Strictly speaking, Yuejiang Rice Library is not a Sichuan restaurant, but the environment of Yuejiang Rice Library and the production of Sichuan cuisine have always been well-known. It is difficult to tell from the name of the store that it is related to Sichuan cuisine, but this restaurant is located in Padai, Zhujiang, and you can see the magnificent scenery of the Pearl River, which is called Yuejiang. Its predecessor was Yumiku, which opened in Tianhe Park ten years ago, moved to Padai in 2011, and opened a branch Miku Huanxi in Panyu in 2013. Yuejiang Miku is mainly engaged in Chongqing hometown cuisine, seafood, and some Chaozhou private dishes. Yuejiang Rice House uses Hong Kong Red Lantern brand edible oil, No. 1 local pork, and all cured meat comes from Chongqing. Yuejiang Rice Library has a special seafood room, if the seafood is not fresh, all are recycled, so you can rest assured to eat seafood in Yuejiang Rice Warehouse. In terms of cuisine, in addition to retaining the signature dishes of the old restaurant, several private Teochew dishes have also been added, such as boiled cuttlefish, stir-fried flower pork with mushroom tofu, and boiled conch. There are also steamed eggs with shrimp suitable for children, milky Matsusaka pork, and secret chicken wings. There are also a variety of seafood recipes, such as boiled osmanthus fish, dry pot shengzi, pickled pepper abalone, garlic roasted sturgeon, etc. Home-cooked dishes such as spicy shrimp, spicy pork ribs, pickled pepper kidney flowers, kung pao chicken, and mapo tofu are stable, but the taste has been improved and the spicy taste is lighter. Duck paws, duck tongue, and money belly can be made into a dry pot or pickled pepper stew, both of which have their own flavors. Yuejiang Rice Library's must-see signatures are scallion fragrant chicken, red wine shrimp and Chongqing cold noodles, as well as a few dim sum crispy mash grains and Yibin yellow rice cakes that are rarely seen elsewhere. The menu of the branch Miku Huanxi is basically the same as that of the main store, but two Sichuan-style snacks have been added: sauerkraut noodles and red oil. All the dim sum on the menu is made by the chef and is not a semi-finished product bought from the market. In terms of alcohol, there is Chongqing's specialty Baqiao rice wine, which is close to the Pearl River Brewery, and the Pearl River original beer in the store has excellent taste and freshness. There is also a constant temperature wine house in the store, each wine has been tasted by the owner, and there are several red wines that are very suitable for Sichuan cuisine. The environment of Yuejiang Miku is quite petty-bourgeois, with veils and green plants dotted among them. The private room on the second floor is very beautiful to watch the night view, but in summer there is only a fan, which will also provoke mosquitoes, so it is recommended to sit on the second floor on a cool night in summer, and the river breeze is very pleasant, suitable for couples to date. It is recommended to make a reservation in advance for dining at Yuejiang Miku, especially the river-view room on the second floor. The first floor of Panyu Miku Huanxi is the old Shanghai style, the second floor is Mediterranean style, the riverside glass room can enjoy the river view at 180 degrees, suitable for small weddings, and the red wine appreciation held in the store from time to time is also deeply liked by ladies. The staff of both branches are relatively young and the service is natural and generous. There are also baby tableware and baby chairs in the store, and the service is very considerate. Due to the pursuit of riverside scenery, the transportation of the two branches is not very convenient, so it is recommended to drive there.