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Ya Li Restaurant (Hongwei Road, Caihui Community 58 Street Branch)

地方菜 · ⭐ 3.6

Adjacent to No. 12-7, Jianshe 1st Road; Caohui Community, Block 58, Hongwei Road Subdistrict

Dishes

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  Fragrant Tofu Stew

  A savory stew made with tofu and pork, simmered with vegetables for a rich, comforting flavor.
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  Spiced Soybeans Salad

  Cold-mixed edamame is a chilled dish made primarily from fresh edamame. After boiling and removing the shells, it's mixed with garlic, soy sauce, vinegar, and sesame oil.
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  Green Pepper and Pumpkin Strips

  A stir-fried dish made with tender pumpkin and green chili, sliced into thin strips, offering a fresh and healthy flavor.
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  Spicy Tea Tree Mushroom Hot Pot

  Dry Pot Tea Tree Mushroom is a dish primarily made with tea tree mushrooms, combined with pork belly and green peppers, stir-fried to create a rich and aromatic flavor.
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  Stewed Large Shrimp

  Oil-braised large shrimp is made with fresh shrimp as the main ingredient. First, the shrimp are fried in hot oil until the shells become crispy, then seasonings are added and the dish is slowly stewed to allow the shrimp meat to fully absorb the sauce, achieving a rich, tender, and juicy texture.
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  Garlic Shrimp

  A Chinese dish made with fresh shrimp stir-fried with garlic, resulting in a savory and aromatic flavor.
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  Spicy Rabbit Skewers

  A Sichuan-style dish featuring skewered rabbit meat stir-fried with abundant dried chilies and Sichuan peppercorns, delivering a spicy and numbing flavor.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Spicy Shrimp Balls

  Spicy shrimp balls made with fresh large shrimp, deveined and留尾, marinated with wine and ginger, then fried until slightly golden, then stir-fried with dried chili, Sichuan pepper, garlic, ginger, and scallions to absorb the spicy flavor.

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