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Yu Na Sour Fish Soup (Mei Hua Yuan Branch)

川菜 · ⭐ 3.7

广州大道北1348号102房

Dishes

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  Spicy Beef with Bold Flavor

  A spicy stir-fry dish featuring tender beef slices cooked with chili, Sichuan pepper, garlic, and ginger for a bold, fiery flavor.
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  Boneless Tomato Fish

  A flavorful dish of boneless fish simmered in a tangy tomato sauce, perfect for appetizing meals.
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  Spicy Sour Fish without Bones

  A signature dish featuring boneless fish simmered in a tangy sour and spicy broth with fermented vegetables, popular in Sichuan cuisine.
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  Beef tendon meatballs

  Beef tendon balls are a traditional delicacy made primarily from beef and beef tendons. The preparation involves finely chopping the beef and tendons, mixing them with appropriate seasonings, and then shaping and cooking the mixture to completion.
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  Tomato Beef Stir-fry

  Beef and tomato is a dish primarily made with beef rolls and fresh tomatoes. The preparation involves cutting tomatoes into pieces, simmering them with seasonings to create a rich tomato sauce, then adding the beef rolls to cook through, and finally reducing the sauce before plating.
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  Sichuan-style Fish in Spicy Vinegar Soup with Boneless Fillet

  A spicy and tangy fish dish made with boneless fish fillets, fermented vegetables, and Sichuan peppercorns in a rich broth.
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  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
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  Spicy Boneless Chicken

  Spicy boneless chicken made with marinated boneless chicken thighs, fried or pan-seared to perfection, offering a crispy exterior and tender, flavorful interior.
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  Spicy Sichuan Boiled Pork

  Spicy boiled pork slices is a Sichuan dish made with pork as the main ingredient, combined with various vegetables and spicy seasonings. The pork is sliced thinly, marinated, then cooked in boiling water, followed by adding vegetables such as mung bean sprouts and greens. Finally, a specially prepared spicy sauce is poured over it, resulting in a bright red color that stimulates appetite.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
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  Quail Egg

  Quail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.

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