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Ya He Xuan Private Kitchen · Mahjong

特色菜 · ⭐ 4.2

No. 257, Xianggang Road, Pengcheng Courtyard

Dishes

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  Tujia Cured Pork Trotter

  Tujia smoked pig trotter is a traditional dish made from pig trotters, cured, air-dried or smoked. The trotters are marinated with salt, Sichuan pepper, star anise and other spices for several days, then hung to dry or smoke until the surface is dry, creating a unique flavor.
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  Stir-Fried Potato Slices with Pickled Broad Chili

  Stir-fried potato slices with pickled broad chili, a spicy and flavorful dish from Sichuan cuisine.
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  Stir-Fried Seasonal Vegetables

  Stir-fried seasonal vegetables is a vegetarian dish using fresh seasonal vegetables like bok choy, green beans, carrots, and wood ear mushrooms. Wash, cut, and stir-fry quickly in hot oil with salt to taste until just cooked.
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  Bull Penis Hot Pot

  A nourishing hot pot featuring bull penis, simmered with medicinal herbs like goji berries and astragalus for a rich, savory broth that boosts vitality.
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  Crispy Jellyfish Head

  A cold dish made from jellyfish head with vegetables and a tangy dressing, offering a crisp and refreshing taste.
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  Special Beef Patty

  The specialty beef patty is primarily made by finely chopping fresh beef and mixing it with seasonings such as scallions, ginger, soy sauce, and cooking wine. The mixture is then shaped into patties and cooked by pan-frying or grilling. The finished product has a slightly charred exterior and a juicy interior.
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  Braised Bean Sprouts in Clay Pot

  A simple and healthy dish made by slow-cooking bean sprouts in a clay pot with garlic and scallions, resulting in a crisp and refreshing texture.
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  Braised Stinky Mandarin Fish

  Braised stinky mandarin fish is a dish made with mandarin fish, fermented through a special process before braising. Main ingredients include fresh mandarin fish, scallions, ginger, garlic, soy sauce, sugar, and cooking wine. The fish is first marinated and fermented, then pan-fried and simmered with seasonings until flavorful.
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  Stewed Fish Head

  A Chinese dish made by stewing a fresh fish head with ginger, scallions, garlic, and fermented bean paste in yellow wine and broth until tender and flavorful.

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