Poinsettia Sichuan cuisine is famous in Huanggang, Shenzhen, with two branches opened within 300 meters. Since the opening of the first restaurant in 2003, it has been sought after by the nearby neighborhood and has captured the appetite of many Hong Kong diners.

Poinsettia also has many titles, and has won awards such as "Shenzhen Sichuan Cuisine Famous Restaurant", "Chinese Food God Golden Spoon Award", "Chinese Gold Medal Dish", "Top Ten Consumers' Favorite Restaurants", etc., and its reputation has been good for many years. It also has two brands: Yuyue (Sichuan cuisine restaurant) and Yujiao (mainly Sichuan-style fish cooking).

Seasoning is very important in Sichuan cuisine, poinsettia uses chili peppers from Zunyi, Guizhou, rapeseed oil from Chongqing, bean paste from Pixian County, Sichuan, and Sichuan peppercorns from Hanyuan, Sichuan.

Poinsettia is very down-to-earth, stable, cost-effective, and not easy to find unpalatable dishes. Mao Xuewang, spicy fragrant pot, and spicy field chicken are all the store's signatures. In the 20s of the last century, Mao Xuewang originated in Ciqikou, Shapingba District, Chongqing City, the original Mao Xuewang was cooked with minced meat, pork offal and pea soup, and then inadvertently found that the addition of pig blood was very delicious, and slowly evolved into the current taste. "Mao" in Chongqing dialect is rough, sloppy meaning, Mao Xuewang is also known as "dry hot pot" by the locals, pay attention to pig blood is hot and eat, although the appearance is not exquisite, but it does not reduce the flavor of this dish at all. Poinsettia is served over low heat, which is very intimate and ensures that it is still hot at the end. There are yellow throat, hairy tripe, duck blood, beef, crispy sausage, tofu, bean sprouts, etc., the soup is red and bright, spicy and fragrant, but the ingredients are less, and there are hot and sour powder at the bottom of the pot, and the amount is not as good as before. It is recommended to eat duck blood at the end, so that the duck blood can absorb the flavor of the soup and make it more mellow. The side dishes of the spicy fragrant pot are abundant, such as field chicken, Jiwei shrimp, crispy sausage, green beans, cauliflower, etc., fried until dry, fragrant and flavorful. The spicy chicken and spicy shrimp are also well done, the seasoning and heat are properly controlled, and the ingredients are fresh enough.

In addition, saliva chicken, crispy pork knuckle, stir-fried kidney flower are all very ordered, Chongqing double pepper chicken, Sichuan sauce skeleton, steamed pot yellow rice pork ribs, spring water beautiful frog are all very popular meat dishes. Sichuan cuisine is heavy oil and spicy for Cantonese people, but the spiciness of poinsettia is only medium spicy for Cantonese people, and the oil is also more restrained, which is a good improvement. If you are afraid of spicy, you can also order a cup of signature fruit tea, a large cup full of watermelon, orange, lemon, passion fruit, sweet and sour, very spicy.

There are two stores in Huanggang, the decoration is simple and not exaggerated, the environment is better after the decoration of the main store, and the branch is slightly older. The halls are dominated by round tables, and small people can sit at square tables. In terms of service, it is not very enthusiastic, but the food is served relatively quickly, and the waiter is also quick. Due to the affordability, parking is at your own expense. In addition, the Bagualing branch is currently temporarily closed, diners are advised to go to the two restaurants in Huanggang to dine first.