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Chuancairenjia Review

4.6 /525 Reviews
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4/5
Original Text
This store is super enthusiastic, of course, it is said that the proprietress... In fact, the food here is similar, chicken and beef fungus and other cooking, generally add peppers, barley cakes and wine, plus special dairy products, basically constitute a local special meal... It is not easy for foreign tourists to eat comfortably. The shop should be selected.

Chuancairenjia

Posted: Nov 24, 2019
2 person liked this
More Reviews
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  • M23***64
    4/5Excellent
    Original Text

    I heard from the boss that he is a cook in Sichuan. The craftsmanship is good. The Sichuan cuisine is very authentic, the taste is very delicious, the service is very warm, and the boss is very real. Health is also good and very clean. At the end of the checkout, the boss gave a 10% discount.

    4
    Posted: Jun 17, 2020
  • M20***31
    4/5Excellent
    Original Text

    Very good Sichuan restaurant! The taste of the dishes is very good! delicious! The service is not bad! The environment is also OK!

    0
    Posted: Feb 1, 2022
  • Wcafe
    4/5Excellent
    Original Text

    Seeing that most of the people on the public comment website said that they were good, I went to eat dinner once and ordered two dishes. One is fried bacon with bamboo shoots. The bacon is a little less, but the bamboo shoots are fresh and tender. The other is the barley cake back to the pot meat, a little more fat, lean meat is a little less, but not greasy. Both dishes are oily, but overall they taste good and recommended. 2016-10-7

    2
    Posted: Oct 7, 2016
  • M49***00
    5/5Outstanding
    Original Text

    The proprietress is warm and thoughtful and the service is very good. The quality of the food is great.

    0
    Posted: Aug 29, 2020
  • 时代的步伐
    5/5Outstanding
    Original Text

    Find a place for a long time, but fortunately I found it in the end. I ordered a few more distinctive ones that are not bad. The yogurt is the most distinctive and great I have ever eaten.

    0
    Posted: Nov 18, 2015
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