Fuyingmen Sichuan Restaurant (Beijing Road Branch)
Sichuan cuisine · ⭐ 3.9
No. 173 Beijing 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. 173 Beijing Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Dry Pot Spicy Pork, Dry Pot Pork Ribs with Potato, Spicy Pot-Braised Catfish.
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: 3.9
- Address: No. 173 Beijing Road
- Popular dishes: Dry Pot Spicy Pork, Dry Pot Pork Ribs with Potato, Spicy Pot-Braised Catfish, Squirrel Fish, Burned Pepper Tofu Flower Beef
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Dishes
Dry Pot Spicy PorkA classic Sichuan dish featuring stir-fried pork belly with fermented bean paste, garlic, and vegetables, cooked in a dry pot for rich flavor.
Dry Pot Pork Ribs with PotatoA spicy Sichuan dish featuring pork ribs and potatoes stir-fried in a dry pot with chili, garlic, and Sichuan peppercorns.
Spicy Pot-Braised CatfishDry Pot Catfish is a dish featuring catfish as the main ingredient, stir-fried with green pepper, red pepper, onion, garlic, and ginger. After marinating, the fish is quickly cooked with seasonings and finished with a special dry pot base for rich flavor and aroma.
Squirrel FishSquirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
Burned Pepper Tofu Flower BeefA Sichuan-style dish combining tender tofu flower, spicy burned pepper, and flavorful beef slices for a rich, layered taste.
Stone-ground Tofu and Beef Stir-fryA dish featuring delicate stone-ground tofu paired with tender beef slices, stir-fried in a spicy sauce for a rich, savory flavor.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Preserved Meat with Red Kidney BeansA traditional Chinese dish featuring preserved meats and red kidney beans, slow-cooked to blend flavors.
Garlic CrawfishGarlic shrimp is made with freshwater crayfish as the main ingredient, stir-fried with garlic, spices, and seasonings. First, clean the crayfish thoroughly, then marinate them with garlic, ginger slices, chili peppers, and other seasonings. Finally, quickly stir-fry over high heat to maintain the fresh and tender texture of the shrimp meat.
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.