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Yi Ran Yun Sheng Shan Valley Restaurant

特色菜 · ⭐ 4.2

500 meters northeast of Yunju Ski Resort, Zhouzhang Road

Dishes

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  Layered Meat Pie

  Layered pork pie is a traditional Chinese pastry made with a filling of minced pork and a dough made from flour. The dough is layered to enclose the meat filling, then pan-fried until golden brown on both sides, resulting in a crispy exterior and tender, juicy interior.
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  Pressure-Cooked Tofu

  Pressure-cooked tofu is a dish made primarily with soft tofu, combined with minced meat, scallions, ginger, garlic, and other seasonings, and slowly stewed in a pressure cooker. The tofu absorbs the flavors of the broth while becoming tender and soft, creating a rich and savory taste.
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  Chicken Stewed with Mushrooms

  Chicken stewed with mushrooms is a nutritious dish primarily made with chicken and mushrooms. The method involves cutting the chicken into pieces and simmering it together with mushrooms until the meat becomes tender and the broth turns rich and flavorful. This dish offers an excellent combination of color, aroma, and taste, where the fresh fragrance of mushrooms perfectly blends with the rich flavor of chicken.
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  Spicy麻 Pork Belly

  Spicy麻五花 is a dish primarily made with pork belly. The pork belly is sliced or cubed, blanched to remove odor, then pan-fried until slightly golden. Spices such as Sichuan peppercorns, chili peppers, ginger, and garlic are stir-fried until fragrant, followed by seasoning and simmering to infuse flavor. The finished dish has a bright red color, tender meat, and a distinct numbing-spicy aroma.
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  Dragon Rush

  Dragon Crossing the River is a dish primarily made with pork tenderloin, accompanied by vegetables such as green pepper, red pepper, and onion. The pork tenderloin is sliced into strips, marinated with seasonings, then stir-fried together with the vegetables and finished with a thickened sauce. The dish features vibrant colors and a tender, smooth texture.
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  Grilled Rainbow Trout

  Charcoal-grilled rainbow trout is made from fresh rainbow trout, marinated and then grilled over charcoal. The fish skin is crispy and fragrant, while the flesh inside remains tender, preserving the natural flavor of the fish.
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  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
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  Crispy Pastry Beef Strips with Sichuan Pepper

  Crispy pastry peppered beef strips is a dish made with beef strips as the main ingredient, coated with a flaky pastry. The beef strips are marinated, then pan-fried or grilled, and finally wrapped in pastry before being baked until golden and crispy. Sichuan peppercorns and chili peppers are used during preparation to create a unique numbing and spicy flavor.
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  Golden Filament Crispy Shrimp Balls

  Golden丝法芥虾球 features fresh shrimp as the main ingredient, combined with辅料 such as carrots and green peas. The shrimp is coated in a thin layer of egg white and starch paste, then deep-fried until golden brown. It is then mixed with stir-fried vegetable cubes and finished with a sauce made from French mustard, resulting in a dish that is crispy on the outside and tender inside, with vibrant colors.
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  Flavorful Eggplant

  Fragrant eggplant is a home-style dish primarily made with eggplant. The eggplant is cut into pieces, deep-fried until crispy on the outside and tender on the inside, then stir-fried with a specially prepared seasoning to create a unique flavor.
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  Crispy Duck

  香酥鸭 is a dish primarily made with duck, typically using a plump and tender duck that is marinated and then deep-fried until the skin becomes crispy. The preparation involves cleaning the duck thoroughly, seasoning it with spices to infuse flavor, and then frying it in hot oil until golden and crisp, forming a hard crust on the outside while keeping the inner meat juicy and tender.

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