Yu Shan Yuan Kitchen Skills (Danzishan Branch)
川菜 · ⭐ 3.9
No. 44, Tenglong Avenue (Attached Nos. 29–34), Blue Light COCO Times Phase II
Dishes
Kung Fu Stir-Fried Small Yellow BeefA dish featuring tender small yellow beef stir-fried quickly with vegetables and savory sauce, highlighting the skill of wok cooking.
Kung Fu King BoneA Chinese dish featuring pork ribs marinated, fried, and simmered in a secret sauce until tender and flavorful.
Sliced Rabbit with GingerA Sichuan dish featuring tender rabbit meat stir-fried with ginger slices, delivering a spicy and aromatic flavor.
Crispy Tofu with SauceA traditional Chinese dish made by frying tofu coated in starch until crispy, served with a savory sauce for a rich flavor experience.
Pickled Chili Stir-fryA spicy and tangy stir-fry dish made with pickled chili peppers and assorted vegetables or meat, typical of Sichuan cuisine.
Tomato Vegetable SoupA savory soup made with fresh tomatoes and vegetables, offering a rich, tangy flavor.
Sweet and Sour Crispy FishSweet and sour crispy fish is a dish made from fresh carp or grass carp. The fish is marinated, coated in starch paste, then deep-fried until the skin is crispy. A sweet and sour sauce made from sugar, vinegar, soy sauce, and ketchup is poured over the fish, making the meat tender and juicy with a crisp exterior and balanced sweet-sour flavor.
Fried Shrimp Balls in Egg WhiteA dish of tender shrimp balls made with egg white and starch, deep-fried to a golden crisp and served with a light sauce.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.