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You Ni Together (Chao Yang Xing Yue Square Branch)

Sichuan cuisine · ⭐ 3.8

No. 44, Sanjianfang East Road, Xingyue Plaza, 1st Floor, Unit A043

Dishes

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  Lady Tomato Basa Fish for One

  Basa fish fillets and tomatoes are gently pan-fried or simmered. Tomatoes add a sweet-tart flavor, while the tender basa fish is lightly seasoned.
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  Spicy Tomato Fish

  Gongju Tomato Fish is made primarily with fish meat and stewed with tomatoes. First, slice the fish meat and marinate it with seasonings. Then, sauté tomato pieces until soft, add the fish slices,适量 of water, and seasonings, then slowly stew until the fish is fully cooked and the broth becomes rich.
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  Signature Spicy Hot-Blanched Sichuan Fish

  The signature hot stir-fried sour cabbage fish features tender fish meat and tangy pickled cabbage as main ingredients, combined with selected spices and quickly stir-fried at high heat. The fish is smooth and delicate, the pickled cabbage refreshing and crisp, and the broth rich and flavorful—creating a dish that excels in color, aroma, and taste.
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  Spicy Oil-Flavored Noodle Mix

  Oil-poured spicy mixed vegetables is a dish primarily made with various vegetables, soy products, and meats. The ingredients are first cooked, then mixed with a specially prepared spicy and numbing sauce, and finally topped with hot oil to enhance the spicy and fragrant flavor. The dish has a bright red color and features a rich variety of ingredients.
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  Classic Spicy Boiled Pork Slices

  Classic Shuizhu Roupi is a dish made primarily with pork, paired with vegetables such as bean sprouts and greens, and prepared by boiling. The pork is sliced thinly, marinated, then cooked in water, followed by a rich seasoning that creates a spicy, numbing, fragrant broth with tender and delicious meat slices.
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  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Old jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
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  Old Jar Sichuan-Style Fish with Basa

  Single-serving Old Jar Sichuan-Style Fish with Basa: Fresh, tender basa fish paired with traditionally fermented sour vegetables from old jars, carefully prepared to create a smooth fish texture, crisp sour vegetables, and rich broth. Perfect for one person—delicious yet portion-controlled.
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  Guizhou Sour Fish Soup

  Guizhou sour fish soup is made with fresh fish as the main ingredient, paired with a specially prepared sour broth. The sour broth is naturally fermented from rice soup, giving it a unique sour flavor. After cooking the fish, various spices and seasonings are added to create the distinctive Guizhou taste.
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  Golden Rice Bean Soup Fish

  Golden rice and bean fish soup made with fresh fish, golden rice, and legumes, gently stewed to create tender fish, soft rice, and layered textures with a rich broth.
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  Sichuan Peppercorn Sour Cabbage Basa Fish (Single)

  Basa fish slices cooked with Sichuan peppercorns and pickled vegetables, tender fish meat, sour taste from pickles, numbing flavor from the peppercorns, simple ingredients, prepared by stir-frying or boiling.
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  Sichuan Pepper Sour Fish

  Green Sichuan pepper sour cabbage fish is made primarily with fresh fish meat and sour cabbage, enhanced with green Sichuan pepper for flavor. The fish meat is tender and the sour cabbage is refreshing. During cooking, the numbing aroma of the green Sichuan pepper blends harmoniously with the tangy freshness of the sour cabbage, creating a unique and distinctive taste.
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  Craving Crispy Pork Strips

  Delicious crispy pork slices are made from pork as the main ingredient, marinated and then deep-fried until golden and crunchy. The cooking process requires precise control of heat to ensure the meat is crispy on the outside and tender on the inside. Finally, it can be stir-fried with适量 chili peppers, Sichuan peppercorns, and other spices to enhance the flavor.

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