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Yuye Xiaoyuan Private Kitchen

特色菜 · ⭐ 4.1

No. 10101, Building 21, Chanba Peninsula, Donghu Road

Dishes

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  Salmon Sashimi

  Sashimi is a dish made primarily from fresh salmon. The preparation is simple: slice the salmon thinly and serve with condiments such as wasabi and soy sauce, preserving the fish's original freshness and flavor.
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  Milk-Flavored Steamed Guilin Fish with Egg

  Fresh guilin fish steamed with eggs and milk, resulting in tender fish and silky egg custard with a rich dairy flavor.
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  Stir-fried Wenxian Iron Rod Yam

  Fresh Wenxian iron rod yam is sliced and quickly stir-fried, preserving its crisp texture. Main ingredient is iron rod yam, with garlic slices and green/red peppers for aroma. Seasoned with salt and a touch of light soy sauce to highlight the natural flavor.
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  Spicy麻 Chicken

  Spicy麻 chicken is a dish primarily made with young pigeons, seasoned with Sichuan pepper, numbing pepper, scallions, ginger, and garlic. The young pigeons are marinated and then fried or steamed until fully cooked, before being stir-fried with a fragrant spicy麻 sauce to allow the flavors to penetrate deeply. The finished dish has a golden color, tender meat, and a rich, aromatic spicy麻 flavor.
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  Secret Sauce Braised Softshell Turtle

  A rich and flavorful dish featuring softshell turtle braised in a secret sauce with aromatic spices, resulting in tender meat and savory broth.
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  Classic Maoxuewang

  Classic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
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  Sichuan Husband and Wife Lung Slice

  A classic Sichuan dish made with beef offal, seasoned with chili oil, Sichuan peppercorns, and garlic, offering a bold, numbingly spicy flavor.
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  Stewed Mud Carp

  Pā Níqiū is a dish featuring loach as the main ingredient. After cleaning, the loach is pan-fried until slightly crispy and then stewed with seasonings until tender and flavorful. Ginger, garlic, and doubanjiang are commonly added for enhanced taste.
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  Homemade Garlic Shrimp

  Fresh shrimp stir-fried with garlic, chili, and a secret sauce for a rich, spicy flavor.
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  Premium Fortune Carp

  Premium perch is slow-cooked with a secret sauce. The fish meat is tender and melts in the mouth, with rich sauce aroma and lasting aftertaste.
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  Wild Bamboo Shoots Stir-Fried with Preserved Pork

  A traditional Chinese dish featuring wild bamboo shoots and preserved pork, stir-fried for a savory, aromatic flavor.
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  Rain Leaf Prosperity Carp

  Fresh bream fish stewed with tender rain leaves, clear broth, delicate and fresh fish meat, rich aroma. Mainly cooked by slow simmering to highlight natural flavors.
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  Lucky Carp Fish

  Fresh carp fish steamed with ginger, scallions, and garlic, resulting in tender meat and rich broth, symbolizing good fortune.
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  Lucky Jumping Frog

  A spicy and flavorful dish featuring tender frog legs stir-fried with vegetables in a bold Sichuan-style sauce.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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