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Chuan Lu Yihao · Chuan Xiang Cai

Sichuan cuisine · ⭐ 3.7

1st Floor, Room 102, Building 7, Zone A, Yidi International Art Park, No. 1, Shunbai Road

Dishes

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  Three Ways with Sturgeon

  Using sturgeon as the main ingredient, the fish is divided into three parts for separate cooking: braised fish head, steamed fish meat, and bone soup. The natural flavors are preserved to highlight the distinct textures of each part.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Sichuan-style Stir-fried Pork

  Spicy stir-fried pork with green peppers is a Chinese dish featuring pork belly and green peppers. Pork slices are stir-fried to render fat, then combined with green peppers, garlic, and ginger, seasoned and thickened. Cooking requires precise heat control for tender meat and crisp peppers.
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  Almond Tofu

  Almond tofu is a traditional Chinese dessert made primarily from almond powder, milk, and sugar. The preparation involves mixing almond powder with milk until smooth, adding an appropriate amount of sugar for flavoring, then chilling to allow it to solidify. Finally, it is cut into small pieces for serving.
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  Pine Nut Corn

  Songren Corn is a dish primarily made with corn kernels and pine nuts. The preparation typically involves boiling the corn kernels, stir-frying the pine nuts until fragrant, and then combining them with seasonings to create a bright yellow color.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Charcoal-Grilled Rainbow Trout

  Grilled rainbow trout made with fresh fish, scored for flavor absorption, marinated and charcoal-grilled until crispy skin and tender meat, preserving its natural taste.
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  Braised Turtle with Red Sauce

  Red-braised softshell turtle is a dish primarily made with softshell turtle, supplemented by ingredients such as ham, chicken, and mushrooms, and prepared by slow stewing. After processing, the turtle is placed in a pot with seasonings, along with high-quality broth or water, and slowly simmered over low heat for an extended period to allow the flavors to blend and the broth to become rich and flavorful.
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  Lotus Pond Stir-Fry

  Lotus Pond Stir-Fry is a Chinese stir-fried dish primarily made with lotus root, snow peas, carrots, and wood ear mushrooms. The ingredients are sliced or julienned, blanched separately, then quickly stir-fried with a small amount of minced garlic. Finally, it is seasoned and thickened with a light sauce.
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  Belle's Grilled Meat

  Belle Ye's grilled meat is primarily made with high-quality meats, usually lamb or beef. The meat is first marinated and then slowly grilled over a specific heat until it is crispy on the outside and tender on the inside. Spices can be added during the process to enhance the flavor.
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  Spicy Stir-Fried Mixed Seafood

  Spicy stir-fried mixed seafood featuring squid, shrimp, clams, and sea cucumber, with bell peppers, onions, garlic, and ginger, seasoned with chili and spices.
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  Braised Sea Mixed Fish in Sauce

  Stewed mixed sea fish is a dish made by simmering various fresh seafood like hairtail, yellow croaker, shrimp, and crab with fermented bean paste, ginger, garlic, and other seasonings to infuse rich flavor.
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  Salmon Sashimi

  Fresh golden trout is cleaned, scaled, gutted, and sliced thin for sashimi, served raw to highlight its tender, fresh taste.
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  Braised Pork Belly with Abalone

  Abalone braised pork is a traditional delicacy made primarily with abalone and fatty pork belly. The preparation involves cutting the pork into pieces, stir-frying until browned, adding seasonings, and slow-cooking until the meat becomes tender. Finally, abalone is added to simmer together, allowing the seafood flavor of the abalone to perfectly blend with the rich taste of the braised pork.

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