Kun Yu Yan · Chinese Cuisine · Banquet · Business Banquet (Ban zhuyuan Branch)
川菜 · ⭐ 3.6
No. 219, Muyun Road
Dishes
Kung Pao Shrimp BallsKung Pao Shrimp Balls are made with fresh shrimp meat as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The shrimp is marinated, then quickly fried until cooked, and then stir-fried with aromatic seasonings. Finally, a prepared sauce is added and mixed evenly, coating the shrimp balls in a rich, savory sauce. The result is tender, juicy shrimp with a nutty aroma.
Softshell Turtle and Chicken StewA Hunan dish featuring softshell turtle and chicken simmered slowly with ginger, scallions, and seasonings. The tender meat and rich broth make it a nourishing delicacy.
Pickled Beans with Ho香 and Snakehead FishA Sichuan dish featuring pickled beans, fresh herbs, and snakehead fish, combining savory flavors with a subtle heat.
Tomato and Meatball SoupA comforting soup made with fresh tomatoes and meatballs, simmered in broth for a rich, savory flavor.
Coarse Grain Spare Ribs SoupA nourishing soup made with pork ribs and coarse grains like corn and yam, slow-cooked for rich flavor and health benefits.
Garlic Pork with Cold NoodlesGarlic pork slices with cold noodles: boiled pork belly sliced and mixed with garlic, soy sauce, vinegar, chili oil, served with cold noodles made from alkaline or buckwheat noodles, topped with cucumber and carrot ribbons for a refreshing texture.
Tofu Soup with Baby Bok ChoyBraised baby bok choy in soybean or mung bean soup, cooked until tender without excessive seasoning to preserve the natural flavor.
Green Pepper RabbitA spicy Sichuan dish featuring tender rabbit meat stir-fried with green peppers, garlic, and ginger, delivering a bold, numbingly hot flavor.