LINJIANGYAN·YUN

Located on the 47th floor of the Twin Towers, the view is great, the Cantonese cuisine is very exquisite, beautiful and delicious

📍Itinerary Overview Leshan Giant Buddha/Wuyou Temple/Jiadingfang/Suji Ancient Town, featuring 9 delicious food stops! Perfect for weekend getaways or in-depth tours, spend over 200 yuan per person and eat your way through Leshan! 💰Budget Details 🎫Tickets: Leshan Giant Buddha 80 yuan (60 yuan in off-season) 🚢Transportation: Taxis between scenic areas 10-20 yuan per trip 🍢Dining: 50-80 yuan per person (must try the cross-legged beef, Bobo chicken, and sweet-skinned duck) 🚄Transportation Recommendations ▫️High-speed rail: Chengdu East → Leshan Station (50 minutes, second-class seat 54 yuan) ▫️Within the city: Take a taxi or shared tram (scenic spots are close together) 🏨Accommodation Recommendations 📍In the Giant Buddha Scenic Area: Shanshui S Hotel (River view rooms 300+ yuan, 10-minute walk to the Giant Buddha) 📍Downtown: Leshan Ramada Hotel (400+ yuan, includes buffet breakfast and pool) 🚶Day Itinerary 08:30 🏯Leshan Giant Buddha → Wuyou Temple ✨Hike the trail to see the Buddha in full view, then listen to the morning bells at Wuyou Temple (super quiet by the Qingyi River) 11:00 🏛️Leshan Museum → Jiadingfang ✨See the millennia-long history of Buddha crafts at the museum, then take photos of Hanfu streetwear in Jiadingfang (super comfortable in the river breeze) 1:00 🍢Zhanggongqiao Food Street → Zeng Sige Leshan BBQ ✨Roasted spicy chicken feet are a must! Soft and flavorful, and paired with ice jelly to cut the spiciness 3:30 🚗Suji Ancient Town → Rugong Bridge + Yulingba ✨Wear Hanfu to take photos of the red lanterns on the bridge, then step on the water at Yulingba (bring slippers!) 6:00 🥩Wu Shi Fang's Cross-legged Beef → Xu Bai Zhan Bobo Chicken ✨The cross-legged beef broth is incredibly delicious, and the Bobo chicken and red oil noodles are a perfect pairing 8:00 🥩Wu Shi Fang's Cross-legged Beef → Xu Bai Zhan Bobo Chicken 🦆Flash Sweet-Skin Duck → Linjiang Shredded Eel ✨Sweet-Skin Duck Takeaway for a Late-Night Snack, Freshly Stir-fried Spicy Shredded Eel 🍢Food List ▫️Zeng Si Ge BBQ: Grilled Spicy Chicken Feet (🔥Soft and Boneless) ▫️Wu Shi Fang Qiao Jiao Beef: Double-Boiled Hot Pot (🥩Beef + Thin-Skinned Wontons) ▫️Xu Bai Zhan Bo Bo Chicken: Red Oil Chicken Feet (🌶️Spicy and Delicious) + Egg Cake ▫️Flash Sweet-Skin Duck: Sweet, Crispy Skin, Not Grease-Free (🦆Rich Braised Flavor) ⚠️Tips to Avoid ❶Leshan Giant Buddha: Less Crowded During Off-Season (December-March), But Strong River Winds Require a Jacket ❷Yulingba in Suji Ancient Town: Best Light After 4 PM, Avoid the Midday Sun ❸ Some shops on Zhanggongqiao Food Street are overpriced, so look for time-honored establishments like "Zeng Si Ge" and "Wu Shi Fang." 📸Photography Tips 🌞Daytime: Photograph the light and shadows against the red walls of Wuyou Temple, and the reflections of the Jiadingfang Arch Bridge. 🌙Nighttime: Photograph the lively atmosphere of Zhanggongqiao's neon lights and barbecue smoke. 👗Outfit: Hanfu (Chinese traditional clothing)/light-colored skirt (contrast with the ancient town's red walls). #LeshanGiantBuddha #WhereToGoSummerSummer #SummerFamilyTravel #LocalFood #JustBackFromChengdu,ListenToMe ✨Save this post for a weekend getaway to eat all over Leshan!

