Yue Yue Hong Hand-held Skewers
Hot pot · ⭐ 4.3
No. 77, Jindu Section, Airport 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. 77, Jindu Section, Airport Road. It is a Hot pot place, and the flavors are rich (savory and bold; some bases can be spicy). Dragon Mate recommends you try: Spicy Hot Pot Noodles, Ruyi Qiancengdu, Tender Blood Curd.
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: Hot pot
- Rating: 4.3
- Address: No. 77, Jindu Section, Airport Road
- Popular dishes: Spicy Hot Pot Noodles, Ruyi Qiancengdu, Tender Blood Curd, Fresh Corn Dumplings, Pork Intestine and Duck Intestine Stir-fry
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Dishes
Spicy Hot Pot NoodlesSpicy hot pot noodles is a delicacy made primarily with hot pot noodles, paired with vegetables such as bean sprouts and seaweed, and cooked using a specially prepared hot pot base. During preparation, the noodles are boiled until tender, then mixed with various ingredients and seasonings before being topped with a spicy, aromatic hot pot broth to fully absorb its rich flavors.
Ruyi QiancengduRuyi Qiancengdu is a Chinese dish made primarily with pig's stomach, which is cleaned, sliced, and stacked in layers before being cooked by boiling or stir-frying. It has a crisp texture and distinct layers.
Tender Blood CurdA Sichuan dish made with duck or pig blood, stir-fried with garlic chives and chili for a smooth, spicy flavor.
Fresh Corn DumplingsFresh corn dumplings made from tender corn kernels and glutinous rice flour, steamed to a soft and sweet texture with natural corn flavor.
Pork Intestine and Duck Intestine Stir-fryA spicy stir-fry dish made with pork and duck intestines, popular in Sichuan cuisine.
Handheld SkewersA popular Chinese street food featuring skewered ingredients grilled or boiled in spicy sauce, perfect for casual dining.
Beaten LemonPounded lemon is a dish featuring fresh lemons as the main ingredient. Lemon slices or crushed lemon are mixed with sugar, salt, and other seasonings. Physical pounding releases juice and aroma, creating a refreshing sour flavor. No heating is involved in preparation, preserving the lemon's fresh taste.
Oil Stick Glutinous Rice CakeA Chinese snack combining crispy fried dough sticks with soft, sweet glutinous rice cakes, often drizzled with honey or syrup for a delightful contrast in texture and flavor.
Corn CakeCorn cakes are a traditional snack made from cornmeal mixed with water and salt to form a paste, then pan-fried. They can be shaped into circles in a flat pan and fried until golden and crispy, or steamed for a soft, chewy texture.- Fresh Rabbit Kidney Stir-fryA spicy Sichuan dish made with fresh rabbit kidneys, stir-fried with chili and Sichuan peppercorns for a bold, numbing flavor.
Mixed SkewersA dish of mixed meat and vegetable skewers, grilled or fried for a flavorful and satisfying bite.
Wild Vegetable Glutinous Rice DumplingsWild vegetable glutinous rice cakes are a traditional snack made primarily from fresh wild vegetables and glutinous rice. The preparation involves steaming the glutinous rice until cooked, then mashing it into a paste, mixing it with finely chopped wild vegetables, and shaping it into small round cakes. Finally, the wild vegetable glutinous rice cakes are pan-fried until golden brown on both sides.
Snowflake SirloinSnowflake sirloin is a premium beef cut from the back of the cow, known for its tender texture and marbled fat. It's commonly used in hot pot or stir-frying, offering a rich and flavorful experience.
Bull's Brain FlowerA spicy Sichuan dish made with pig brain, stir-fried with chili, Sichuan pepper, and fermented bean paste, known for its rich flavor and numbing heat.