Close

Yucheng Restaurant (Chengjiao Street Branch)

其他美食 · ⭐ 3.7

No. 775 Chengjiao Street (near Yucheng Residential Community)

Dishes

• 

  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
• 

  Spicy Cauliflower in Hot Pot

  Dry Pot Cauliflower is a home-style dish primarily made with fresh cauliflower, pork belly, and dried chilies. The preparation typically involves stir-frying pork belly until slightly golden, then adding minced garlic and dried chilies to release aroma, followed by stir-frying the cauliflower until just cooked through. Finally, seasonings are added and the dish is stir-fried evenly.
• 

  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.
• 

  Onion and Wood Ear Mushroom

  Onion and black fungus is a dish primarily made with onions and black fungus. Slice or cut the onion, soak and blanch the black fungus beforehand, then stir-fry both together with appropriate seasonings. Common basic ingredients used in preparation include oil, salt, and soy sauce to preserve the natural flavors of the ingredients.
• 

  Beef Tendon and Meat Hot Pot

  Beef Tendon and Meat Hot Pot is a stew dish featuring collagen-rich beef parts such as beef tendon, brisket, and tripe. The beef is first blanched to remove gaminess, then simmered with ginger, scallions, cooking wine, star anise, cinnamon, bay leaves, soy sauce, and sugar over low heat for an extended period until the meat becomes tender, the tendons turn translucent, and the broth thickens. The dish is characterized by its fall-apart tender meat, chewy and gelatinous tendons, and rich, savory broth.
• 

  Scallion Pancake

  Scallion pancake is a traditional Chinese pastry made primarily from flour and flavored with chopped scallions. To prepare it, the dough is rolled into a thin sheet, sprinkled with scallions, salt, and oil, then rolled up, flattened into a pancake shape, and pan-fried until golden and crispy. The scallion pancake has a crispy exterior and tender interior with a fragrant onion aroma—it can be enjoyed as breakfast or as a tea-time snack.
• 

  Vegetable Pancake

  A savory pancake made from a mix of fresh vegetables and flour, pan-fried until golden brown.
• 

  Iron Pot Beef Bone

  A dish featuring beef bones slowly stewed in a cast-iron pot with spices and vegetables, resulting in tender meat and rich broth.
• 

  Leek and Egg Flatbread

  A traditional Chinese flatbread made with leek and egg filling, pan-fried until golden and crispy.
• 

  Chicken Soup with Tofu

  A comforting dish made by simmering firm tofu in chicken broth until tender, absorbing the rich flavors of the soup.

Reviews