Yue Zhong Chinese Restaurant (Dry Pot, Cold Drink Cups)
川菜 · ⭐ 3.8
No. 22, Jingjusi Road, Building 1, Floor 1, Unit 73
Dishes
Cold-mixed crucian carpCold-mixed crucian carp is a cold dish primarily made with crucian carp. After the cleaned fish is boiled until fully cooked and deboned, it is mixed with ingredients such as green onions, ginger, garlic, and cilantro, then seasoned with soy sauce, vinegar, sesame oil, and chili oil to create a flavorful dish.
Original Flavor Husband and Wife Beef SlicesOriginal flavor husband and wife beef slices is a Sichuan dish made with beef offal (such as beef, ox tongue, and ox stomach), combined with spicy and numbing seasonings. It features rich texture and fresh spicy taste, using fresh ingredients cooked, sliced, and mixed with special sauce.
Double Pepper Pork RibsA Sichuan dish featuring pork ribs stir-fried with green and red peppers, offering a spicy and crunchy texture.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
CrawfishFresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
Stir-fried Bok ChoyA classic Chinese home-style dish made by quickly stir-frying fresh bok choy with garlic, resulting in a crisp and savory side dish.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Sausage and Bacon PlatterA traditional Chinese dish featuring sausages and cured pork, steamed or pan-fried for a savory, aromatic flavor.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.