Yun Hu Cui Yin Tea Dining Space (Donghu Park Store)
Sichuan cuisine · ⭐ 4.8
No. 299-6 Section 5 East of Erhuan 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. 299-6 Section 5 East of Erhuan Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Le Shan Bo Bo Chicken, Jiajiang Huoxiang Fish Head, Spicy Dongpo Braised Pork.
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. 299-6 Section 5 East of Erhuan Road
- Popular dishes: Le Shan Bo Bo Chicken, Jiajiang Huoxiang Fish Head, Spicy Dongpo Braised Pork, Oil渣 Organic Napa Cabbage, Salted Vegetable Steamed Yellow Croaker
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Dishes
Le Shan Bo Bo ChickenLeshan Poba Chicken is a Sichuan specialty dish primarily made with chicken and various spices. The chicken is sliced thinly, threaded onto bamboo skewers, and soaked in a spicy and numbing broth to fully absorb the flavors. It is then served together with the spicy broth in the bowl for diners to enjoy.
Jiajiang Huoxiang Fish HeadFresh fish head is gently stewed with Huoxiang and seasonings, resulting in a clear broth and tender fish meat with rich aroma.
Spicy Dongpo Braised PorkA richly flavored pork dish from Sichuan cuisine, slow-cooked with a blend of spices including chili, Sichuan peppercorns, and fermented bean paste.
Oil渣 Organic Napa CabbageA home-style dish made with organic napa cabbage and fried pork fat, offering a savory and satisfying flavor.
Salted Vegetable Steamed Yellow CroakerA dish featuring fresh yellow croaker steamed with salted vegetables, resulting in tender fish and savory, umami-rich flavors.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Crispy Rice CakeCrispy rice cake is a dish made primarily from glutinous rice cakes. The rice cakes become crispy on the outside after frying or pan-frying, while remaining soft and chewy inside. It is usually served with sweet bean sauce, chili sauce, or soy sauce, and sometimes enhanced with minced meat, scallions, or vegetables for added flavor.
Sichuan Spicy Rabbit with Green ChiliA Sichuan dish featuring tender rabbit meat stir-fried with fresh green chili peppers, delivering a bold and spicy flavor.
Sichuan-style Spicy Blood Duck with PeppercornsSpicy Sichuan-style duck blood hot pot with ingredients like bean sprouts, beef tripe, and beef stomach. Ingredients are blanched, then stir-fried with special chili oil and Sichuan pepper before adding broth and boiling. Finally, all ingredients are mixed together in the pot. The dish emphasizes precise heat control and seasoning to highlight its spicy, numbing, fresh, and aromatic flavors.
Huo Xiang Jiang TuánA dish made with river carp and fresh ho xiang leaves, steamed or braised to preserve the natural flavor.
Tofu and Pig's Stomach MeatballsA dish made by mixing minced pork stomach with tofu to form meatballs, then steamed or boiled until tender.