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Shan Shan Xiang Yibin Cuisine (Yunding Road Branch)

Sichuan cuisine · ⭐ 4.6

Southeast corner of the intersection of Yongding Road and Fuxing Road

Dishes

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  Yibin Ran Noodles

  Yibin Ranmian, with noodles as the main ingredient, is seasoned with a special sauce and oil. After boiling, the noodles are mixed thoroughly with a stir-fried seasoning made from chili, Sichuan pepper, scallions, ginger, garlic, and other ingredients, ensuring the noodles are evenly coated with spicy and fragrant oil, resulting in an appealing color and aroma.
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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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  Lizhuang White Meat

  Lizhuang white meat is a traditional dish made primarily from fresh pork, boiled and then sliced for serving. The main ingredients are pork belly or lean meat, which is cooked, cooled, and sliced, then served with a specially prepared dipping sauce.
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  Live Sea Bass

  Fresh sea bass is the main ingredient, cleaned and marinated with ginger slices and scallions. It is then steamed until fully cooked in a steamer. After steaming, it is drizzled with a sauce made from soy sauce, sesame oil, and a little sugar, and garnished with sliced scallions and cilantro.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Stone-ground Tofu Pudding

  Stone-ground tofu pudding is a soy product made primarily from yellow beans, processed by soaking, grinding into pulp, filtering, boiling, and then adding a coagulant. The traditional stone mill is used during preparation to preserve the bean aroma and create a delicate texture. The finished product is white or slightly yellow, with a tender and smooth consistency, and can be eaten directly or paired with seasonings and sauces.
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  Mustard Greens Pork Bun

  Jiǎcài ròu bāozi is made with fermented wheat flour for the wrapper, and the filling primarily consists of a mixture of pork and jiǎcài (a pickled mustard stem). It is prepared by steaming.
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  Sichuan-style stir-fried pork with yam skin

  Shao Pi Hui Guo Rou is a dish primarily made with pork belly and sweet potato skin. The pork belly is sliced, boiled first, then stir-fried to render out the fat. It is then sautéed with fermented broad bean paste, garlic, ginger, and other seasonings until fragrant, before adding rehydrated sweet potato skin to stir-fry together, allowing the skin to absorb the rich meat aroma.
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  Blood皮菜 stir-fried with猪 liver

  Blood皮菜炒猪肝 is a Chinese stir-fry dish primarily made with pig liver and blood皮菜 (a type of leafy green). The pig liver is sliced and blanched to remove any odor, while the blood皮菜 is washed and cut into segments. In a hot wok with cold oil, minced garlic is sautéed until fragrant, then the pig liver is added and stir-fried until it changes color. Next, the blood皮菜 is added and stir-fried together. Seasonings are added and the dish is quickly tossed before serving.
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  Pea Shoot and Pork Belly Soup

  Pea shoot and crispy pork soup is made with fresh pea shoots and fried crispy pork. The pork is sliced and cooked together with the pea shoots in clear broth, resulting in a flavorful soup where the pea shoots remain bright green and crisp, while the pork stays tender inside and crispy outside.
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  Jiudu Spicy Chicken

  Jiudu Spicy Chicken is a dish made with chicken as the main ingredient, seasoned with dried chilies and Sichuan peppercorns. The marinated chicken pieces are stir-fried with chilies and peppercorns to absorb rich spicy flavor.
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  Spicy Catfish with Broad Edges

  Spicy Dan Dan Fish is made with fresh Dan Dan fish as the main ingredient, combined with side ingredients such as bean sprouts and wide rice noodles, and stir-fried with spices like chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste). The fish meat is marinated first, then pan-fried until slightly golden, followed by stir-frying with the accompaniments and finally simmered in broth to absorb the flavors.

Reviews

• annoying_saffron
  Old-school spot right at the intersection on Yongding Road. Two floors, wooden tables and chairs, pretty comfy to sit at. The food is legit Yibin style — my friend is from Sichuan and vouched for it, said the flavors are spot on. Stuff you gotta order: the kung pao chicken and the tofu skin with luffa tips had this insanely fragrant sauce. The Li Zhuang-style pork belly was fatty but not greasy at all, that dipping sauce was honestly amazing. The spicy fish was a huge portion and just kept getting spicier the more you ate, super addictive. And the crispy pork in the pea shoot soup was light and refreshing, perfect for cutting through all the heat. Heads up though — everything leans really heavy on the Sichuan pepper, like the chili chicken and the pork liver had my lips totally numb but I couldn't stop eating. Service was a bit short-staffed but they were professional and polite. Prices are a touch high but honestly given the location and how good the food is, it's worth a special trip. Great for family dinners or hanging out with friends. Gets packed on weekend nights so I'd suggest going a little off-peak.