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Yu Yu Yu Acidic Fish New Sichuan Cuisine (Yifang Tian Di Branch)

Sichuan cuisine · ⭐ 4.7

140 meters southeast of the intersection of Renmin Road and Hongshang Road, Longhua District

Dishes

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  Sichuan-Chongqing Rich and Prosperous Mao Xue Wang

  Sichuan-Chongqing Rich and Prosperous Mao Xue Wang is a classic hot pot dish from the Sichuan-Chongqing region. Main ingredients include duck blood, tripe (beef omasum), pork aorta, luncheon meat, bean sprouts, and wide sweet potato noodles. To prepare, seasonings like doubanjiang (broad bean paste), Sichuan peppercorns, and dried chilies are stir-fried to create a fragrant red oil soup base, then combined with broth and brought to a boil. The prepared meats and vegetables are then cooked in the broth in sequence. Finally, hot oil is poured over the dish to release aromas. The finished dish features a bright red broth and a rich variety of ingredients.
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  Sichuan-style Spicy Black Pork Stir-fry

  A classic Sichuan dish featuring tender black pork stir-fried with fermented bean paste, garlic greens, and chili peppers for a bold, aromatic flavor.
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  Handmade Ice Jelly

  Handmade ice jelly is a traditional dessert made from ice jelly seeds, which are processed by hand through搓洗 (rubbing and washing). It is served with配料 such as brown sugar syrup, sesame, crushed peanuts, and fruit pieces, offering a smooth, refreshing texture that cools and refreshes the body.
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  Stir-fried Emei Beans with Pork Cracklings

  Stir-fried Emei Beans with Pork Cracklings is a homestyle Sichuan dish. The main ingredients are Emei beans (a type of flat bean) and pork cracklings. During preparation, the pork cracklings are first stir-fried in hot oil to release their aroma, then the sliced Emei beans are added and quickly stir-fried until cooked through. The finished dish features crispy cracklings and crunchy beans, carrying the distinctive savory aroma of pork fat, making it a simple and quick accompaniment to rice.
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  Crispy Fish Skin

  Fresh fish skin is blanched and tossed with garlic, cilantro, chili oil, and seasonings for a crisp, savory appetizer.
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  Special Forces Sour Cabbage Perch

  Fresh perch cooked with special sour cabbage, creating a tangy and savory dish with tender fish and rich broth.
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  Bamboo Mushroom and Pea Shoot Soup

  A light soup made with bamboo mushrooms, yellow beans, and fresh pea shoots, simmered to preserve natural flavors and nutrients.
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  Old Jar Sichuan-Style Acidic Cabbage and Perch

  Fresh perch cooked with traditional old jar fermented cabbage, delivering a tangy, spicy flavor and tender fish meat.
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  Self-Service Fruit Snack Ice Jelly

  A refreshing dessert made from ice jelly with fresh fruits and sweet syrup, commonly found in Sichuan cuisine.
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  Jasmine Bamboo Green Soda Tea

  A refreshing beverage made with jasmine flowers, bamboo green tea, and soda water, offering a light floral and tea aroma.
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  Crispy Beef Mapo Tofu

  Succulent beef mapo tofu is an innovative dish combining tender beef with traditional mapo tofu. Ingredients include soft tofu, ground beef, doubanjiang, Sichuan peppercorns, garlic, ginger, and green onions. First, fry the beef until crispy, then stir-fry with seasonings before simmering with tofu cubes to infuse flavor. Finish with a sprinkle of Sichuan pepper powder and green onions for aroma.
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  Beef with Coriander in Aluminum Foil

  A dish of tender beef seasoned with coriander and other ingredients, wrapped in aluminum foil and grilled to perfection.
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  Lion's Mane Mushroom and Egg Stir-fry

  A simple and nutritious dish made by stir-frying lion's mane mushroom with eggs, resulting in a delicate and savory flavor.

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