Yu Xin Chu Cai (Xin Chen Li Ya Yun Cheng Dian)
川菜 · ⭐ 4.6
No. 8 Beichen East Road Courtyard, Building 1, 2nd Floor, Room 202-018
Dishes
Kung Pao ChickenKung 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.
Sichuan Boiled BeefSichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
Sichuan Boiled FishSichuan-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.
Stir-fried Pea ShootsClear stir-fried pea shoots is a dish primarily made with fresh pea shoots. The preparation method is simple: wash the pea shoots, add适量 of minced garlic, and lightly stir-fry in oil until cooked, preserving their natural flavor and showcasing the fresh, tender green color of the pea shoots.
Yu Xin Mao Xue WangYu Xin Mao Xue Wang is a hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked first, then simmered in a special spicy麻 (ma) sauce, finished with chopped green onions and cilantro.
Yu Xin Boiled Catfish in Spicy SauceYu Xin Shui Zhuo Taiyu features catfish as the main ingredient, paired with bean sprouts and cabbage, cooked using the water-boiled technique. The fish slices are blanched with vegetables in boiling water, then topped with hot oil and seasonings like chili and Sichuan pepper to infuse flavor.
Yu Xin Spicy FrogYu Xin Spicy Tasty Frog is a dish made with frog meat, paired with bean sprouts, wood ear mushrooms, and green peppers, stir-fried with spicy seasonings. The main steps include blanching the frog meat, then stir-frying it with ingredients and adding fermented broad bean paste, Sichuan peppercorns, and chili for flavor, finally reducing the sauce.
Chongqing Cold NoodlesChongqing cold noodles feature alkaline noodles with cucumber, carrot, and bean sprouts, dressed in a special spicy oil, sesame paste, soy sauce, vinegar, garlic, and chili oil. The noodles are chewy, smooth, with crisp vegetables and rich seasoning.
Chongqing Spicy ChickenChongqing 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.
Green Onion Beef StripsQingyuan Beef Cubes is a dish featuring beef as the main ingredient, sliced into cubes and stir-fried with青元 (green bell pepper). The beef is first marinated, then cooked with green pepper cubes to keep the beef tender and the pepper crisp.
Fish-Flavored Shredded PorkFish-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.
麻辣捞汁小海鲜麻辣捞汁小海鲜以新鲜虾、贝类、鱿鱼等海鲜为主料，搭配黄瓜、胡萝卜等配菜，用辣椒、花椒、蒜、姜、葱等调料调制而成的麻辣捞汁浸泡腌制而成。制作时将海鲜焯水或煮熟后迅速过凉，再与调好的捞汁混合拌匀，冷藏入味。