Yandao Impression · Premium Sichuan Cuisine · Yanbang Cuisine (Yulin Branch)
Sichuan cuisine · ⭐ 3.5
No. 13, Yulin North Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 13, Yulin North Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Young Ginger Duck, Mountain Delicacy Frog, Tomato and Potato Stewed Beef Brisket.
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: Chengdu
- Category: Sichuan cuisine
- Rating: 3.5
- Address: No. 13, Yulin North Road
- Popular dishes: Young Ginger Duck, Mountain Delicacy Frog, Tomato and Potato Stewed Beef Brisket, Salt Road Jumping Fish, Salt Town Frog
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Dishes
Young Ginger DuckStir-fried duck with young ginger uses duck meat and young ginger as main ingredients. Duck is cut into pieces and stir-fried with ginger slices, then seasoned and stewed until flavorful. Common seasonings include oil, soy sauce, and cooking wine for tender duck and fragrant ginger.
Mountain Delicacy FrogA Sichuan dish featuring fresh frog meat and various mountain mushrooms, stir-fried with spicy and numbing flavors.
Tomato and Potato Stewed Beef BrisketA hearty dish made by slow-cooking beef brisket with tomatoes and potatoes until tender, resulting in a rich, savory flavor.
Salt Road Jumping FishA Sichuan dish featuring fresh carp stir-fried with vegetables and spicy seasoning, resulting in tender fish and bold flavors.
Salt Town FrogA Sichuan dish featuring fresh bullfrog stir-fried with vegetables and spicy sauce, known for its numbing and spicy flavor.
Stone-ground Tofu PuddingStone-ground tofu pudding is a soy product made primarily from yellow beans, processed by soaking, grinding into pulp, filtering, boiling, and then adding a coagulant. The traditional stone mill is used during preparation to preserve the bean aroma and create a delicate texture. The finished product is white or slightly yellow, with a tender and smooth consistency, and can be eaten directly or paired with seasonings and sauces.
Red Soup Fish BallsA dish made with fish balls simmered in a rich red broth, featuring a savory and slightly spicy flavor.
Sour Cabbage and Doubanjiang SoupA spicy and sour soup made with fermented cabbage and doubanjiang, often including pork or tofu, typical of Sichuan cuisine.
Wild Mushroom and Sea Cucumber Rice BowlA dish featuring tender sea cucumber and wild mushrooms simmered in broth and served over steamed rice for a rich, nourishing meal.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.