp or carp, bean sprouts, cabbage, tofu, and seasonings like chili peppers and Sichuan peppercorns. To prepare, the fish is cut into pieces and cooked together with the vegetables in a specially prepared spicy and numbing broth, allowing the fish to absorb the flavors and the soup to become rich and aromatic.
Peng Peng ChickenA spicy Sichuan dish made with chicken and vegetables, stir-fried in a rich, numbingly hot sauce.
Sichuan Pepper ChickenHua Jiao Chicken is a dish made with chicken as the main ingredient, seasoned with Sichuan peppercorns, ginger, scallions, and other spices. The chicken is marinated, then stir-fried with fried Sichuan peppercorns and chili to absorb their numbing flavor and aroma.
Chrysanthemum CornA dish made with sweet corn kernels, carrots, and peas, stir-fried to resemble a chrysanthemum flower. It has a fresh, sweet taste and vibrant colors.
Sichuan-style Chicken Offal with Green PeppercornsA spicy Sichuan dish featuring chicken offal stir-fried quickly with green peppercorns, delivering a bold, numbingly aromatic flavor.
Braised Chicken Feet with Glutinous Rice CakeA spicy and savory dish made by slow-cooking chicken feet and glutinous rice cakes with aromatic spices and chili.