Jia Yue Ru Hua Chinese Restaurant
Sichuan cuisine · ⭐
No. 7 Long Teng East Road, Hong Pai Lou Subdistrict, 2nd Floor, Jiayue Ruhua Hotel
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. 7 Long Teng East Road, Hong Pai Lou Subdistrict, 2nd Floor, Jiayue Ruhua Hotel. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Stewed Pork Ribs with Potatoes, Sichuan Twice-Cooked Pork, Crispy Lotus Root Pan-Fried 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:
- Address: No. 7 Long Teng East Road, Hong Pai Lou Subdistrict, 2nd Floor, Jiayue Ruhua Hotel
- Popular dishes: Stewed Pork Ribs with Potatoes, Sichuan Twice-Cooked Pork, Crispy Lotus Root Pan-Fried Chicken, Chongqing Sour Cabbage Fish
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Dishes
Stewed Pork Ribs with PotatoesStewed pork ribs with potatoes is a dish featuring pork ribs and potatoes as main ingredients. The ribs are blanched to remove odor, then cooked together with diced potatoes in a pot with water, soy sauce, and cooking wine until tender and flavorful.
Sichuan Twice-Cooked PorkA classic Sichuan dish made by boiling pork belly, then stir-frying with vegetables and spicy sauce for a rich, savory flavor.
Crispy Lotus Root Pan-Fried ChickenCrispy Lotus Root Pan-Fried Chicken is a Chinese dish made with chicken and crispy lotus root, pan-fried to perfection. The chicken is crispy on the outside and tender inside, paired with crispy lotus root for a layered texture, with a slightly salty and fresh flavor.
Chongqing Sour Cabbage FishChongqing sour cabbage fish uses fresh grass carp as the main ingredient, with辅料 like sour cabbage, ginger slices, garlic cloves, dried chilies, and Sichuan peppercorns. Fish slices are marinated with wine and salt, and sour cabbage is cut into segments. First, fry the fish bones until fragrant, add water to boil, then add fish slices and sour cabbage to stew, finally sprinkle with chili and Sichuan pepper for aroma.