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Yanfu Renjia · Banquet & Gathering · Yangan Cuisine

Sichuan cuisine · ⭐ 3.9

No. 1 Qianfeng Street, Section 4, North Ring Road (50 meters on foot from Exit D of Qianfeng Road Metro Station)

Dishes

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  Sichuan North Cold Jelly Noodles

  Chuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
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  Signature Wuyu Slice

  Fresh wuyu fish slices are marinated and stir-fried with vegetables, resulting in a tender and flavorful dish.
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  Steamed Sea Bass

  Steamed sea bass is a dish made with fresh sea bass as the main ingredient, prepared by steaming. After processing, the fish is seasoned with scallions, ginger, and other seasonings, then placed in a steamer and cooked with high-temperature steam until the flesh is fully tender, preserving its delicate and fresh texture.
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  Salt Jar Daughter Pickle

  A traditional Sichuan fermented vegetable dish made with cabbage, radish, and spices, aged in clay jars for a tangy, spicy flavor.
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  Braised Pig's Trotters

  A Chinese dish made by braising pig trotters in a savory sauce until tender and flavorful.
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  Zigong Fresh Pot Rabbit

  Zigong Fresh Pot Rabbit is a Sichuan dish featuring fresh rabbit meat, stewed with various seasonings like doubanjiang,花椒, and chili, along with辅料 such as potatoes and bean sprouts, cooked in a hot pot style for tender, flavorful meat.
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  Cheese Shrimp

  Cheese shrimp is made with fresh shrimp, peeled but leaving the tails intact. The shrimp are marinated with seasoning, then pan-fried and topped with melted cheese sauce, giving the shrimp a rich, creamy flavor. Some recipes add garlic and onions to enhance the taste.
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  Sichuan Pepper Juice Squab

  Sichuan Pepper Juice Squab is a dish made with young pigeon and Sichuan pepper juice. The main ingredients are fresh young pigeon and Sichuan pepper juice, which are marinated and steamed to create a tender texture with a strong Sichuan pepper aroma.
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  Sichuan Beef Tongue with Sichuan Peppercorns

  A Sichuan dish featuring beef tongue stir-fried with Sichuan peppercorns, known for its numbing and spicy flavor.
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  Jumping Carp

  A Sichuan dish featuring fresh carp cooked quickly with chili, Sichuan pepper, and aromatics. The fish is tender and the flavor is spicy and numbing.
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  Diving Fish

  Diving fish is a dish made from fresh grass carp. The cleaned fish is quickly blanched in boiling water, then served with a prepared sauce or dipping condiment. The cooking emphasizes keeping the fish tender, often enhanced with scallions, ginger, garlic, and chili.
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  Sauced Duck

  Sauce duck is made from duck meat, marinated and then stewed in a sauce of soy sauce, sugar, and spices. It has a bright red color, tender meat, and rich flavor.
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  Chicken Broth Tofu

  A dish made of soft tofu served in a savory chicken broth, known for its smooth texture and rich flavor.
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  Chicken Soup Tofu

  A traditional Chinese dish made by simmering soft tofu in chicken broth, resulting in a delicate and flavorful meal.

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