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Shanting Xiaochu·Yibin Cuisine·Three Rivers Flavor

Sichuan cuisine · ⭐ 4.5

No. 4 Leyuan Road Courtyard, Building 1, 1st Floor, Room 101

Dishes

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  Traditional Twice-Cooked Pork

  Traditional Sichuan-style twice-cooked pork uses pork belly, boiled, sliced, then stir-fried with fermented bean paste, garlic chives, and green peppers. The key is to render the fat until the slices curl slightly and develop a slight char, then season and mix well.
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  Yibin Ran Noodles

  Yibin Ranmian, with noodles as the main ingredient, is seasoned with a special sauce and oil. After boiling, the noodles are mixed thoroughly with a stir-fried seasoning made from chili, Sichuan pepper, scallions, ginger, garlic, and other ingredients, ensuring the noodles are evenly coated with spicy and fragrant oil, resulting in an appealing color and aroma.
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  Cold Pot Fish in a Courtyard

  Xiao Yuan Cold Pot Fish is a dish featuring fresh fish with vegetables like bean sprouts, cabbage, and enoki mushrooms, cooked slowly in a secret sauce at low temperature. Ingredients are fully cooked in the pot before serving to preserve their natural flavors.
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  Sichuan-style Spicy Blood Duck

  Chuan香 Maoxuewang is a Sichuan dish featuring duck blood, tripe, beef tendons, bean sprouts, and canned meat. Ingredients are blanched or boiled, then stir-fried with chili, Sichuan peppercorns, doubanjiang, ginger, and garlic before adding broth and simmering to infuse flavor.
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  Sichuan Spicy Chicken

  Sichuan-style Spicy Chicken is made with chicken as the main ingredient, stir-fried with dried chilies and Sichuan peppercorns. The chicken pieces are marinated before being stir-fried with the aromatically fried dried chilies and Sichuan peppercorns, allowing the chicken to absorb the spicy and numbing flavors. The finished dish has a bright red color, with crispy skin and tender meat, delivering a rich and intense spiciness.
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  Dry-Fried Beef Strips

  Dry-fried beef strips is a Chinese dish featuring beef as the main ingredient. The beef is sliced thin, marinated, then quickly stir-fried with green peppers and onions until cooked. Proper heat control ensures the beef is crispy outside and tender inside.
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  Lizhuang White Meat

  Lizhuang white meat is a traditional dish made primarily from fresh pork, boiled and then sliced for serving. The main ingredients are pork belly or lean meat, which is cooked, cooled, and sliced, then served with a specially prepared dipping sauce.
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  Spicy Chili Tofu Egg Salad

  Burnt pepper mixed with century eggs is a cold dish featuring century eggs and roasted peppers. The eggs are diced and combined with grilled or stir-fried peppers, then seasoned and mixed. Roasting or frying the peppers removes odor and enhances aroma, blending harmoniously with the smooth texture of the eggs.
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  Hot Pot Mouth-Watering Frog

  Stewed frog in clay pot with bean sprouts, lettuce, and wood ear mushrooms, seasoned with chili, Sichuan pepper, ginger, and garlic, slow-cooked in broth.
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  Scallion Oil Loofah Tips

  Scallion oil loofah tips is a dish featuring tender loofah tips. After washing and blanching, they are tossed with scallion-infused hot oil for a simple, flavorful dish that highlights the natural taste of the ingredients.
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  Blood皮菜 stir-fried with猪 liver

  Blood皮菜炒猪肝 is a Chinese stir-fry dish primarily made with pig liver and blood皮菜 (a type of leafy green). The pig liver is sliced and blanched to remove any odor, while the blood皮菜 is washed and cut into segments. In a hot wok with cold oil, minced garlic is sautéed until fragrant, then the pig liver is added and stir-fried until it changes color. Next, the blood皮菜 is added and stir-fried together. Seasonings are added and the dish is quickly tossed before serving.
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  Spicy Broad Bean and Pork Rib Soup

  Wan Za Xiao Cai Su Rou Tang features pork tenderloin slices coated in batter and deep-fried to make su rou, served with peas, za jiang (meat-based sauce), and pickled vegetables in clear broth. The soup is rich, flavorful, and layered.
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  Braised Pig Intestine with Bamboo Shoots

  A dish made with pork intestines and bamboo shoots, simmered in savory sauce until tender and flavorful.
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  Chicken Broth Bream

  Braised perch with chicken broth, tender fish meat cooked in rich chicken stock, served with a flavorful sauce.

Reviews

• cranky_parrot
  After swimming we were starving and just searched for something nearby, stumbled on this place by accident, and honestly we were so surprised! The space is clean and the decor is comfy, and the staff is super friendly and on top of things. The lady who served us actually chased us out the door just to say bye, how sweet is that!! Every dish we got was authentic and tasted great, prices were pretty fair too, and I rolled out of there absolutely stuffed... the swim was completely wasted lol [crying-laughing]