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Yu Zhou Chuan Cai (Tian Zhu Dong Lu Dian)

Sichuan cuisine · ⭐ 3.8

No. 10 Tianzhu East Road, Xue Daren Zhuang Village

Dishes

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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Sichuan-style Frog with Chili

  Frogs stir-fried with fresh chili peppers, a spicy and flavorful dish from Sichuan cuisine.
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  Stir-Fried Green Beans with Rice

  Dry-fried green beans over rice, made with fresh beans stir-fried until slightly wrinkled and tender, then mixed with garlic, chili, and served over rice.
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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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  Delicious Spicy Chicken

  Spicy chicken salad made with boiled and chilled chicken thighs or whole chicken, sliced and mixed with crushed peanuts, scallions, cilantro, garlic, ginger, and seasonings like chili oil, Sichuan pepper oil, soy sauce, vinegar, sugar, and sesame paste for a rich flavor.
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  Pea Shoots and Meatball Soup

  Pea shoot wonton soup features fresh pea shoots and meatballs. Boil the meatballs, then add pea shoots until just cooked. Season to taste. Control heat carefully to preserve freshness.
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  Spicy Sour Beef

  Spicy sour beef soup features fresh beef slices marinated and cooked in a tangy broth made from tomatoes, pickled chili, ginger, and garlic. The beef remains tender and the soup has a bright red color with a prominent sour flavor.
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  Braised Pork

  Braised pork is a dish primarily made with pork, typically using belly or tenderloin meat. Sliced meat is stir-fried with葱,姜,蒜 and seasonings like soy sauce and cooking wine, then reduced to a glossy finish.
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  Squid with Shrimp

  Squid and shrimp are the main ingredients, blanched then stir-fried with scallions, ginger, and garlic. Seasonings are added and stirred evenly, then thickened and finished. The dish is bright in color and tender in texture.
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  Glutinous Rice Ball

  Zongzi is a traditional Chinese dessert made primarily from glutinous rice flour, sesame seeds, and sugar. The preparation involves mixing glutinous rice flour with an appropriate amount of water to form a paste, then wrapping it around a filling of sesame and sugar, shaping it into round balls. Finally, the zongzi is deep-fried in hot oil until golden and crispy, then removed from the oil and drained before serving.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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