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Yu Xiang Jiang Nan · City Banquet (Meijiang Huanyu City Store)

Sichuan cuisine · ⭐ 4.7

Shops 325-326, 3rd Floor, Meijiang Huanyu City Shopping Center, Jiefang South Road

Dishes

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  Eight Treasures Tofu

  Eight Treasures Tofu is a dish made with soft tofu and premium ingredients like mushrooms, shrimp, ham, chicken, bamboo shoots, sea cucumber, abalone, and egg. Tofu is blanched and stir-fried or stewed with other ingredients to absorb their essence, creating a rich flavor.
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  Large Bowl of Chicken Noodles

  Chicken noodle salad is made with boiled noodles, shredded chicken, and vegetables such as cucumber and carrot. It is dressed with a seasoned sauce and mixed well. To prepare, rinse the noodles in cold water to keep them smooth and slippery. Cook the chicken and shred it into fine strands. Prepare the vegetables by slicing them thinly. Finally, mix everything together with the prepared sauce.
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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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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Sichuan Boiled Fish

  A classic Sichuan dish featuring tender fish fillets cooked in a spicy, numbing broth with vegetables and chili oil.
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  Seafood Vermicelli Pot

  Sea Emperor Vermicelli Stew is a delicious dish made primarily with vermicelli, combined with seafood such as shrimp, squid, and crab meat, carefully simmered to perfection. The vermicelli absorbs the rich flavors of the seafood, offering a smooth texture, while the seafood remains tender and juicy—creating a harmonious and delightful combination.
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  Stewed Shrimp in Clay Pot

  A Cantonese dish featuring fresh shrimp simmered in a clay pot with aromatics, resulting in tender, flavorful meat and rich sauce.
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  Braised Tofu Noodles in Clay Pot

  Potato noodle soup is a home-style dish made primarily with potatoes. After slicing the potatoes into thin strips, they are stir-fried with minced garlic and ginger slices in a clay pot, then water and other seasonings are added to slowly simmer until the potatoes are tender and the broth becomes rich and flavorful.
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  精品酥皮烤鸭.

  精品酥皮烤鸭选用优质北京填鸭，经过腌制、挂炉烤制而成。鸭皮经高温烘烤后变得酥脆，鸭肉鲜嫩多汁。搭配薄饼、甜面酱、葱丝和黄瓜条一同食用。
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  Old Sichuan Twice-Cooked Pork

  Old Sichuan-style twice-cooked pork uses pork belly as the main ingredient. After boiling and slicing, it's stir-fried with fermented bean paste, garlic chives, and green peppers. The key is to sauté until the fat renders out, making the meat slightly curled and fragrant, then season for tender texture and rich flavor.
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  Pineapple Chicken Balls

  Pineapple chicken balls is a dish made with chicken breast and pineapple. Chicken is cut into small balls, marinated, stir-fried, then combined with fresh pineapple chunks to absorb its sweet flavor. A little cornstarch thickens the sauce to coat the ingredients.
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  Spicy Pork Stir-Fry

  Stir-fried pork with chili peppers is a home-style dish made primarily from pork and chili peppers. The method involves slicing the pork thinly, cutting the chili peppers into segments, stir-frying the pork until it changes color, then adding the chili segments and continuing to stir-fry. Finally, seasonings are added and the dish is stirred evenly to complete.
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  鲜虾茄盒

  鲜虾茄盒以茄子切片夹入鲜虾馅料，经油炸或煎制而成。主要食材为茄子和鲜虾，虾馅通常加入调味料如盐、姜末、葱花等，增强风味。
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  Steamed White Fish with Chicken Broth

  Clean and scale the white fish, make diagonal cuts, marinate with ginger slices and green onions, then pour chicken stock over it. Steam over high heat until cooked through. Garnish with green onion threads and drizzle with hot oil for aroma.

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