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Jiangnan Yulu • Sichuan-Huaiyang Fusion Cuisine (North Tou Yuan 1314 Store)

Sichuan cuisine · ⭐ 4.4

No. 1, Aoyuan West Road, Beitou Aoyuan 1314 Park, Building 8, 1st Floor

Dishes

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  Pickled Vegetable Stewed Pig Intestine

  Pickled vegetable stewed pig intestine is a Chinese dish made with pickled vegetables and pig intestines. It has a rich flavor and a savory taste.
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  Braised Tofu Vermicelli

  Da Zhu Gan Si is a dish primarily made with tofu skin, where the tofu is sliced into fine threads, blanched, and then simmered slowly in a rich broth with ingredients such as ham, chicken breast, shrimp, and mushrooms. The preparation emphasizes precise heat control and a flavorful broth, allowing the tofu threads to fully absorb the aromas of the accompanying ingredients.
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  Kung Pao Abalone Shrimp Balls

  Peking-style giant shrimp balls made with fresh shrimp, marinated, lightly coated in starch and deep-fried until golden. Roasted peanuts are set aside. Stir-fry dried chilies and Sichuan peppercorns in oil, add minced garlic, ginger, scallions, and doubanjiang to create red oil. Pour in the Peking sauce (soy sauce, vinegar, sugar, rice wine, cornstarch slurry), toss with shrimp balls, then mix in peanuts.
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  Home-style Mixed Fish Platter

  Home-style mixed fish platter is a Chinese dish made with various types of fish, cooked in a sauce with ingredients like scallions, garlic, and ginger. Main ingredients include crucian carp, carp, and grass carp, offering a fresh and rich flavor.
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  Mingpu Dry-Braised Pig Ribs

  Mingpu Dry-Braised Pig Ribs is a Chinese dish made with small pig ribs, stir-fried and braised with seasonings and sauces. Main ingredients include pork ribs, scallions, ginger, garlic, soy sauce, cooking wine, and sugar. The ribs are first pan-fried and then braised, resulting in a crispy exterior and tender interior with rich flavor.
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  Lemon Sour Fish in Golden Broth

  Lemon sour soup fish uses fresh grass carp, paired with pickled mustard greens, lemon slices, and ginger. Sliced fish is cooked with pickled greens in broth, then garnished with lemon for a unique blend of sour and savory flavors.
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  Steamed Sweet Potato and Spider Crab Meatballs

  Steamed sweet potato and spider crab meatballs are made with spider crab meat and sweet potato paste, mixed with seasonings and steamed. The dish has a tender texture with the sweetness of sweet potatoes and the freshness of crab meat.
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  Pepper Sauce Bright Fish

  Pan-fried mandarin fish with green and red peppers, ginger, and garlic, simmered in a spicy sauce made from chili, soy sauce, sugar, vinegar, and broth for tender, flavorful meat.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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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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  Jiangnan Stir-Fried Taro

  Jiangnan Stir-Fried Taro is a Chinese home-style dish made with taro as the main ingredient, stir-fried quickly with meat or vegetables. It has a fresh and tender texture, with a light flavor that highlights the natural taste of the ingredients.
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  Fried Pork Rind Stir-Fried Cabbage

  Oil渣手撕卷心菜 is a dish primarily made with cabbage and oil渣 (residue from rendered pork fat). The cabbage is torn by hand into small pieces, and the oil渣 is stir-fried together with it, allowing the cabbage to absorb the rich aroma of the oil渣 while maintaining a crisp texture.
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  Sea Cucumber Rice Toss

  Sea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
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  Seafood Crab Roe Tofu

  A dish made with soft tofu and seafood like crab roe, shrimp, and squid. Tofu is blanched, then stir-fried with crab roe and seafood, simmered in broth or water to absorb the oceanic flavor, and finished with a thickened sauce.
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  Steamed Large Oil Mackerel from the East China Sea

  Steamed large oil mackerel from the East China Sea is a dish made with large oil mackerel from the East China Sea, cooked by steaming. The main ingredient is mackerel, and it is cooked by steaming to retain its tender texture.
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  Special Sand Garlic Mung Bean Noodles

  Special sand garlic mung bean noodles are made with mung bean noodles, sand garlic, green onions, and seasonings. The noodles are chewy and smooth, with a fresh and rich broth.
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  Homemade Spicy Sour Tofu Noodles

  Homemade spicy cold tofu made from mung bean or pea starch, steamed and cooled into blocks, then sliced. Tossed with garlic, chili oil, vinegar, soy sauce, cilantro, and Sichuan pepper powder for a smooth, rich flavor.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Pickled Cabbage Braised Nail Snails

  Pickled cabbage braised nail snails is a dish made primarily with pickled cabbage and nail snails, cooked by stewing. The sourness of the pickled cabbage blends with the freshness of the nail snails, creating a rich flavor.

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