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Yi Yuan Restaurant

地方菜 · ⭐ 3.5

Yi Yuan Restaurant

Dishes

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  Traditional Yuanmou Cold Chicken

  A Yunnan specialty made by boiling chicken, cooling it, and mixing with a secret sauce of garlic, chili oil, coriander, and Sichuan pepper for a spicy and refreshing taste.
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  Chicken Ham Mushroom Pot

  A hearty pot made with chicken, ham, and wild mushrooms, slowly simmered to create a rich and flavorful broth.
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  Sichuan-Style Boiled Fish

  Sichuan-style boiled fish features tender fish slices with bean sprouts and cabbage, stir-fried with dried chilies and Sichuan peppercorns, then simmered in broth. Topped with minced葱姜蒜 and cilantro, finished with hot oil for aroma.
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  Yi Ethnic Pork Delicacy

  Traditional Yunnan dish made from cured pork, especially popular in Yi ethnic communities, known for its rich, savory flavor and smoky aroma.
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  Braised Dried Beef

  A Sichuan dish made by stir-frying dried beef with vegetables like green peppers and garlic, resulting in a spicy and savory flavor.
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  Stir-Fried Bamboo Shoots

  A classic Chinese dish made by stir-frying fresh bamboo shoots with garlic and green peppers, resulting in a crisp and savory flavor.
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  Charcoal-Grilled Native Pork

  Charcoal-grilled native pork, marinated and slowly roasted over charcoal for a crispy exterior and tender, flavorful interior.
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  Bamboo Tube Rice

  Bamboo rice is a specialty dish made by placing glutinous rice, cured meat, and mushrooms in fresh bamboo tubes, sealing them with water, and roasting over fire. Ingredients are mixed and cooked inside the bamboo using charcoal or steaming, infusing the rice with bamboo aroma.
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  Nutritious Steam Pot Chicken

  A nourishing dish made by steaming chicken with medicinal ingredients like goji berries and red dates in a steam pot, preserving its natural flavors and nutrients.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

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