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Yipin Hong Sichuan Cuisine (Huanggang Branch)

Sichuan cuisine · ⭐ 4.4

No. 2, Xiawei Yicun, Huanggang Community, 1st Floor (Entire Floor)

Dishes

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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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  Sichuan North Cold Jelly Noodles

  Chuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
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  Appetizer

  Appetizer snacks are typically made from fresh vegetables, meats, or soy products, with common ingredients including cucumber, carrot, tofu skin, and chicken. These are sliced, shredded, or marinated and mixed with seasonings such as soy sauce, vinegar, chili oil, and garlic. Some dishes include cilantro or sesame seeds to enhance flavor. The preparation is simple, usually involving cold mixing or short-term marinating, making them ideal for consumption before a meal to stimulate appetite.
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  Sichuan-Style Steamed Sea Bass with Spicy Sauce

  A spicy Sichuan-style dish featuring tender sea bass served in a fiery broth with vegetables and aromatic spices.
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  Fried Oil渣 with Cabbage

  A classic home-style dish made by stir-frying pork cracklings with cabbage for a savory, crunchy texture and fresh taste.
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  Secret-Recipe Spicy Chicken

  Spicy chicken dish made with chicken thighs or whole chicken, boiled, cooled, and sliced, then tossed in a secret sauce of chili oil, Sichuan pepper powder, garlic, ginger, soy sauce, vinegar, sugar, and sesame oil. Bright red color, tender meat, rich sauce.
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  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Old jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
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  Chongqing Double Pepper Chicken

  A spicy and flavorful dish made with chicken and green and red peppers, typical of Sichuan cuisine.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.

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