Yuyuan Fine Sichuan Cuisine (Jinjiang Store)
Sichuan cuisine · ⭐ 4.8
No. 59, Annex No. 1, 2nd Floor, Xiucheng Building, Longzhou 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 No. 59, Annex No. 1, 2nd Floor, Xiucheng Building, Longzhou Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: BB Duck, Two-Flavor Sea Bream, Whole Grain Steamed Bun.
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: 4.8
- Address: No. 59, Annex No. 1, 2nd Floor, Xiucheng Building, Longzhou Road
- Popular dishes: BB Duck, Two-Flavor Sea Bream, Whole Grain Steamed Bun, Corn Sticks, Yanbian Beef
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Dishes
BB DuckBB Duck is a dish made with duck meat, marinated and roasted to perfection, featuring crispy skin and tender flesh, often served with a special sauce or honey glaze.
Two-Flavor Sea BreamA fresh sea bream dish prepared with two methods: one side braised, the other steamed, offering a rich and varied flavor experience.
Whole Grain Steamed BunA traditional steamed bun made from a mix of whole grains like corn, millet, and oats, offering a wholesome, nutty flavor and chewy texture.
Corn SticksCorn sticks are made by cutting fresh corn kernels or corn cobs into strips and cooking them by frying or steaming. Main ingredient is corn, with optional seasonings like salt, soy sauce, or pepper salt.
Yanbian BeefA Sichuan dish made with beef brisket, marinated and braised until tender, then sliced and served with a savory, slightly spicy flavor.
Stone Pot Old Courtyard ChickenA Sichuan dish featuring chicken slow-cooked in a stone pot with chili, Sichuan pepper, and aromatics, resulting in tender, flavorful meat.
Beef Noodle with ScallopFresh scallops and rehydrated vermicelli are steamed together, seasoned and served. Ginger is added to reduce fishy odor, and some recipes include broth or soy sauce for enhanced flavor.
Red Sugar GuokuiA traditional Sichuan snack made by wrapping red sugar filling in dough and frying or baking until crispy and sweet.
Fatty Intestine with Blood CurdFatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
Garlic ShrimpGarlic shrimp is made with fresh shrimp as the main ingredient, stir-fried with a large amount of minced garlic. After peeling and removing the veins, the shrimp are blanched or pan-fried, then mixed and stir-fried with aromatic garlic, seasoned with适量 salt, cooking wine, and a small amount of soy sauce, and finally garnished with chopped green onions for added fragrance.
Spicy Fish Hot PotSpicy fish hot pot is a dish made with fresh fish and various vegetables and seasonings. Main ingredients include grass carp or carp, bean sprouts, potato slices, lotus root slices, green peppers, and onions. The fish is cleaned and then pan-fried or braised before being stir-fried with the vegetables in a spicy hot pot, seasoned with doubanjiang, Sichuan peppercorns, and dried chilies.
Black Pepper Beef RibsBlack pepper beef short ribs is a dish featuring beef short ribs as the main ingredient, marinated and then pan-fried or stir-fried with black pepper, onion, and garlic for a tender, juicy flavor with rich black pepper aroma.