Yi Hai Ren Jia (Wanyon Jie Dian)
家常菜 · ⭐ 4.7
No. 7, Hongda North Road

Dishes
Yi Hai Big NoodlesYihai Da Lapian is a cold dish made primarily with wide rice noodles. The noodles are boiled, then rinsed in cold water to make them smooth and elastic, then mixed with shredded cucumber, carrot, bean sprouts, and seasoned sauce.
Traditional Fruitwood Roast DuckTraditional fruitwood-roasted duck is made from tender Beijing duck, roasted over fruitwood fuel. During roasting, the duck skin becomes crispy while the meat stays juicy and fragrant.
Traditional Roast DuckTraditional Peking duck is made from Beijing ducks, processed through slaughter, cleaning, inflation, cavity removal, hooking, scalding, sugar water coating, and drying before roasting over fruitwood charcoal. The finished dish has crispy skin and tender meat with a glossy red color, typically sliced thin and served with lotus leaf pancakes, sweet bean sauce, green onions, and cucumber sticks.
Qian Dao Lake Fish Head with FlatbreadQianshan Lake Fish Head with Flatbread is a dish featuring large fish heads from Qianshan Lake as the main ingredient. The fish head is cut into pieces and stewed together with辅料 such as ginger slices and green onion segments, along with seasonings like soy sauce and cooking wine. It is slowly simmered until the broth becomes rich and flavorful. Then, baked flatbread is immersed in the soup, allowing it to absorb the delicious fish flavor and creating a unique taste.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Seafood Mǎoxiě WàngSeafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
Stone Pot Homemade TofuA dish featuring fresh homemade tofu cooked in a hot stone pot with vegetables and minced meat, resulting in a savory, tender texture and rich flavor.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
Sizzling Shredded CabbageA dish featuring cabbage torn by hand and quickly stir-fried on a hot iron plate, seasoned with garlic and chili to retain its crisp texture.
Sweet and Sour PorkGuobaorou is a traditional dish made primarily from pork tenderloin. The meat is sliced and marinated, then deep-fried in hot oil until golden and crispy. It is then stir-fried with a sweet and sour sauce made from sugar and vinegar, ensuring each piece of meat is evenly coated with the sauce.
Chives Dumplings (3 min)Scallion pancakes are made with a flour dough and filled with a mixture of fresh scallions, eggs, and a small amount of pork or shrimp, then pan-fried until golden brown on both sides.
Flounder Head with PancakeA dish made by stewing halibut heads with scallions, ginger, garlic, and seasonings. After cleaning the fish head, it's pan-fried until golden brown on both sides, then simmered in broth with seasonings. Finally, baked bread is soaked in the soup to become soft and flavorful.