Jinhe Restaurant
Sichuan cuisine · ⭐ 4.0
Annex Building, 2nd Floor, Jinhe Hotel, No. 18, Jinhe Road
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 Annex Building, 2nd Floor, Jinhe Hotel, No. 18, Jinhe Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Steamed Sea Bream, Sugar Oil Dumplings, Portuguese Egg Tart.
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: 4.0
- Address: Annex Building, 2nd Floor, Jinhe Hotel, No. 18, Jinhe Road
- Popular dishes: Steamed Sea Bream, Sugar Oil Dumplings, Portuguese Egg Tart, Grilled Ribeye Steak, Goose Foot and Vermicelli Stew
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Dishes
Steamed Sea BreamSteamed Mandarin Fish is a dish made primarily with Mandarin fish. To prepare it, the cleaned fish is placed in a steamer and seasoned with scallions, ginger, and other spices. It is steamed until the fish is fully cooked, preserving the fresh and tender texture of the fish meat.
Sugar Oil DumplingsA traditional Chinese snack made from glutinous rice flour, shaped into small balls, deep-fried until golden, then coated in syrup or brown sugar water for a smooth, sweet finish. Oil temperature must be controlled for a crispy exterior and soft interior.
Portuguese Egg TartPortuguese egg tarts are made primarily with eggs, milk, and sugar. The pastry crust is crispy, while the filling is smooth and creamy. The preparation involves making the tart shell, mixing eggs, milk, and sugar to create the custard filling, pouring the mixture into the shells, and baking in an oven until the surface turns golden brown.
Grilled Ribeye SteakSkillet beef short ribs are a dish featuring beef short ribs as the main ingredient, marinated and seared on a hot skillet to achieve a crispy exterior and tender interior. Typically cooked with onions and green peppers, the high heat of the skillet quickly cooks the ingredients while locking in juices.
Goose Foot and Vermicelli StewA Cantonese stew featuring tender goose feet and vermicelli, simmered in a savory broth for rich flavor.