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The Jiyuan Sichuan restaurant on Dunhua South Road, upon entering the restaurant, you can immediately smell the rich aroma of chicken soup. On the first floor, the kitchen is filled with a row of clay pots, each containing a whole chicken, simmered over low heat. When the soup is almost gone, the chef continues to add more soup into the pot, making the soup even more flavorful and tempting.
The broth of the clay pot chicken soup here is made from 30 old hens simmered for 8 hours, then added with pure local chickens, dried scallops, and Jinhua ham, and continued to simmer for another 3-4 hours. The soup is rich and thick. Then, premium ingredients such as abalone, shark fin, and bamboo fungus are added, making each pot of soup delicious. In addition to the chicken soup, the Sichuan dishes here have been improved, no longer overly salty or spicy, in line with modern people's health concepts. For example, the dry-fried green beans are stir-fried until they are flat and shiny, not greasy, with a soft yet natural texture. The ingredients such as shrimp are well-seasoned, with an excellent flavor. Another dish, the fragrant beef strips, is a mildly spicy and delicious side dish for rice. Each ingredient such as tofu skin strips is well-seasoned, and the coriander roots maintain their crisp texture, which can also be paired with the restaurant's chicken juice scallion pancake.

For dessert, the taro paste pot cake is recommended. The outer layer is crispy, and the inner filling is hot taro paste, which is both salty and sweet with a unique texture. The interior decoration of the restaurant is very elegant and refined, with a spacious area, making dining here very comfortable.