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Yu Si Hu Su Cai Yu · Chuan Yu Xiao Qiao (Hua Yu Shopping Center Branch)

Sichuan cuisine · ⭐ 4.3

Digital Building, Zone B, No. 2 Zhongguancun South Street, 3rd Floor, Commercial Unit F3-Z25

Dishes

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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Sichuan-Yu Bowl of Fragrance

  Sichuan-Yu Bowl of Fragrance is a Sichuan dish made with pork, chicken, vegetables, and seasonings. It is prepared by stir-frying and stewing, highlighting spicy and fragrant flavors.
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  Homemade Brown Sugar Glutinous Rice Cake

  Handmade brown sugar glutinous rice cake is a traditional dessert made primarily from glutinous rice flour. After mixing and steaming, it forms a soft and chewy rice cake. Finally, brown sugar is sprinkled on top, giving it a sweet and chewy texture.
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  Fresh Tomato Fish

  Fresh tomato fish is made primarily with fish meat and fresh tomatoes. The fish meat is tender, and the tomatoes are sweet and sour. The preparation involves slicing the fish meat and stewing it with stir-fried tomatoes until the fish is fully cooked and the broth becomes rich and flavorful.
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  Spicy Fish with Pickled Cabbage (Boneless)

  Spineless sour cabbage fish features tender, boneless fish slices and traditional sour cabbage as main ingredients, stir-fried with pickled chili peppers and spices. The fish slices are carefully prepared to remove all bones, ensuring convenient eating. The sour cabbage adds a unique tangy aroma, making the dish rich in flavor and beloved by diners.
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  Mixed Grain Rice

  Mixed grain rice is a nutritious dish made by combining various whole grains such as brown rice, millet, oats, and corn, then cooked together for a wholesome and satisfying meal.
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  Sichuan-style Boiled Pork Tenderloin

  Sichuan-style boiled pork tenderloin is a dish made primarily with pork tenderloin, accompanied by vegetables such as bean sprouts and greens, cooked by boiling. The pork tenderloin is sliced, marinated with seasonings, then simmered together with the vegetables in a spicy and fragrant broth, resulting in a fresh, aromatic, and tender texture.
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  Spicy Boiled Blood Slices in Clay Pot

  Spicy duck blood and beef tripe hot pot is a dish primarily made with duck blood, beef tripe, bean sprouts, and other ingredients, cooked in a clay pot. First, the ingredients are prepared separately, then a special seasoning and clear broth are added to the clay pot and brought to a boil. The ingredients are then added one by one and cooked until done, finally drizzling with hot oil.
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  Dried Bamboo Shoots with Preserved Pork

  Bamboo shoot dried meat is a dish made primarily with dried bamboo shoots and cured pork. Soak the bamboo shoots first, cut into segments, slice or cube the cured pork, then stir-fry or braise together to let the pork fat infuse into the bamboo shoots for enhanced flavor.
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  Old Chongqing Ice Jelly

  Old Chongqing Ice Jelly is a traditional sweet dessert from Chongqing, made primarily with ice jelly and served with a variety of toppings such as brown sugar syrup, crushed peanuts, sesame seeds, and raisins. To prepare it, the ice jelly is mixed with an appropriate amount of brown sugar syrup and stirred well, then sprinkled with assorted toppings. The texture is smooth and refreshing, with a naturally sweet and pleasant flavor.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  Sichuan Pepper Stir-Fried Chicken

  Green pepper stir-fried chicken is a dish primarily made with chicken and green Sichuan peppercorns. The preparation involves cutting the chicken into pieces, stir-frying it together with green Sichuan peppercorns, adding appropriate seasonings, and cooking until the chicken is thoroughly cooked and well-seasoned.
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  Spicy Mouth-Watering Fish

  Spicy fish dish made with fresh grass carp, paired with bean sprouts and lotus root. The fish is blanched, then stir-fried with dried chilies, Sichuan peppercorns, ginger, garlic, and doubanjiang, simmered in broth until flavorful, and garnished with green onions.
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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.

Reviews

• frosty_hummingbird
  Came here solo for dinner and didn't feel awkward at all. The place is clean and bright, and the seats have enough space between them so you actually feel comfortable. I ordered the boneless pickled cabbage fish and the fish slices were super tender, the broth was tangy and really hit the spot with rice. The Sichuan pepper chicken was great too, numbing with a kick of spice, and the chicken was really juicy. They also do free rice refills which is awesome. For dessert I had the brown sugar mochi rice cakes — crispy outside, chewy inside, perfect way to wrap up the meal. Overall ate really comfortably, service was warm and friendly. Totally fine coming here alone, would 100% come back.