Qionglaijiachang Restaurant Review

[Taste] The taste is in line with Sichuan people's home cooking, the portion is large, the beef tenderloin with pepper is tender and smooth, the pepper is fragrant but not spicy. The liver and kidney are stir-fried with pickled pepper and fungus, the color, aroma and taste are complete. I especially recommend boiled tofu pudding, which has a bean flavor and the taste of childhood.

This home-style restaurant is frequented by locals. It is a standard Sichuan restaurant. Dishes like Kung Pao Chicken and Twice-Cooked Pork are pretty good, but the prices are relatively expensive.