Yujiayao Roasted Whole Fish (Kaixuan Plaza Branch)
Sichuan cuisine · ⭐ 4.4
4th Floor, Kaixuan Plaza, Haiping Road
Dragon Mate tips
If you are traveling in China to visit Harbin, this restaurant is worth a stop for great food. This restaurant is located at 4th Floor, Kaixuan Plaza, Haiping Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Three-Flower Fish, Mixed Fruit in Syrup, Spicy Chicken with Chili Sauce.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Harbin
- Category: Sichuan cuisine
- Rating: 4.4
- Address: 4th Floor, Kaixuan Plaza, Haiping Road
- Popular dishes: Three-Flower Fish, Mixed Fruit in Syrup, Spicy Chicken with Chili Sauce, Pine Flower Tofu, Fish Master Charcoal-Roasted Whole Fish
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Dishes
Three-Flower FishA Chinese dish made with three types of fish—carp, crucian carp, and grass carp—marinated, fried, and simmered in a savory sauce.
Mixed Fruit in SyrupA canned product made from a variety of fresh fruits preserved in syrup, offering a sweet and refreshing taste.
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Pine Flower TofuA dish made from soft tofu mixed with egg white and starch, steamed to form a pine-flower-like texture, known for its delicate and smooth taste.
Fish Master Charcoal-Roasted Whole FishFresh whole fish marinated in secret spices and charcoal-grilled to perfection, offering crispy skin and tender flesh.
Mekong FishMekong fish is a dish featuring freshwater fish from the Mekong River basin, typically using fresh fillets cleaned, scaled, and cut, then marinated with ginger, scallions, and garlic before being pan-fried, deep-fried, or steamed to preserve its tender texture.
Stir-Fried Potato ShredsA cold dish made primarily from potatoes, sliced into thin strips and briefly boiled or rinsed in cold water, then mixed with garlic, chili, and other seasonings, finished with hot oil for flavor. The key is to maintain a crisp texture.
Sesame FlatbreadSesame flatbread is a traditional flour-based food made by mixing water and a little salt into dough, rolling it into a thin circle, sprinkling sesame seeds on top, and cooking it in an oven or on a griddle. No additional ingredients are used—flavor and crispiness come from the sesame and the dough.
Crucian Carp and Tofu SoupCrucian carp and tofu soup is made from crucian carp and tofu. After cleaning the fish, pan-fry until lightly golden on both sides, then simmer with water until the broth turns milky white. Add cubed tofu and continue cooking to create a rich, flavorful soup with tender ingredients.
Sesame Sauce NoodlesSesame sauce noodles is a dish primarily made with rice noodles and sesame paste. The rice noodles are boiled and then rinsed with cold water to maintain their chewy texture. A sauce is prepared by mixing sesame paste with minced garlic, vinegar, soy sauce, and sugar, which is then poured over the noodles. Finally, chopped green onions and chili oil are sprinkled on top.