Yueyue (Huqiang Plaza Branch)
Sichuan cuisine · ⭐ 4.8
40 meters west of the intersection of Fengtang Avenue and Bao'an Avenue
Dragon Mate tips
If you are traveling in China to visit Shenzhen, this restaurant is worth a stop for great food. This restaurant is located at 40 meters west of the intersection of Fengtang Avenue and Bao'an Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Liver and Kidney Stir-fry in 18 Seconds, Twice-Cooked Pork, Spicy Dan Dan Noodles with Blood Sausage.
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: Shenzhen
- Category: Sichuan cuisine
- Rating: 4.8
- Address: 40 meters west of the intersection of Fengtang Avenue and Bao'an Avenue
- Popular dishes: Liver and Kidney Stir-fry in 18 Seconds, Twice-Cooked Pork, Spicy Dan Dan Noodles with Blood Sausage, Sichuan Boiled Beef, Spicy Oil-Poured Boiling Fish
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Dishes
Liver and Kidney Stir-fry in 18 SecondsA quick stir-fry dish made with pork liver and kidneys, known for its tender texture and savory flavor achieved through precise timing.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Spicy Dan Dan Noodles with Blood SausageShancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
Sichuan Boiled BeefA classic Sichuan dish featuring tender beef slices cooked in a spicy, numbing broth with vegetables and chili oil.
Spicy Oil-Poured Boiling FishA Sichuan-style dish featuring fresh carp, briefly blanched and topped with chili, Sichuan pepper, then finished with hot oil for a spicy, aromatic flavor.
Secret-Recipe Spicy ChickenSpicy chicken dish made with chicken thighs or whole chicken, boiled, cooled, and sliced, then tossed in a secret sauce of chili oil, Sichuan pepper powder, garlic, ginger, soy sauce, vinegar, sugar, and sesame oil. Bright red color, tender meat, rich sauce.
Brown Sugar Glutinous Rice BallsFried glutinous rice balls coated in brown sugar syrup, soft and sweet with a satisfying chew.
Old Jar Sichuan-Style Fish in Sour Vegetable SauceOld jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
Snowflake Beef Mapo TofuA fusion dish combining tender snowflake beef with classic mapo tofu, resulting in a rich, spicy, and savory flavor.