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Yu Aba Restaurant - Authentic Sichuan Cuisine (Guanque Chu Branch)

Sichuan cuisine · ⭐ 4.2

No. 41-5, Guangqumenwai Street (next to Jiuhua Hotel)

Dishes

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  Flavorful Pig's Trotters Stew

  Flavorful pig's trotters stew is a dish made with pig's trotters and various seasonings and spices simmered together. The trotters are cooked for a long time, making the meat tender and the broth rich and flavorful.
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  Spicy Pork Fried Rice Bowl

  Spicy pork fried rice is made with pork belly as the main ingredient. The pork belly is first boiled, sliced, then stir-fried with fermented broad bean paste, green onions, and other seasonings and vegetables, finally served over steaming hot rice.
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  Zhang Ji San Jue

  Zhang Ji San Jue is a traditional Chinese dish made with pork trotters, chicken legs, and duck wings, cooked by stewing, with a soft texture and rich flavor.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Yu Apa Sichuan Flavor Tasty Frog

  Yu Apa Sichuan Flavor Tasty Frog is a Sichuan dish made with frog meat and spices such as chili and Sichuan peppercorns. It has a spicy and fragrant flavor, with tender meat and a strong regional characteristic.
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  Special Roasted Fish with Qingjiang

  Special grilled fish from Qingjiang uses fresh Qingjiang fish, marinated and charcoal-grilled, served with bean sprouts, potato slices, and lotus root, finished with a special sauce.
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  Dumpling Soup

  Gedou soup is a home-style soup dish, primarily made with flour, vegetables, and water or broth. By mixing flour and water into small granules, then boiling them together with vegetables, and finally adding seasonings, the dish is complete.
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  Century Egg Tofu

  Pidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
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  Zigong Spicy Fish

  Zigong spicy fish is a dish made with fresh grass carp as the main ingredient, combined with vegetables such as bean sprouts and lettuce. It is stir-fried with a specially prepared spicy and numbing seasoning and doubanjiang (fermented broad bean paste). The fish meat is marinated, then fried or pan-fried, and finally stir-fried together with the辅料 to ensure it is flavorful, crispy on the outside and tender on the inside.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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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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  Spicy Beef Strips

  Spicy beef strips is a dish made primarily with beef, sliced into thin strands, marinated with seasonings, then stir-fried with chili, scallions, and ginger. It's typically cooked in hot oil to enhance flavor and ensure tender, well-seasoned beef.
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  Spicy Crawfish

  Spicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.
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  Spicy Grilled Qingjiang Catfish

  Spicy grilled Qingjiang catfish is a dish made with Qingjiang catfish and spicy chili seasoning. The fish meat is tender, the skin is crispy, and the flavor is rich in spiciness.

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