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Yu Chuan

Sichuan cuisine · ⭐ 4.6

Room 105, No. 12, Er Tiao Lane

Dishes

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  Chuan-Yu Mao Xue Wang

  Chuan-Yu Maoxuewang is a hot pot dish featuring duck blood, tripe, yellow throat, bean sprouts, and tofu skin. Ingredients are blanched or cooked first, then stir-fried with beef tallow base, added to broth, and simmered until flavorful.
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  Mixed Crucian Carp

  A cold dish made by mixing steamed or boiled crucian carp with seasonings like scallions, ginger, garlic, cilantro, and chili oil, resulting in a fresh and delicate flavor.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Wok-style Potato Shreds

  Stir-fried potato shreds, a home-style dish made from potatoes, are soaked in water to remove excess starch before quick frying. Seasoned with葱, garlic, and chili, it's cooked at high heat for a crisp texture.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Frog Legs

  Frogs legs, known for their tender texture and delicious flavor, are the main ingredient in this dish. Typically stir-fried with chili peppers, scallions, ginger, and garlic, the frogs' legs are carefully cooked to achieve a tender and richly flavored result—making it a nutritious and delightful delicacy.
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  Stir-fried Pork Kidney and Liver

  A stir-fry dish featuring pork kidneys and liver, sliced and marinated with wine and starch, then quickly cooked with green peppers and onions.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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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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