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Yunduo Yafu

特色菜 · ⭐ 3.6

No. 122, Luoguo Lane, Yunlong Building, 6th Floor

Dishes

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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Pork Tetra

  掌中宝 is a refined Chinese dish primarily made from chicken cartilage. During preparation, the chicken cartilage is marinated to absorb flavor, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, resulting in a rich and layered texture.
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  Chicken Soup with Matsutake Mushrooms

  Chicken soup with fresh matsutake mushrooms, simmered slowly to blend the chicken's flavor with the mushroom's aroma.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Flame Steak

  Flame steak features premium beef marinated and seared to perfect doneness, then flamed with high-proof白酒 on the plate for a crispy, aromatic finish. Precision cooking ensures tender, juicy meat.
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  Love-struck Sirloin Cubes

  A dish of tender beef cubes stir-fried with vegetables, known for its rich flavor and romantic name.
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  Pan-Seared Beef Cubes

  Pan-fried beef cubes are made by marinating fresh beef cut into small pieces, then quickly seared at high heat. Main ingredient is beef, with scallions, ginger, and garlic as seasonings, keeping the meat tender and juicy.
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  Crispy Tea Tree Mushroom

  Crispy tea tree mushroom made by frying marinated mushrooms until golden and crunchy, with a tender interior.
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  Braised Fish Maw with Rice

  Fish maw stir-fried rice is a dish featuring fish maw cooked with rice. After soaking, the fish maw is stewed in broth until tender and flavorful, then served over hot rice for a rich, savory taste.

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