Jincuihe Tea Restaurant is a long-established Hong Kong-style tea restaurant in Chengdu, which has been standing in Chengdu for nearly 10 years, and all stores are located in the mall. Jin Cuihe was not founded in Guangdong and Hong Kong, but is a native of Chongqing, and its first restaurant was born in 2006. After more than 10 years of development, the direct store has opened a number of stores in Chongqing and Chengdu.
Although born in Bashu, Jincuihe has been constantly improving the quantity and quality of Hong Kong-style dishes. Kim's Director of Production, Hui Tok Chung, is a former chef at Hong Kong restaurant Lian and an apprentice of Maxim's Group's Senior Executive Chef Kwan Shun Huat. With Hui Tuo Chung under his supervision, Kim Tsui Ho has gradually introduced more Hong Kong-style dishes, with pineapple oil, wonton noodles, roast goose, barbecued pork, rice rolls, milk tea, toast, steamed phoenix feet and other dishes available.
Jincuihe is branded with the name of "Roast Goose Restaurant" on the signboard, but the taste of the roast goose is not as stable as that of other dishes, but it is the usual meals such as barbecued pork rice, dry fried beef river, curry beef brisket, and milk tea that are the most popular among customers. Jin Cuihe's God of Food Barbecued Pork Rice is inspired by Stephen Chow's ecstasy rice in the movie "God of Food". Jin Cuihe's barbecued pork rice replicates the ecstasy rice, with large pieces of barbecued pork thickly sliced and placed on top of the rice with half-cooked poached eggs and vegetables. The thickly sliced barbecued pork has a delicate texture, and the salty and sweet flavor is just right with the rice. The steaming point of Jincui River is also remarkable, the quicksand bag is full of filling, the skin is soft, and the salty and sweet filling flows into the mouth in one bite, which is very enjoyable.
The flavor of the roast goose is not as good as that of Xinji Tea Restaurant (No.6), the roast goose is put on a white plate after cutting, the goose skin is translucent, and there is marinated goose juice at the bottom of the plate, but the goose skin is not crispy enough, and it is more fatty, especially the thicker part has a greasy feeling. During the non-dinner period, you can also order a pineapple oil at Jincui River and serve it with mandarin duck milk tea, which is the standard for Hong Kong-style afternoon tea. The pineapple oil is decent, the butter is sliced and added to the pineapple bun, the butter is unmelted when served, but the pineapple bun is not crispy enough.
The overall layout of Jincuihe Restaurant is spacious, the lighting is not bright but the dining environment is comfortable, the spacing between the seats is large, and it is not cramped, because it is also warm in winter and cool in summer, which is suitable for sitting and resting when shopping.
