Yu Jian (Changping Branch)
Sichuan cuisine · ⭐ 3.9
4th Floor, Baohua Times Plaza
Dragon Mate tips
If you are traveling in China to visit Dongguan, 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 4th Floor, Baohua Times Plaza. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Szechuan Beef with Sansho, Spicy Stir-Fried Cabbage, Fruit Tree.
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: Dongguan
- Category: Sichuan cuisine
- Rating: 3.9
- Address: 4th Floor, Baohua Times Plaza
- Popular dishes: Szechuan Beef with Sansho, Spicy Stir-Fried Cabbage, Fruit Tree, Yongzhou Blood Duck, Salt-Baked Pig's Tripe and Intestine Noodles
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Szechuan Beef with SanshoA Sichuan-style dish featuring tender beef stir-fried with sansho pepper, delivering a spicy and numbing flavor profile.
Spicy Stir-Fried CabbageDry Pot Shredded Cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage into pieces, then quickly stir-frying it in a dry pot with garlic, chili, and other seasonings until cooked, preserving the cabbage's crisp texture.
Fruit TreeA creative dessert featuring a tree-shaped arrangement of fresh fruits like apples, bananas, strawberries, and kiwis, served chilled without cooking to highlight natural flavors and vibrant colors.
Yongzhou Blood DuckYongzhou Blood Duck is a traditional dish primarily made with fresh duck and duck blood. After the duck is slaughtered, its blood is collected and set aside. The duck meat is cut into pieces and stir-fried with ingredients such as ginger and garlic. Just before the duck meat is fully cooked, the duck blood is poured in and quickly stir-fried to evenly coat the meat, creating a unique color and texture.
Salt-Baked Pig's Tripe and Intestine NoodlesA Chinese dish featuring pig's tripe and intestine, seasoned with salt and slow-cooked to enhance flavor and texture.
Spicy Pork Stir-FryStir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Grandma's Fried RiceA classic home-style fried rice made with leftover rice, eggs, scallions, ham, shrimp, and peas, stir-fried to perfection for a savory and satisfying dish.
Grandma's Radish and Salted Pork Fried RiceA traditional Chinese fried rice dish made with salted pork, radish, and rice, known for its savory aroma and comforting taste.
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.