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Yuchao Fang Jianghu Cuisine (Sanxia Square Branch)

川菜 · ⭐ 3.5

No. 16, Hanyu Road, Annex No. 13

Dishes

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  Spicy Chicken with Green Chili

  A spicy Sichuan dish made with chicken and green chili peppers, stir-fried with garlic, ginger, and fermented bean paste for a bold, aromatic flavor.
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  Big Knife Braised Pork

  A classic Sichuan dish made by braising thick slices of pork belly with chili, doubanjiang, and spices until tender and flavorful.
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  Ginger-Flavored Pork Shank

  A traditional Chinese dish made with pork shank simmered in ginger sauce, resulting in tender meat and rich flavor.
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  Handmade Glutinous Rice Cake

  Sticky rice balls are a traditional snack made primarily from glutinous rice. After soaking and steaming, the rice is pounded in a stone mortar until soft and smooth, then shaped by hand. The finished sticky rice balls have a soft and chewy texture and can be enjoyed with powdered beans or sesame candy.
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  Pan-Fried Butterfly Shrimp

  Fresh shrimp are butterfly-cut, lightly battered and pan-fried until golden and crispy, offering a crunchy exterior with tender, succulent flesh.
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  Corn Cob Bread with Grainy Texture

  A traditional Chinese staple made from cornmeal and wheat flour, steamed to a soft, slightly sweet texture with distinct graininess and rich aroma.
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  Garlic Pork Slices

  Garlic 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.
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  Blue Fish

  A dish made with fresh blue fish steamed with ginger, scallions, and garlic, resulting in a tender and naturally flavorful seafood experience.
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  Fried Rice Crisps with Pig Tripe Stew

  A Sichuan dish featuring crispy rice crackers and tender pork intestines simmered in a spicy sauce.

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