Yichu Sichuan Cuisine (Century Spring City Branch)
Sichuan cuisine · ⭐ 3.7
No. 109–112, Plot 6, Shiji Chuncheng, Minfu Road
Dragon Mate tips
If you are traveling in China to visit Shenzhen, 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. 109–112, Plot 6, Shiji Chuncheng, Minfu Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold-mixed Houttuynia herb, Sichuan Tofu Pudding, Twice-Cooked Pork.
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: Shenzhen
- Category: Sichuan cuisine
- Rating: 3.7
- Address: No. 109–112, Plot 6, Shiji Chuncheng, Minfu Road
- Popular dishes: Cold-mixed Houttuynia herb, Sichuan Tofu Pudding, Twice-Cooked Pork, Large Bowl Chicken Offal, Spicy Beef and Ox Tripe Slices
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Cold-mixed Houttuynia herbCold-mixed Houttuynia cordata is a dish primarily made with Houttuynia cordata, seasoned with garlic, chili oil, vinegar, and soy sauce, simply mixed and ready to serve. It has a refreshing taste and is ideal for summer consumption.
Sichuan Tofu PuddingSichuan tofu pudding is made from soybeans, water, and a coagulant. Soaked soybeans are ground into slurry, boiled, filtered, and then set with gypsum or brine to form a smooth, delicate tofu pudding, typically served with chili oil, Sichuan pepper powder, soy sauce, garlic paste, and green onions.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Large Bowl Chicken OffalA dish made with chicken offal (gizzard, liver, and intestines) stir-fried with chili, ginger, and garlic, offering a spicy and savory flavor.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.- Signature Handmade Meatball SoupFresh pork is hand-pounded into meatballs and simmered in clear broth for a tender, flavorful soup, garnished with green onions and cilantro.
Sichuan-style Tripe with Pickled ChiliSpicy pickled pepper with pig kidneys is a dish featuring pig kidneys sliced and blanched, then stir-fried with pickled peppers, green and red peppers, scallions, ginger, and garlic for a tender texture and tangy-spicy flavor.
Cured Pig's TrotterA traditional Chinese dish made from pig's trotters that are cured, dried, or smoked, resulting in a rich and savory flavor.
Egg-fried glutinous rice cakeEgg-fried glutinous rice cake is a traditional delicacy made primarily from glutinous rice cakes and eggs. The preparation involves slicing the glutinous rice cakes, coating them in egg mixture, and frying until golden brown, resulting in a crispy exterior and soft interior.
Green Pepper Fish in Spicy SauceA Sichuan dish featuring fish and green peppers stir-fried in a spicy sauce with garlic, ginger, and chili oil.
Spicy Shrimp Hot PotFragrant Spicy Shrimp is a dish featuring fresh shrimp as the main ingredient, stir-fried with various vegetables and seasonings. Cleaned shrimp are cooked with onions, green peppers, and potato slices, then seasoned with doubanjiang, garlic, ginger, and chili, finished by sautéing in oil.
Stewed Pig Intestines with SoybeansA Chinese dish made by stewing pig intestines with soybeans, resulting in a rich and savory flavor.