Yingli Restaurant Chula Vista occupies a Broadway corridor storefront at 1660 Broadway, serving Cantonese and Szechuan dishes inside an art-and-lantern-decorated dining room. Wok-fired entrees — Orange Chicken, Mongolian Beef, Salt and Pepper Calamari — pull from a Cantonese-Szechuan playbook built on produce and proteins from the Broadway corridor's Chinese grocery network, anchored by 99 Ranch Market. Family-style portions size each dinner entrée for two to three guests, with combination plates bundling an entrée, fried rice, and egg roll into a single order. The tea selection features jasmine, oolong, and chrysanthemum varietals — a loose-leaf program that parallels the boba-and-brewed-tea menu at Feng Cha Teahouse in Eastlake. The kitchen's Kung Pao Beef fires diced New York strip with roasted peanuts, dried Tien Tsin chiles, and a soy-vinegar-sesame glaze over high-heat wok flame.