Close

Nanshan Pub · Sichuan Cuisine · Night Snacks (Yihuali Branch)

川菜 · ⭐ 4.2

Phase II Parking Entrance, Nanshan Yihuali Night View Park

Dishes

• 

  Young Ginger Steamed Crucian Carp

  A dish made with fresh crucian carp and young ginger, steamed or braised with garlic and chili for a fragrant, slightly spicy flavor.
• 

  Young Ginger Frog

  A Sichuan dish featuring frog meat and young ginger, stir-fried to highlight the fresh aroma of ginger and tender texture of frog, with a spicy and numbing flavor.
• 

  Cold-mixed Tofu Noodles

  Cold-mixed bamboo skin is a refreshing cold dish with bamboo skin as the main ingredient. First, the bamboo skin is soaked in water until soft, then cut into appropriate lengths. It is then mixed with minced garlic, cilantro, soy sauce, vinegar, chili oil, and other seasonings.
• 

  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.
• 

  Spicy Pepper Chicken

  Spicy pepper chicken is a dish made primarily with chicken and chili peppers. Chicken pieces are blanched or pan-fried, then stir-fried with sliced peppers and seasoned to perfection. The dish has a bright color and rich flavor.
• 

  Dry-Braised Catfish

  A Sichuan dish featuring catfish simmered in a savory sauce with chili and fermented bean paste, resulting in tender fish with rich, umami flavor.
• 

  Lai Feng Fish

  Lai Feng Fish is made primarily from grass carp, seasoned with fermented broad bean paste, pickled chili peppers, and other condiments, then prepared through marinating and stir-frying or boiling. The fish meat is tender and the sauce is rich and flavorful.
• 

  Spring Water Chicken

  Spring chicken is a dish made by stewing chicken with local spring water. Main ingredients include chicken, ginger slices, green onions, and various spices. The chicken is slowly cooked in a pot with spring water until tender and flavorful, with a clear broth.
• 

  Pork Shank Sour Cabbage Doubanjiang Soup

  A hearty soup made with pork shank, sour cabbage, and doubanjiang, offering a rich, tangy, and spicy flavor.
• 

  Old Goose Stewed with Kelp

  Old goose and kelp are slowly stewed together, resulting in tender goose meat and soft, flavorful kelp in a rich broth.

Reviews