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Yu Xiang Qing (Dingxi Road Branch)

Sichuan cuisine · ⭐ 3.6

No. 825-5, Dingxi Road

Dishes

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  Spicy Chopped Pepper Century Egg

  Steamed egg custard with chopped chili is a cold dish made primarily from preserved eggs and chopped chili. Cut the preserved eggs into pieces, mix with chopped chili, add minced garlic, green onions, and seasonings, then chill for a while before serving.
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  Spicy Crispy Bullfrog from Shancheng

  Spicy Crispy Bullfrog from Shancheng is a Sichuan dish made with bullfrog and spices such as chili and Sichuan pepper. The frog has a crispy exterior and tender inside, offering a rich texture and spicy flavor.
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  Sichuan-Chongqing Spicy Shrimp

  Spicy shrimp stir-fried with chili, Sichuan peppercorns, and fermented bean paste, a signature dish from the Sichuan and Chongqing regions.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Spicy Chicken Offal Stir-fry

  Dry Pot Chicken Offal is a dish made primarily from chicken hearts, gizzards, and liver, stir-fried with chili peppers, scallions, ginger, and garlic. First, the chicken offal is cleaned and cut into bite-sized pieces, then stir-fried together with various seasonings until fully cooked and well-seasoned. Finally, it is served in a preheated dry pot to maintain its temperature, delivering a rich aroma and flavorful experience.
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  Signature Frog Legs Stew

  Signature frog stew features tender frog meat with potatoes, green peppers, and onions, seasoned with doubanjiang, garlic, ginger, and chili. The rich broth infuses all ingredients with deep flavor.
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  Signature Pig Intestine Stew

  Signature pork intestine stew features cleaned and blanched intestines cooked with potatoes, tofu skin, and green peppers. Spiced with ginger, scallions, and star anise, slow-cooked until tender with rich, flavorful broth.
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  Signature Fish Head Pot

  A signature dish featuring a fresh fish head simmered with tofu, mushrooms, and ginger in a rich broth, resulting in tender fish and flavorful soup.
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  Signature Fish Offal Stew

  Signature fish杂 stew features fresh fish parts like fish belly, skin, and head, combined with tofu, greens, and vermicelli, simmered in broth or water. Ginger and scallions remove fishy odor and enhance aroma, then seasoned and slowly cooked for deep flavor.
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  Signature Shrimp Pot

  A signature dish featuring fresh shrimp cooked with mushrooms and vegetables in a savory sauce, resulting in a rich and flavorful pot.
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  Signature Chicken Boil

  Signature Chicken Stew is a dish made primarily with chicken, simmered with various spices and seasonings. After marinating, the chicken is cooked slowly in a pot with spices and seasonings until the meat becomes tender and the broth turns rich and flavorful.
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  Signature Chicken Claw Pot

  A flavorful dish featuring tender chicken claws simmered in a rich, spiced broth with vegetables.
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  Pork Rib Stew

  Braised spare ribs dish mainly uses pork ribs with vegetables or tofu as accompaniments, cooked by slow stewing. After blanching, ribs are simmered in a clay pot with ingredients, water, and seasonings until tender and the broth is rich.
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  Grilled Fish

  Grilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
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  Corn Pancake

  Corn cake is a Chinese pan-fried dish using fresh corn kernels as the main ingredient. Mix corn with a little starch, add salt and egg, stir well, then fry in a pan until golden brown on both sides, creating a crispy outside and tender inside.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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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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  Sour Spicy Taro Noodles

  Sour and spicy fern root noodles are a dish made primarily from fern root noodles, seasoned with vinegar, chili oil, Sichuan pepper, and other condiments. First, the fern root noodles are boiled in water until cooked, then mixed evenly with a prepared sour and spicy sauce.
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  Spicy Duck Heads

  Spicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.

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