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Shu Yun Jiang Hu · Tofu Flower Sichuan Cuisine (Yafan Store)

Sichuan cuisine · ⭐ 4.4

Shop No. 425, 4th Floor, Yafan Yale City

Dishes

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  Salted Pork Trotter

  A traditional Chinese dish made from pork trotter, simmered in a savory broth until tender and flavorful.
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  Sichuan Pepper Fish

  A Sichuan dish featuring tender fish fillets cooked with Sichuan peppercorns, chili, and aromatic spices for a numbing, spicy flavor.
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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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  Spicy Pepper Potato Shreds

  Thai chili potato shreds is a dish made with fresh potatoes as the main ingredient, carefully stir-fried with Thai chilies. The potatoes are sliced into thin strands and quickly cooked together with Thai chilies, preserving the crisp texture of the potatoes while infusing them with the unique spicy aroma of the chilies, creating a distinctive and flavorful dish.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Stir-Fried Chicken with Fresh Chilies

  A spicy stir-fry dish made with fresh chilies and chicken, known for its quick cooking method and bold flavors.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Classic Maoxuewang

  Classic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
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  Old Jar Pickled Chili Sour Cabbage Fish

  Fresh carp is simmered with old jar pickled chili and sour cabbage, creating a tangy and spicy dish popular in Sichuan cuisine.
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  Old Mother's Pig Trotter Soup

  Mother's Pig Trotter Soup primarily uses pig trotters and yellow beans as main ingredients, supplemented with seasonings such as ginger slices and green onion segments. After blanching, the pig trotters are cooked together with yellow beans in a pot with water, simmered slowly until tender, resulting in a rich broth and gelatin-rich pig trotters.
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  Lotus Pond Fragrant Pot Frog

  Lotus Pond Fragrant Pot Frog features frog meat with lotus root, wood ear mushrooms, and green peppers, stir-fried quickly at high heat to highlight its fresh, fragrant, spicy, and numbing flavor.
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  Spicy Stir-Fried Clams

  Spicy stir-fried clams is a dish featuring clams as the main ingredient, cooked quickly over high heat. After washing, clams are stir-fried with chili, ginger, and garlic to absorb the spicy flavor and aroma.
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  Fresh Pepper Stir-Fried Chicken

  Fresh pepper stir-fried chicken is a spicy and aromatic dish made by quickly cooking chicken with fresh green peppers, resulting in tender meat and crisp vegetables.

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