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Yanyu · Fujian Collection Restaurant (Taikoo Li, Chengdu)

地方菜 · ⭐ 4.6

No. 8, Zhong Shamao Street

Dishes

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  Crispy Taro with Scallion Oil and Meat Sauce

  Cubed taro mixed with meat juice, tossed with green onion oil, then baked until the surface is slightly charred. Soft and glutinous with rich aroma.
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  Xiamen Ginger Duck

  Xiamen Ginger Duck is made from Red-faced Muscovy duck, stir-fried with sesame oil until fragrant, then simmered with old ginger (ginger mother) and rice wine. It is believed to soothe the liver, moisten the lungs, nourish the stomach, strengthen the spleen, relax muscles and blood vessels, and dispel cold while resolving phlegm.
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  Xiamen Red Crab Steamed Rice Cake

  Xiamen red crab steamed glutinous rice cake is a specialty dish made with fresh red crabs and glutinous rice. After cleaning the crabs, they are mixed with soaked glutinous rice, seasoned appropriately, and steamed in a bamboo steamer. The dish has a bright red color, soft texture, and a fresh seafood aroma.
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  Da Hong Pao Milk Custard

  Tai红袍鲜奶布丁 is made from Da Hong Pao tea infusion and fresh milk, with sugar and gelatin, blended and chilled to set. It's semi-transparent with a smooth texture and rich tea and milk aroma.
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  Salt and Wine River Chicken

  A traditional Hakka dish featuring river chicken marinated in salt and rice wine, then gently stewed to tender perfection.
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  Signature Fujian-style Braised Noodles

  Signature Fujian-style braised noodles made with hand-pulled细面, paired with pork belly, shrimp, squid, egg, mushrooms, and carrots, simmered in a rich sauce of soy sauce, sugar, star anise, and cinnamon.
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  Sichuan-style Boiled Squid from Dongshan

  Sichuan-style boiled East Mountain squid is a dish featuring East Mountain squid as the main ingredient. The squid is cleaned, cut into segments, blanched in boiling water until just cooked, then simmered with fermented broad bean paste, chili, Sichuan pepper, and other seasonings, finally drizzled with hot oil to enhance aroma. The dish has a bright red color and a tender, smooth texture.
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  Quanzhou Traditional Steak

  Quanzhou traditional steak uses high-quality beef, marinated and pan-fried to perfection, with a crispy exterior and tender interior, served with a special sauce.
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  Fujian Five-Spice Rolls

  Fujian Wuxiang Roll is a traditional Min cuisine made with pork and tofu skin. The seasoned pork filling is wrapped in tofu skin, rolled, then steamed or fried. It features five-spice powder, soy sauce, scallions, and ginger for its unique flavor.
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  Red Pepper Clay Pot Baked Eel

  Fresh eel is slow-cooked in a clay pot with red pepper and seasonings, resulting in tender meat and rich aroma.
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  Crispy Juicy Pigeon

  Crispy succulent squab is marinated and deep-fried until the skin is crispy and the meat tender and juicy. A secret blend of spices is used for marinating, then high-heat frying creates a crunchy crust while keeping the inside moist.
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  Fujian-style Braised Yellow Croaker

  Minbei local home-style fried yellow croaker with tofu, green pepper, and ginger, pan-fried until golden and simmered with seasonings.
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  Fujian-style Drizzled Oil Clams

  Fresh clams are stir-fried with garlic, ginger, and scallions in a savory sauce made from Fujian-style seasoning, resulting in a tender and aromatic dish.

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