Impression Yan Bang Cuisine (Ruiming City Store)
Sichuan cuisine · ⭐ 4.2
No. 300 Huaishudian 1st Road, Luneng Xiujie, Building 10, Unit 3–1
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. 300 Huaishudian 1st Road, Luneng Xiujie, Building 10, Unit 3–1. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Chopped Chili Pig Trotter, Wang's Spicy Intestines, Blanched Asparagus Tips.
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: 4.2
- Address: No. 300 Huaishudian 1st Road, Luneng Xiujie, Building 10, Unit 3–1
- Popular dishes: Chopped Chili Pig Trotter, Wang's Spicy Intestines, Blanched Asparagus Tips, Salt Worker's Stir-Fried Pork with Pepper, Salt-Style Twice-Cooked Pork
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Dishes
Chopped Chili Pig TrotterA Sichuan dish made with pig trotters simmered in a spicy chili sauce, offering tender meat and bold flavors.
Wang's Spicy IntestinesA spicy Sichuan dish made with pork intestines, slow-cooked in a rich blend of chili, Sichuan pepper, and aromatic spices.
Blanched Asparagus TipsA dish featuring tender asparagus tips briefly boiled and dressed with a light sauce, offering a fresh and crisp taste.
Salt Worker's Stir-Fried Pork with PepperA classic Hunan dish featuring stir-fried pork belly with green and red peppers, known for its spicy and savory flavor.
Salt-Style Twice-Cooked PorkSalt-Style回锅肉 features pork belly sliced after boiling, stir-fried with fermented bean paste, garlic chives, and green peppers. Cooking carefully ensures slightly crispy meat and well-infused flavors.
Seaweed and Egg SoupSeaweed egg soup is a home-style soup made primarily from seaweed and eggs. The preparation is simple: cut the seaweed into small pieces and set aside the beaten eggs. Boil water in a pot, add the seaweed, and once it boils, pour in the egg mixture while stirring quickly. Season with salt and monosodium glutamate (MSG), then sprinkle with chopped green onions before serving.
Sichuan Pepper ChickenTeng椒 Chicken is a dish primarily made with chicken and Sichuan pepper. The preparation involves boiling the chicken until cooked, shredding it into strips, then mixing it with Sichuan pepper and seasonings, and finally marinating it to absorb the flavors.
Bamboo Shoot and Crucian CarpA dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
Diving FishDiving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
Fresh Chili Frog LegsFresh chili bullfrog dish made with bullfrog, fresh chilies, garlic, ginger, and seasonings. Bullfrog is cut into pieces and stir-fried with fresh chilies and seasonings.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.
Spicy Rabbit HeadsSpicy rabbit heads are a dish made primarily from rabbit heads, blanched and then stewed or stir-fried with chili peppers, Sichuan peppercorns, and other spices. The rabbit heads are cleaned thoroughly and fully infused with flavor, resulting in a soft, richly flavored dish.