A 10% service fee was clearly stated when booking, which I think is very professional and transparent. And a 10% service fee isn't that high; most hotels charge 15%. The key point is that the restaurant's service was truly excellent. We booked a table in the main hall, but since there were no other guests, it was considered a large private room. The lady who served us was incredibly attentive, considerate, and heartwarming. So, I think the 20% service fee was worth it. When we ordered, the lady reminded us of items we had that we could cut out. Later in the meal, she even mentioned that we had too much porridge and might not be able to finish it, so she asked if we needed to cut out. I was really touched. You know, many restaurants are so worried that you might not order enough that they keep asking for more or even refuse refunds. [Raw Red Flower Crab Braised Kway Teow] The portion of this kway teow is so generous! It's huge. I really don't need that much; I think half of what we have is enough. This results in less sauce, making some of the kuey teow a bit bland. But having the crab meat pre-cooked is really convenient; you don't have to chew it yourself. In short, it's a kuey teow version of "crab meat and tomato gravy noodles." [Shacha Beef Toe] I'm not sure which part of the beef is used, but the texture is quite good, similar to ox tongue—soft and chewy. The shacha sauce is just right—not bad. [Smoked Lion's Head Foie Gras] The smoky flavor is excellent, and the foie gras is soft and tender. Not bad, and the piece is quite large. [Grilled Cantonese Choy Sum with Finger Orange] The texture of this choy sum is the most unique I've ever had. It's a bit like it's been fried and then grilled, otherwise it wouldn't be so crispy. The addition of finger orange makes it juicy and relieves the greasiness. I think the combination is perfect. [Huguo Vegetable Soup] I saw a recommendation saying it was good, and it was good. It's a warm vegetable soup, and the Tai Chi pattern is a bit cute, but not too special. [Scallop, Taro, and Winter Melon Soup] I really like this soup. It's refreshing and delicious, especially in the summer. It's not greasy at all, and I love the scallop. [Caviar Ice Cream] It's just milk ice cream with a spoonful of caviar. It feels strange, but it adds a salty flavor to the ice cream, so it's quite good. [Ginger Sweet Potato Soup with Tangerine Pancake] This sweet soup is a bit hard to rate. I think it's not as interesting as a bowl of Tremella Soup. The presentation and flavor are both weak. [Boiled Taro with Sand White Pepper] Well, it's a highly recommended dish, but the taro wasn't in season, so the texture was a little less than I expected. However, the staff immediately refunded my bill even after I paid, which really surprised me. Their service was excellent! [Raw Marinated Crab] This hidden gem comes with a cool, icy ice cream texture, which is very enjoyable in the summer. The crab is also very good. Oh, and by the way, the apricots for the appetizer were sweet, and the green soup was delicious, too. Hahaha, I feel like the accompanying dishes were all perfectly prepared. Well, it was a very pleasant meal. I enjoyed it, so I'm willing to give it a thumbs-up. Restaurant: [Linjiangyan Yun (Jiaozi Branch)] Address: 47th Floor, South Tower, Building 11, Tianfu International Financial Center, Jiaozi South 1st Road, Chengdu

Linjiangyan Group is incredibly impressive when it comes to Chaoshan cuisine. They're dedicated to bringing Chaoshan cuisine to the national and international stage. I met up with friends to try their new summer menu, and it was truly delicious. They offer a wide selection of braised, pickled, stir-fried, and stewed dishes. The combination of locally sourced ingredients, flown in entirely, creates a modern presentation and enhances the palatability. Dining at the restaurant, 218 meters above the ground on the 47th floor, is a truly breathtaking aesthetic experience.

Linjiangyan Yun can be said to be the ceiling of Chengdu Chaoshan cuisine. It is located on the top floor of the twin towers, a landmark building in Chengdu. Whether it is day or night, it overlooks the beautiful scenery of Chengdu Hi-tech Zone and Tianfu Avenue. The luxurious and low-key decoration, open-air tea table, and the atmosphere of overlooking the mountains maximize the emotional value. This time the menu retains the traditional casserole shark's fin and six-year-old lion's head and goose head, and has updated some flavors that locals like. They also have Chaoshan elements, but have made some changes. The spicy stir-fried beef brisket incorporates Sichuan spicy elements, and the crispy texture of the beef brisket is still fresh in my memory; the oyster pancake made with sweet potato flour combines the crispy skin, the soft and glutinous sweet potato flour in the middle layer, and the juicy oysters just right. I couldn't help but eat two more pieces. Seeking change in innovation, retaining certain elements of Chaoshan cuisine as the keynote, and appreciating the contribution of such catering companies to gastronomic exploration.