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Zui Yu Wei · Specializing in Roast Chicken (Tianyi Branch)

川菜 · ⭐ 4.5

No. 156-2, Hui Tai Ya Yuan, Tian Yi Road

Dishes

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  Spicy Pig Brain

  Spicy brain dish made with pig brain as the main ingredient, cleaned, blanched to remove odor, then stir-fried or stewed with chili, Sichuan pepper, and fermented bean paste, finished with hot oil for aroma. Bright red color, smooth and tender texture.
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  Spicy Blood Duck

  Mao Xue Wang is a Sichuan dish featuring duck blood, beef tripe, yellow throat, and luncheon meat, cooked in a spicy麻 (numbing) broth with fermented bean paste, Sichuan peppercorns, chili, ginger, and garlic.
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  Crispy Tofu with Sauce

  Baojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
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  Pumpkin Pancake

  Pumpkin cake is a traditional snack made primarily with pumpkin as the main ingredient. The preparation typically involves steaming the pumpkin until soft, mashing it into a puree, mixing it with glutinous rice flour and other ingredients, then shaping it into small round cakes. Finally, it can be either fried or steamed to complete the dish.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Handmade Crispy Pork

  Handcrafted pork fritters are a Chinese dish made by mixing minced lean pork with seasonings, coating in starch or flour, then deep-frying until golden and crispy. The exterior is crunchy while the inside remains tender.
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  Stewed Chicken with Spices

  Stewed chicken with spicy flavor, known as 'Burnt Chicken', is a dish primarily made with chicken, typically using male chicken cut into pieces and braised together with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings to make the meat flavorful and tender. Commonly added ingredients include doubanjiang (fermented broad bean paste), cooking wine, and soy sauce, which are slowly simmered over low heat to allow the flavors to blend harmoniously.
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  Spicy Chicken Stew

  A spicy Sichuan-style chicken stew made with chicken and aromatic spices, known for its rich flavor and heat.
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  Scallion-Flavored Sea Bass

  Scallion-flavored sea bass made with fresh fish, scallions, ginger, and other ingredients, steamed or braised. Tender fish meat with rich scallion aroma and delicious taste.
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  Chongqing Spicy Four Treasures

  A Sichuan-style stir-fry featuring potatoes, lotus root, wood ear mushrooms, and tofu skin, seasoned with dried chilies and Sichuan peppercorns for a bold, numbing heat.
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  Spicy Shrimp

  Spicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.
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  Spicy Frog Legs Stir-fry

  Spicy frog stir-fry is a dish featuring frogs cooked with various vegetables and seasonings. After blanching or pan-frying, frogs are stir-fried with onions, green peppers, potatoes, and lotus roots in a spicy wok, seasoned with doubanjiang, chili, Sichuan peppercorns, garlic, and ginger.

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