Li Yuan Chu Jia Cai · Small Courtyard Sichuan Cuisine (Yulin Branch)
川菜 · ⭐ 4.4
No. 10 Nijiaqiao Road, B1 Floor (320 meters on foot from Exit E of Nijiaqiao Metro Station)
Dishes
Family-Style Chicken and Green BeansA traditional Chinese dish featuring fresh green beans and chicken, slowly stewed to perfection for rich flavor and tender texture.- Traditional Family-Style Braised Pork BellyA classic Chinese dish made with pork belly slowly braised in a savory sauce of soy sauce, sugar, and spices until tender and glossy.
Spicy Rabbit with Green ChiliA spicy Sichuan dish made with rabbit meat and fresh green chili, stir-fried with garlic and ginger for a bold, aromatic flavor.
Family-Style Spicy Aromatic ChickenA traditional Sichuan-style chicken dish made with local free-range chicken, stir-fried with chili, Sichuan pepper, and aromatic spices for a bold, spicy flavor.
Family-Style Burned Pepper TenderloinFamily-Style Burned Pepper Tenderloin is a Chinese dish made with tenderloin, burned pepper, and seasonings like green onion and ginger. It is stir-fried to highlight the natural flavor of the ingredients, with a fresh and slightly spicy taste.
Family Recipe Huoxiang EelFamily recipe Huoxiang eel is a Chinese dish made with fresh eel and ingredients such as huoxiang, ginger, and garlic. The eel is cleaned, cut into pieces, and stir-fried with huoxiang and other seasonings, resulting in a tender texture and unique aroma.
Family-Style Douban FishA classic Sichuan dish made with fresh carp, fermented broad bean paste, garlic, and ginger, resulting in a rich, savory flavor.
Eighteen-Second Fresh Chili CrunchA refreshing cold dish made with fresh green peppers quickly blanched and tossed with garlic, sesame oil, and seasonings for a crisp, spicy bite.- Crispy Yellow Tripe with Scallion Stir-fryA Sichuan dish featuring tender yellow tripe stir-fried quickly with scallions, delivering a spicy and aromatic flavor.
Crisp Yellow Tripe with ScallionsA dish featuring fresh yellow tripe stir-fried quickly with scallions, offering a crisp texture and savory aroma.
Kung Pao ShrimpFresh shrimp stir-fried with peanuts, dried chilies, and a savory-sweet sauce, a classic Sichuan-style dish.
Kung Pao ShrimpKung Pao Shrimp is a Chinese dish made with large shrimp, peanuts, and chili peppers, stir-fried in a spicy and slightly sweet flavor.- Boss's StomachA spicy Sichuan dish made with pork stomach stir-fried with chili and Sichuan peppercorns, offering a bold, aromatic flavor.
Rongchang Black Pig StewA traditional Sichuan dish featuring slow-cooked black pork from Rongchang, simmered with vegetables to create a rich and savory stew.
Innovative Burned Pepper Stew with Fish MawInnovative Burned Pepper Stew with Fish Maw is a dish made mainly with peppers and fish maw, cooked by burning and stewing. It has a fresh taste with a slight spiciness and rich broth.
Black Sugar Beef Tongue CakeBlack sugar beef tongue cake is a dessert made with beef tongue and black sugar. The beef tongue is cooked, sliced, and mixed with black sugar before being baked into a cake shape.