Wonton Steamed Dumpling King (Le Yuan Hou Street Store)
小吃快餐 · ⭐ 3.6
No. 12 Leyuan Houjie
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. 12 Leyuan Houjie. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Egg, Pork Rib Fried Rice, Pork Rib Noodles.
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: 小吃快餐
- Rating: 3.6
- Address: No. 12 Leyuan Houjie
- Popular dishes: Braised Egg, Pork Rib Fried Rice, Pork Rib Noodles, Pork Rib Rice, Preserved Vegetable Braised Pork
China trip · China travel
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Dishes
Braised EggMarinated eggs are eggs that have been boiled and then soaked in a seasoned sauce made from soy sauce and spices until they are flavorful and well-colored. The key to making them lies in the preparation of the marinade and the timing of the soaking process.
Pork Rib Fried RiceA Chinese home-style dish made with pork ribs and rice, stir-fried with eggs and vegetables for a savory and satisfying meal.
Pork Rib NoodlesPork rib noodles is a noodle dish primarily made with pork ribs and noodles. To prepare it, the pork ribs are simmered until tender and juicy, resulting in a rich and aromatic broth. The noodles are then cooked separately and mixed with the rib broth, garnished with green onions and cilantro to create a nutritious and delicious noodle dish.
Pork Rib RiceRibs rice features pork ribs marinated and slow-cooked until tender, served over rice that absorbs the rich sauce, often accompanied by a small side of vegetables.
Preserved Vegetable Braised PorkMei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.