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San Que Yi · Chengdu Flavor Sichuan Cuisine (Cujiao Branch)

Sichuan cuisine · ⭐ 4.8

No. 209-2 Cuju Heng Street, Cuqiao Subdistrict (near Longjing Sports Center)

Dishes

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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Squid and Chicken Soup

  A nourishing soup made with squid and free-range chicken, slowly simmered to bring out rich flavors and health benefits.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Stir-fried Beef Tenderloin with Yellow Beef

  A spicy stir-fry dish made with beef tenderloin and vegetables, known for its tender texture and bold flavor.
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  Old Duck Soup with Skin

  A nourishing soup made from old duck with skin, slowly simmered with ginger and goji berries for a rich, savory flavor.
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  Spicy Chicken Strips

  Bāngbāng chicken is a cold dish made with chicken, typically using boiled breast or thigh meat sliced thin and arranged on a plate, then drizzled with a sauce of chili oil, Sichuan pepper powder, soy sauce, garlic, green onions, and cilantro. The meat is pounded with a wooden stick or rolling pin to make it tender and flavorful.
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  Sea Medley Stew

  A Chinese dish featuring a mix of seafood and vegetables stewed in broth, known for its rich flavor and balanced nutrition.
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  Single Garlic Stewed Rock Carp

  A dish featuring fresh rock carp simmered with single garlic, resulting in a rich, savory flavor and tender texture.
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  Salted Vegetable Stir-fried Pork

  Salted vegetable stir-fried pork belly is a Chinese dish primarily made with pork belly and salted vegetables. The pork belly is sliced and first boiled until cooked, then stir-fried together with the salted vegetables. Seasonings such as doubanjiang (fermented broad bean paste), garlic, and ginger are added to make the pork slices tender and flavorful, while the salted vegetables absorb the savory taste.
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  Slow-Cooked Pork with Pickled Vegetables

  A savory dish featuring slow-cooked pork belly and pickled vegetables, offering tender meat and tangy flavor.
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  Braised Beef Shank with Noodles

  A Chinese dish made by slow-cooking beef shank and tendons in a savory sauce of soy sauce, sugar, and spices until tender and flavorful.
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  Douban Lean Wanyu

  The dish 'Douban Lean Wanyu' uses Wanyu fish as the main ingredient, combined with doubanjiang, green onions, ginger, and garlic. It is cooked by steaming or braising, highlighting the freshness of the fish meat and the rich flavor of the doubanjiang.
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  Braised Pigeon with Soy Sauce Flavor

  Sauce香乳鸽 features young pigeons marinated, deep-fried to crispy skin, then slowly braised in a secret sauce. The dish boasts a glossy red color, tender and juicy meat with rich sauce aroma.
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  Huo Xiang Eel

  A dish made with fresh eel and Ho Xiang herb, stir-fried to bring out a savory aroma and tender texture.

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