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Jiuyu Tan (University Town Branch)

川菜 · ⭐ 3.8

No. 44, Houde Road (Attached No. 9)

Dishes

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  Three Gorges Ecological Bighead Carp

  Fresh bighead carp from the Three Gorges region, stir-fried with chili and fermented broad bean paste using traditional Sichuan methods, resulting in tender fish and rich sauce.
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  Yunnan Mushroom Assortment

  Yunnan mushroom platter features fresh wild mushrooms like chanterelles, chicken of the woods, and matsutake, gently stir-fried or steamed to preserve their natural flavors.
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  Winter Melon

  Winter melon is a refreshing vegetable dish with winter melon as the main ingredient. To prepare it, peel and cut the winter melon into pieces, which can be stewed with meat or seafood, stir-fried, or made into a soup. During cooking, the original flavor of the winter melon is preserved, showcasing its unique sweetness and tenderness.
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  Country Pork Sausage

  Country pork sausage is made from high-quality pork, seasoned with salt, Sichuan pepper, and chili, then stuffed into casings and air-dried or smoked for a rich, savory flavor.
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  Jujube-flavored Buckwheat Pancake

  A sweet and healthy pancake made from buckwheat flour and chopped jujubes, pan-fried until golden. Delicate texture with natural fruit sweetness.
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  Oil Dip

  Sichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
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  Oil Dip, Tea, and Rice

  A traditional Sichuan dish pairing featuring spicy oil dip, tea to balance the heat, and steamed rice for a complete meal.
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  Freshly Sliced Wagyu Beef

  Freshly sliced wagyu beef, known for its marbled texture and tender flavor, is quickly cooked in hot broth or sauce for a rich, satisfying dish.
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  Ecological Yellow Catfish

  A dish made with fresh yellow catfish, stir-fried with chili, Sichuan pepper, and vegetables, delivering a spicy and numbing flavor typical of Sichuan cuisine.
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  老坛酸菜锅底

  老坛酸菜锅底以传统发酵的老坛酸菜为主要食材，搭配猪骨或鸡架熬制高汤，加入姜片、蒜瓣、辣椒等辅料煮制而成。酸菜经过长时间自然发酵，口感酸爽，与汤底融合后形成浓郁风味。
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  Lychee Shrimp Balls

  Lychee Shrimp Balls is a dish made primarily with fresh shrimp and lychee fruit. The shrimp are marinated, then quickly stir-fried until cooked through, and then combined with lychee flesh for a final stir-fry. This results in shrimp that are tender and elastic, with the lychee adding a refreshing sweetness. The overall dish is vibrant in color and layered in flavor.
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  Sour Cabbage Hot Pot Base

  The sour cabbage hot pot base is primarily made with sour cabbage, combined with辅料 such as pork slices, tofu, and vermicelli, and prepared by stewing. The sour cabbage, fermented to develop a unique tangy flavor, creates a rich and flavorful broth ideal for dipping various ingredients.

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