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Ru Jin Nan Fu Yun Yan

Sichuan cuisine · ⭐ 4.9

3rd Floor, South Commercial Building, No. 766 Jincheng Avenue (440 meters on foot from Exit A of Yinghua Yuan Metro Station)

Dishes

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  Organic Tomato Stewed Yellow Catfish

  A nourishing dish made with organic tomatoes and yellow catfish, slowly simmered to blend flavors and enhance health benefits.
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  Cold-Steamed Taiwan Water Spinach Leaves

  A refreshing cold dish made from fresh water spinach leaves, blanched and tossed with garlic, sesame oil, soy sauce, and vinegar for a crisp, savory flavor.
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  Ten-Year Huangdiao Drunken Duck Tongue

  Selected premium duck tongues are marinated with ten-year-old huangdiao wine. The texture is tender, with a rich wine aroma and unique mellow flavor.
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  Home-style Rabbit Slices

  Home-style Rabbit Slices is a Chinese dish made with rabbit meat as the main ingredient, combined with seasonings and side ingredients. The rabbit meat is cut into cubes and mixed with ingredients such as green onions, ginger, and garlic, then seasoned with soy sauce, vinegar, chili oil, and other seasonings. It has a tender texture and a spicy, fragrant flavor.
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  Spicy Thai Crispy Shrimp

  Crispy shrimp coated in a spicy Thai sauce, offering a crunchy texture and bold flavor.
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  Laozhi Dalian Niao Bei

  Laozhi Dalian Niao Bei is a cold dish made with Dalian niao bei, mainly including niao bei, green onion, garlic, and seasonings. The niao bei is blanched and then mixed with seasonings.
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  Charcoal-Grilled Oak-Fed Black Pig Chop

  Charcoal-grilled oak-fed black pig chop made with high-quality oak-fed black pork, grilled over fruit wood charcoal. The meat is tender and juicy, with a crispy, aromatic exterior.
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  Spicy Sichuan Catfish in Red Sauce with Pickled Cabbage

  A spicy Sichuan dish featuring catfish cooked in a red broth with pickled cabbage, known for its bold flavor and tangy heat.
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  Garlic Pork Rolls

  A cold dish made of thin pork slices wrapped around cucumber sticks and drizzled with garlic sauce. Tender meat, crisp cucumber, and aromatic garlic create a refreshing and flavorful bite.
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  Tengjiao Young Pigeon

  Young pigeon marinated with Sichuan pepper and steamed to perfection, offering a tender texture and aromatic numbing flavor.
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  Crispy Beef Pancake

  A traditional Chinese snack made with beef and vegetable filling wrapped in a crispy pastry and pan-fried until golden.
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  Koi Playing with Swallows

  Jinli Xi Yan is a dish made primarily from bird's nest and selected fish meat, carefully prepared through refined cooking techniques. The fish meat is carved into the shape of koi carp and served together with stewed bird's nest, creating an artistic effect that resembles koi playing in water.
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  Alaska Snow Crab Hot Pot

  A hot pot featuring fresh Alaska snow crab, cooked with mushrooms, vegetables, and a special broth. The soup is rich and flavorful, with tender, succulent crab meat.
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  Wind and Water Rise Jellyfish Skin

  Fengsheng Shuiqi Jellyfish Skin is a cold dish made with jellyfish skin, mainly including jellyfish skin, cucumber, and carrot. The jellyfish skin is blanched and sliced, then mixed with seasonings and vegetables. It has a crisp texture and a fresh, spicy, and slightly sour taste.
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  Shangri-La Matsutake Soup

  A delicate soup made with premium matsutake mushrooms from Shangri-La, simmered with chicken or ham for a rich, aromatic flavor.
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  Spicy Fish Maw with Mapo Sauce

  A Sichuan dish featuring tender fish maw stir-fried with spicy bean paste, minced meat, and Sichuan peppercorns.

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