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Yu Jiu Xiang (Wuhou Temple Branch)

Sichuan cuisine · ⭐ 4.3

No. 4, Xingrong East Lane, Xiaojihe Subdistrict (100 meters straight from Exit A of Yiguanmiao Station, Line 3; then 50 meters on the right side of Xingrong East Lane)

Dishes

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  Nine-Scent Large Plate Rabbit

  A Sichuan dish featuring rabbit meat stewed with nine aromatic spices, known for its rich flavor and spicy kick.
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  Nine-Scent Big Fish

  A Sichuan dish featuring fresh carp cooked with nine aromatic spices and fermented bean paste, resulting in a rich, spicy flavor.
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  Grandma's Braised Pork Ribs

  Pork ribs braised with soy sauce, sugar, and spices until tender, a beloved home-style dish.
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  Spicy Pepper and Sichuan Pepper Tripe

  Spicy麻腰花 is a dish featuring pig kidneys as the main ingredient, paired with green and red peppers. The kidneys are scored and blanched, then stir-fried with葱姜蒜,花椒, and chili for a tender texture and rich numbing-spicy flavor.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Potato and Green Bean Stir-fry

  A stir-fried dish made with potatoes and green beans, seasoned with garlic and chili for a savory flavor.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Classic Spicy Chicken

  Classic Spicy Chicken is made by frying chicken pieces and stir-frying them with dried chilies and Sichuan peppercorns. The marinated chicken is deep-fried until crispy, then combined with sautéed chilies and peppercorns to absorb the rich flavors.
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  Apple Corn Pancake

  Apple corn fritters are made with apples and corn kernels. Peel and dice the apple, mix with cooked corn, add starch and egg, then fry in a pan until golden brown on both sides. Crispy outside, tender inside, with rich texture.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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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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  Spicy Double Combo

  A spicy Sichuan-style dish featuring a mix of tender beef and crisp vegetables, stir-fried with bold chili and Sichuan peppercorns for a numbingly hot flavor.

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