Hua Hua Restaurant (Yulin Second Alley)
Sichuan cuisine · ⭐ 3.6
No. 16, Yulin No. 2 Lane, Section 4, Renmin South Road, Nijiaqiao 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. 16, Yulin No. 2 Lane, Section 4, Renmin South Road, Nijiaqiao Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-Mixed Pork Leg Salad, Twice-Cooked Pork, Kung Pao Chicken.
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: 3.6
- Address: No. 16, Yulin No. 2 Lane, Section 4, Renmin South Road, Nijiaqiao Road
- Popular dishes: Cold-Mixed Pork Leg Salad, Twice-Cooked Pork, Kung Pao Chicken, Dry-Fried Bitter Melon, Sichuan Boiled Pork Slices
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Dishes
Cold-Mixed Pork Leg SaladA cold dish made from boiled pork leg slices, seasoned with garlic, cilantro, chili oil, soy sauce, and vinegar for a refreshing taste.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Dry-Fried Bitter MelonA classic Sichuan dish featuring bitter melon stir-fried until slightly crispy, with a savory and slightly bitter taste.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Stir-fried Water SpinachStir-fried water spinach is a home-style dish using water spinach as the main ingredient. Wash and cut the spinach, then stir-fry quickly with hot oil and garlic or chili until just cooked, season and serve.
Bitter Melon OmeletteA Chinese home-style dish made with bitter melon and eggs, lightly cooked to preserve the vegetable's unique flavor and the egg's soft texture.
Eggplant Stuffed with MeatEggplant slices are filled with seasoned pork and deep-fried after being coated in batter. Main ingredients include eggplant and pork filling, with scallions and ginger as seasonings. The eggplant is sliced but not severed, then stuffed with the meat mixture and fried until golden and crispy.
EelEel is a dish featuring eel as the main ingredient. After cleaning and deboning, the eel is cut into segments, pan-fried until slightly golden, then simmered with seasonings like ginger, scallion, garlic, soy sauce, and cooking wine to absorb flavor. Some recipes add chili or doubanjiang for extra taste.
Spicy Crucian CarpA Sichuan dish featuring fresh crucian carp cooked with chili, Sichuan peppercorns, and aromatic spices, delivering a bold, numbingly spicy flavor.