Yuanhe · 1993 Tea Banquet (Pengzhou Store)
Sichuan cuisine · ⭐ 3.7
No. 399, Section 1 Linhu Road, Zhihe Subdistrict, Building 8, 1st Floor, Units 450–456 (3rd Floor, Yuanhe 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. 399, Section 1 Linhu Road, Zhihe Subdistrict, Building 8, 1st Floor, Units 450–456 (3rd Floor, Yuanhe Hotel). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Frozen Red Beef, Cold Brew Flower, Cold Brew Tea.
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: 3.7
- Address: No. 399, Section 1 Linhu Road, Zhihe Subdistrict, Building 8, 1st Floor, Units 450–456 (3rd Floor, Yuanhe Hotel)
- Popular dishes: Frozen Red Beef, Cold Brew Flower, Cold Brew Tea, Kaili Red Sour Fish, Angelica and Chicken Stew
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Dishes
Frozen Red BeefA dish featuring tender beef marinated in a spicy red oil sauce, slow-cooked and chilled for a refreshing, flavorful experience.- Cold Brew FlowerA refreshing beverage made by steeping fresh flowers in cold water or tea, offering a delicate floral and tea flavor.
Cold Brew TeaCold brew tea is made by steeping tea leaves in cold or low-temperature water for an extended period. Main ingredients are tea and water. Typically, tea is placed in cold water and refrigerated for 4 to 12 hours to slowly extract flavor, avoiding bitterness from heat. The resulting tea is clear and smooth, ideal for summer.
Kaili Red Sour FishKaili Red Sour Fish is a dish made with freshwater fish, red sour soup, chili, ginger, garlic, and other seasonings. The broth is bright red, sour and spicy, and the fish is tender and fresh.
Angelica and Chicken StewAngelica and Chicken Stew is a traditional Chinese soup made with local chicken and angelica, slowly cooked to perfection. The chicken is tender, and the broth is rich, offering nourishing health benefits.
Spicy Cold-Pressed Crucian CarpA cold dish made with steamed crucian carp, deboned and mixed with a secret sauce. Delicate texture and rich flavor.
Spicy Chicken in Chili OilA classic Sichuan cold dish made with boiled chicken shredded and tossed in a spicy chili oil dressing, seasoned with garlic, ginger, and Sichuan peppercorns.
Sweet and Sour Pork with PineappleSizzling pork with pineapple is a dish primarily made with pork and pineapple. First, the pork is cut into pieces and marinated, then deep-fried until golden and crispy; pineapple is also cut into chunks and set aside. Finally, the fried pork and pineapple are stir-fried together and coated with a specially prepared sweet-and-sour sauce to allow the flavors to blend perfectly.
Huoxiang Tofu Bean FishHuoxiang Tofu Bean Fish is a Chinese dish made with crucian carp, tofu, and beans. The carp is pan-fried and then stewed with beans and Huoxiang seasoning, resulting in a delicious and fragrant dish.
Shu Jin Sichuan Boiled BeefShu Jin Sichuan Boiled Beef is a traditional Sichuan dish made with beef slices and vegetables such as bean sprouts and mushrooms, cooked in a spicy and numbing broth. It has a tender texture and a rich, spicy flavor.
Gongjing Fresh Rabbit JumpGongjing Fresh Rabbit Jump is a Sichuan dish made with fresh rabbit meat stir-fried with various seasonings and spices. The dish has a tender texture and a spicy, fragrant flavor, making it a traditional specialty of Sichuan.