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Yu Mu Chuan Chongqing Jian Gu Cai · Lai Feng Yu · BBQ (Changying V Center Store)

Sichuan cuisine · ⭐ 4.5

No. 6 Changhui Road, Beichen Fudi V Center

Dishes

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  18-Second Tender Beef

  18-second tender beef is a quick-cooking dish featuring beef slices from tenderloin or shank, marinated briefly, blanched in boiling water for about 18 seconds, then mixed with scallions, ginger, garlic, chili, and sauce.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Fried Pork Crumbs with Chinese Cabbage

  Oil渣杭白菜 is a home-style dish made with pork cracklings and Napa cabbage. Stir-fry the cracklings first, then add chopped cabbage until tender. Season and serve. Simple preparation highlights the natural flavors of the ingredients.
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  Spicy Chili Egg with Sweet Center

  A dish featuring preserved eggs and green peppers. Cubed preserved eggs are stir-fried with sautéed green peppers and seasonings, absorbing the pepper's aroma for a rich flavor.
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  Stoneware Pork Belly and Tofu Soup Rice

  Stone pot pork belly and bean soup rice is cooked in a stone pot with crispy pork slices, yellow beans, carrots, greens, and rice, blending meaty and bean flavors.
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  Charcoal-Grilled Fish Head

  Charcoal-grilled fish head is a dish primarily made with fish head as the main ingredient. To prepare it, the fish head is cleaned, marinated to absorb flavor, and then slowly grilled over charcoal until golden and crispy. The finished dish emits an aromatic fragrance, with tender and fresh meat.
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  Spicy Oil Boneless Chicken Feet

  Spicy oil-free chicken feet dish made with chicken feet, blanched to remove odor, marinated with seasonings, then fried or boiled to remove bones, finally mixed with special red oil sauce. Bright red color, soft and chewy texture.
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  Lamb Skewers

  Lamb skewers are made by cutting fresh lamb into small pieces, threading them onto bamboo skewers, and grilling after marinating. Common marinade ingredients include soy sauce, cooking wine, cumin, and chili powder to enhance the flavor of the meat.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Chongqing Spicy麻 Fish

  Chongqing-style spicy麻 fish features fresh Lai Feng fish, seasoned with Sichuan pepper, chili, ginger, and garlic. The fish is marinated, deep-fried until crispy, then stir-fried with spicy麻 sauce to retain tender flesh and bold numbing-spicy flavor.
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  Chongqing Spicy Chicken

  Chongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.

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