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Wanxiao Yuzhou (Liu Dao Ku Dian)

Sichuan cuisine · ⭐ 4.6

No. 25 Qinghua East Road (4th Floor, Liu Suo Building)

Dishes

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  Fishing Small Yellow Croaker

  Fishing small yellow croaker is a dish primarily made with fresh small yellow croakers, typically prepared by steaming or braising. After cleaning the fish, ingredients such as ginger slices and scallions are added to steam the fish, preserving its tender texture, or it can be braised with seasonings like soy sauce and cooking wine to infuse flavor into the flesh. Careful control of heat during cooking ensures a delicate texture.
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  Fishing Yellow Croaker

  Baited yellow croaker is a dish made primarily with fresh yellow croaker, typically prepared by steaming or braising. After the fish is cleaned, scaled, and washed, ingredients such as ginger slices and scallions are added according to taste. It is then steamed in a pot or pan-fried and simmered with a seasoned sauce, resulting in tender and flavorful fish meat.
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  Beef with Coriander Salad

  Cilantro and beef salad is a cold dish made with fresh beef and cilantro (coriander). The beef is sliced or shredded, blanched or boiled, cooled, then mixed with washed and chopped cilantro. Seasonings are added and the mixture is well combined.
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  Beef with Coriander

  Szechuan parsley salad with beef is a cold dish primarily made with fresh beef and large coriander. Thinly sliced beef is blanched or boiled, cooled, then mixed with washed and chopped large coriander. Seasonings are added and the mixture is well combined.
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  Imperial Old Tofu

  Palace Old Tofu is a dish primarily made with old tofu. Typically, the tofu is cut into cubes and pan-fried until the surface turns slightly golden, then simmered with ingredients such as clear broth, minced meat, mushrooms, and greens. Finally, it is thickened with a slurry and reduced to a glossy sauce. The preparation emphasizes precise heat control and seasoning to allow the tofu to absorb the rich flavors of the broth.
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  Guangdong Loofah with Edamame

  Guangdong loofah stir-fried with edamame is a home-style dish primarily made with loofah and edamame. Cut the loofah into segments and blanch the edamame separately. Heat oil in a wok, sauté minced garlic until fragrant, then add the loofah and stir-fry until soft. Add the blanched edamame and continue stir-frying. Season with salt and a little sugar, then cook until flavors are well absorbed.
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  Spicy River Turtle

  Spicy Jiangtuanyu is made primarily from Jiangtuanyu fish, stir-fried with dried chili peppers, Sichuan peppercorns, and other seasonings. After preparation, the Jiangtuanyu is cut into pieces and stir-fried together with chili peppers and Sichuan peppercorns, allowing the fish meat to absorb the spicy aroma and creating a rich, flavorful dish.
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  Oatmeal Purple Sweet Potato Pumpkin

  Oatmeal sweet potato pumpkin is a healthy dish made primarily with oats, sweet potatoes, and pumpkins. The sweet potatoes and pumpkins are cut into pieces and steamed until tender, while the oats are cooked with a small amount of water until soft and creamy. The three ingredients are then mixed and blended evenly, with a little honey or milk added for flavor. The preparation process is simple and does not require advanced cooking skills.
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  Tomato River Catfish

  Tomato Jiangtuan Fish is a dish primarily made with Jiangtuan fish and tomatoes. After preparation, the fish is stewed together with tomatoes, allowing the fish meat to absorb the sweet and sour flavors of the tomatoes. The broth becomes rich and flavorful, while the fish remains tender and fresh.
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  Bamboo Shoots with Goose

  Stone bamboo shoot stewed with phoenix goose is a dish primarily made from stone bamboo shoots and phoenix goose. After blanching, the stone bamboo shoots are simmered together with boneless goose pieces, seasoned appropriately and slowly braised over low heat to allow the goose meat to absorb flavors while the bamboo shoots soak up the broth, resulting in a soft, tender, and fragrant texture.
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  Spicy Boiled Blood Slices in Clay Pot

  Spicy duck blood and beef tripe hot pot is a dish primarily made with duck blood, beef tripe, bean sprouts, and other ingredients, cooked in a clay pot. First, the ingredients are prepared separately, then a special seasoning and clear broth are added to the clay pot and brought to a boil. The ingredients are then added one by one and cooked until done, finally drizzling with hot oil.

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