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Yue Pin Jiang · Pin Wei · Yibin Cai

Sichuan cuisine · ⭐ 4.5

South Hall, 1st Floor, Tai Shan Hotel, No. 8, Anning Beili, Xisanqi

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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  Pan-fried Chicken

  Small pan-fried chicken is a Chinese home-style dish using chicken as the main ingredient, typically with thigh or breast meat cut into pieces, marinated with rice wine, soy sauce, and ginger, then pan-fried until golden brown, followed by stir-frying with garlic and scallions for flavor and a crispy exterior with tender interior.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves washing the cabbage and tearing it by hand into bite-sized pieces, then stir-frying it with garlic, chili, and other seasonings. The dish has a bright color and a refreshing taste.
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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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  Clear Chicken Broth Stone Mill Tofu Pudding

  Clear chicken broth stone mill tofu pudding is made from fresh soybeans and served in a light chicken broth, using traditional stone mill processing. It has a smooth and delicate texture with a fresh and delicious taste, making it a classic Chinese soup 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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  Stone-ground Tofu Pudding

  Fresh tofu pudding made from soybeans, ground with a stone mill, boiled, filtered, and set with a coagulant for a smooth texture. Retains natural bean aroma and delicate taste, typically served as a cold dish or side.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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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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  Sichuan Fresh Chili Rabbit

  A Sichuan dish featuring fresh chili peppers and rabbit meat, stir-fried to deliver a spicy, aromatic flavor with tender meat.
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  Gaoxian Earth Pot Hotpot

  Gaoxian earth hot pot is a dish made with pork, beef, chicken and other meats, paired with tofu, potatoes, cabbage, vermicelli, cooked slowly in a clay pot. Ingredients are layered in the pot, then simmered with water or broth until flavorful.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

Reviews

• scraggly_snow_pea
  Place was super clean when we walked in, and the decor mixes modern and Chinese style which I actually really liked. It had this chill, quiet vibe that worked great for catching up with friends. The Sichuan-style sliced pork belly was seriously impressive, paper-thin slices you could almost see through, and the special dipping sauce kept it light and not greasy at all. The Yibin spicy noodles had great texture, chewy in a good way, and the sauce was packed with flavor, plus the crushed peanuts and scallions on top made every bite hit different. Staff was friendly and food came out fast, and they even swapped out our plates without us asking. Overall really solid experience, fresh ingredients, tasted authentic. Would definitely come back.