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Yu Xin Chu Cai (in Kede Jing Pin Dian)

Sichuan cuisine · ⭐ 4.5

Unit 5001, 5th Floor, CapitaLand Jingpin Shopping Centre, No. 51 Fuxing Road

Dishes

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  Kung Pao Chicken (Mild)

  Kung Pao Chicken (mild) is made with chicken breast, peanuts, dried chilies, and葱姜蒜. Chicken is marinated in wine and starch, then stir-fried with aromatics and chilies. A sauce of soy sauce, vinegar, sugar, and cornstarch is added to flavor, finished with roasted peanuts.
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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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  Dry-Fried Green Beans (Mild)

  Green beans are stir-fried until slightly wrinkled, then sautéed with garlic, ginger, and a touch of fermented black beans. Seasoned and tossed evenly for a crisp, tender texture.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Stir-fried Pea Shoots

  Clear stir-fried pea shoots is a dish primarily made with fresh pea shoots. The preparation method is simple: wash the pea shoots, add适量 of minced garlic, and lightly stir-fry in oil until cooked, preserving their natural flavor and showcasing the fresh, tender green color of the pea shoots.
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  Yu Xin Mao Xue Wang

  Yu Xin Mao Xue Wang is a hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked first, then simmered in a special spicy麻 (ma) sauce, finished with chopped green onions and cilantro.
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  Yu Xin Boiled Catfish in Spicy Sauce

  Yu Xin Shui Zhuo Taiyu features catfish as the main ingredient, paired with bean sprouts and cabbage, cooked using the water-boiled technique. The fish slices are blanched with vegetables in boiling water, then topped with hot oil and seasonings like chili and Sichuan pepper to infuse flavor.
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  Brown Sugar Fruit Ice Jelly

  Red sugar fruit ice jelly is made from ice jelly seeds or powder, flavored with red sugar syrup and served with fresh fruits like watermelon, mango, and strawberries. Prepare by mixing the ice jelly base with water, letting it set, then adding the red sugar syrup and fruit pieces before chilling.
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  Chongqing Spicy Chicken

  Chongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.
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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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