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Yu Chuan LU

Sichuan cuisine · ⭐ 4.3

Zijin Rongli Commercial Complex, Building A5, No. 399 Jiangdong Middle Road

Dishes

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  Three-ounce Snowflake Beef Mapo Tofu

  A fusion of tender snowflake beef and classic mapo tofu, featuring soft tofu infused with savory beef, seasoned with fermented bean paste, Sichuan pepper, and garlic for a bold, spicy flavor.
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  Ice Powder Family

  A refreshing dessert made from ice powder, sweetened with rock sugar syrup and garnished with peanuts and fruits, offering a cool and delightful texture.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  No-Ingredient Bo Bo Chicken

  A Sichuan-style cold dish made with a spicy red oil broth and various ingredients like tofu skin, potatoes, and lotus root, served chilled for a bold, numbingly spicy flavor.
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  Bamboo Barrel Rice

  Bamboo rice is a dish where rice and various ingredients are steamed together in a bamboo container. Main ingredients include rice, meats (such as chicken, pork, or beef), vegetables (like carrots, green peas, and mushrooms), and seasonings. Ingredients are prepared and layered with rice in the bamboo pot, then steamed to infuse the rice with rich flavors.
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  Boiled Fresh Large Yellow Croaker from Min Dong Sea

  Fresh large yellow croaker from the Min Dong sea is boiled and served with vegetables and spices, offering a rich, savory flavor.
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  Stewed Fava Beans with Pea Shoots

  A simple and healthy dish made by stewing fava beans with fresh pea shoots, resulting in a soft, tender texture and mild sweetness.
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  Old Jar Sichuan Pickled Cabbage Pig's Trotter and Duck Stew

  A hearty stew made with pig's trotters, duck, and traditional fermented cabbage, slow-cooked to perfection for a rich, tangy flavor.
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  Sichuan Spiced Pork Liver

  A Sichuan-style dish made with pork liver stir-fried with Sichuan peppercorns, garlic, and ginger for a numbingly spicy flavor.
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  Spicy Broad Noodles with Pea Paste

  Wan Za Mian is a noodle dish primarily made with noodles, peas, and mixed sauce. The preparation involves mixing cooked noodles with stir-fried mixed sauce and tender, stewed peas, resulting in a rich and satisfying texture.
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  Breeze Bay Spicy Shrimp

  Spicy shrimp dish made with fresh prawns, garlic, chili, and breadcrumbs, popular in Hong Kong cuisine.
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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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  Sichuan Pepper Frog Legs

  Green Sichuan pepper frog legs are stir-fried with green Sichuan pepper, ginger, garlic, chili and other seasonings. The frog legs are blanched to remove fishy odor, then stir-fried to ensure tender meat and rich aroma.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Spicy Chicken Noodles

  Spicy chicken noodle salad is based on boiled noodles, combined with shredded chicken, cucumber strips, carrot strips, and other vegetables. It is drizzled with a spicy sauce made from chili oil, Sichuan pepper powder, soy sauce, vinegar, garlic paste, and sesame paste, then mixed well before serving.

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