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Shiyuan Yaju · Zen · Scenic Mountain Dining (Dayangshan Branch)

特色菜 · ⭐ 4.6

At the foot of Wenshu Temple Scenic Area, Shanshenwan Road

Dishes

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  Pumpkin

  Peel and cut the pumpkin into pieces, then steam, boil, or roast until tender. It is often cooked with other ingredients, such as making pumpkin porridge or stewing with meat to enhance flavor.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Tender Young Spicy Numb Pigeon

  Tender Young Spicy Numb Pigeon is a dish featuring squab (young pigeon) aged around 20-25 days as the main ingredient. The squab is typically marinated or braised for flavor, then deep-fried or roasted until the skin is golden and crispy. The signature flavor comes from a 'jiaoma' (numbing and spicy) seasoning blend dominated by Sichuan peppercorns and dried chilies, which impart a distinctive numbing sensation and aromatic heat. The finished dish is crispy on the outside, tender and delicate inside, with a pronounced numbing-spicy aroma.
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  Mountain

  Mountain vegetable dishes typically use wild or mountain-grown vegetables like fiddlehead ferns, purslane, and wild garlic, which are cleaned, blanched, then stir-fried with garlic, chili, and soy sauce.
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  Dry-Cut Beef

  Dry-cut beef is a traditional Sichuan cold dish made by slicing beef and air-drying or low-temperature drying it, then seasoned with chili and Sichuan pepper for a spicy, aromatic flavor.
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  Cod Fish Burger with Spicy Sichuan Pepper Sauce (Baked)

  This dish features a cod fillet as the main ingredient, prepared using the 'raw baking' method. The seasoned cod fillet is placed in a preheated clay pot or baking dish, covered, and quickly cooked using high-temperature steam to lock in the moisture and freshness of the fish. Before serving, it is drizzled with a specially made spicy Sichuan pepper sauce, which is prepared with ingredients like Sichuan peppercorns and chili peppers, imparting a complex flavor profile of numbing spiciness. It is served with a burger bun or as a standalone main course.
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  Stir-Fried Shrimp

  Oil-blasted shrimp is a Chinese dish made with fresh river shrimp, quickly stir-fried in hot oil. Shrimp are deveined,留尾, marinated with wine and salt, then stir-fried rapidly in hot oil with葱姜蒜 for aroma, finished with a touch of soy sauce and sugar to make the meat tender and shiny red.
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  Clear Water Beef Shank

  A dish made by simmering beef shank in clear water until tender, preserving its natural flavor and texture.
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  Steamed Mandarin Fish

  Steamed mandarin fish is a dish made with fresh mandarin fish, seasoned with ginger threads and scallions, and steamed. After washing the fish and making cuts on both sides, it's placed in a dish, sprinkled with ginger and scallions, a little rice wine added, steamed until cooked, then drizzled with hot oil and soy sauce, and finally garnished with chopped scallions.
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  Smoked Fish

  Braised fish is a Chinese dish made primarily from grass carp or black carp. The fish is cut into pieces, marinated, then deep-fried until crispy, and finally simmered with sugar, soy sauce, and vinegar to create a flavorful, glossy red dish.
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  Boiled White Shrimp in Brine

  Saltwater white shrimp is a simple seafood dish. Fresh white shrimp are boiled in salt water, preserving their natural flavor and resulting in a tender, delicate texture.
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  Braised Catfish

  A Chinese dish made by braising catfish with soy sauce, sugar, and aromatics until tender and flavorful.
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  Lotus Banquet

  A refined Chinese banquet inspired by lotus flowers, featuring ingredients like lotus root, lotus seeds, lotus leaves, shrimp, and chicken, prepared using steaming, stewing, and stir-frying methods.
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  Radish Slices

  Radish slices are made by cutting white radish into thin pieces and preparing them through blanching, dressing, or stir-frying. Main ingredient is white radish, with optional seasonings like garlic, cilantro, and soy sauce.

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