YUE HIN

Xuanyue, on the second floor of Niccolo Chengdu. The cold dishes are the most important. When people reach middle age, they should focus on health and nourishment. The hotel catering has excellent selection of ingredients and stable quality. The scallion-flavored Qingyuan chicken has a great taste. The baked yellow croaker in the sand pot is eye-opening and tastes very good. It was the first time for me to eat crispy three grass carp in Chengdu, steamed with mustard tuber, fish balls, and fish with noodles. I have never eaten it myself, and I don’t think fish meat can be so crispy.

Their shelled mung bean paste is very interesting. It is cooked in a special clay pot. The mung beans are tossed up and down by the impact of water and steam in the pot, and the shells are discharged from the pot through the pores, forming shell-free mung bean paste. It is super delicious~

Yuexuan Chinese Restaurant in IFC Center, the drunken crabs are of good quality, but I think they are not drunk enough. The most delicious one I have eaten in Chengdu is Yintan. The chopped pepper fish head tastes good, and the ice-roasted pork belly is very good, with a crispy skin and good gravy. The soup is cooked at the right time. This restaurant is good from the environment to the service.

My friend came back from a capitalist country in dire straits. As the host, it was my duty to take him to eat Chinese food. Yuexuan Chinese Restaurant on the second floor of IFS is very good. The location is very good, which is convenient for everyone to gather. The restaurant's dishes are a fusion of Cantonese and Sichuan cuisine. The Cantonese cuisine is very authentic and the Sichuan cuisine is also super delicious. The key is that the service is great. When dining, adding water and changing the slag plate are very timely. When ordering, there may be a mapo tofu that was missed. When checking out, I casually said something, and the lobby manager immediately asked the kitchen to make a portion for us. Five people spent 1100, which felt okay.