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Chuanfu Yin Sichuan Restaurant (Zhujiang New Town Store)

Sichuan cuisine · ⭐ 4.6

4th Floor, Full Level, Kaihua International Center, No. 5 Xiancun Road

Dishes

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  Spicy Chicken in Sauce

  A spicy cold dish made with tender chicken and a flavorful sauce, popular in Sichuan cuisine.
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  Le Shan Leaping Beef

  Le Shan Leaping Foot Beef is a dish made primarily with beef, combined with offal, bean sprouts, and cabbage, all simmered together. It is mainly prepared by slowly stewing beef bones to create a rich broth, then adding beef and offal for extended cooking, resulting in tender, flavorful meat and a rich, savory soup.
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  Leaping Beef Noodles

  A traditional Sichuan dish made with beef shank and offal, slow-cooked in a spicy broth with aromatic spices, known for its rich flavor and numbing heat.
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  Four Happiness Ice Jelly

  A refreshing Chinese dessert made with ice jelly and four toppings: peanuts, raisins, red beans, and watermelon cubes.
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  Daqian Zhangcha Duck

  Daqian Zhangcha Duck is made from high-quality ducks smoked with camphor wood and tea leaves, resulting in a crispy skin and tender meat with distinct camphor and tea aroma. It is traditionally marinated with multiple spices and slowly cooked for rich, savory-sweet flavor.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Braised Tea Duck

  Zhangcha Duck is a traditional Chinese dish primarily made with duck. It uses plump, tender ducks that are marinated and then smoked with camphor leaves and tea leaves. The preparation involves cleaning the duck, marinating it with a special seasoning to infuse flavor, and then slowly smoking it in a smoking oven using the smoke from camphor leaves and tea leaves, allowing the duck meat to absorb the aroma and develop its unique taste.
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  Stir-fried Dinglei Fish

  A Chinese dish featuring Dinglei fish stir-fried with aromatics like ginger, garlic, and chili for a fragrant, savory flavor.
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  Chongqing Mao Xue Wang

  Ciqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
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  Sichuan Spicy Frog with Peppercorns

  Spicy frog dish made with fresh frog meat, Sichuan peppercorns, and chili peppers, known for its numbing and spicy flavor.
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  Sour Cabbage Guizhi Fish

  A dish made with fresh guizhi fish and sour cabbage, simmered together to create a flavorful, tangy, and savory meal.
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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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