Yin Cui INTRIN · Chinese Cuisine · Fusion (Financial City Branch)
特色菜 · ⭐ 4.4
No. 181 Xiangnan South Road, High-Tech Zone, 1st Floor (directly opposite the west gate of Chengnan Guandi)
Dishes
Three-Flavor Sauce Steamed Bighead Carp BellyFresh bighead carp belly marinated in three-flavor sauce and steamed. Main ingredients: bighead carp belly and three-flavor sauce. Steam-cooked to preserve tender texture and rich sauce aroma.
Five-Fingered Mulberry and Ophiopogon Stewed Qingcheng Mountain Free-Range ChickenA nourishing soup made by stewing Qingcheng mountain free-range chicken with five-fingered mulberry and ophiopogon, known for its rich flavor and health benefits.
Large Yellow CroakerYellow croaker is a common sea fish typically cooked by steaming, braising, or frying. The main ingredient is fresh yellow croaker, seasoned with ginger, scallions, cooking wine, and other seasonings. The preparation emphasizes preserving the tender texture of the fish meat.
Kung Pao Shrimp BallsFresh large shrimp balls stir-fried with peanuts, dried chilies, and aromatics, delivering a sweet and tangy flavor with a hint of spice.
Matsutake CrabSnow crab, using fresh snow crab as the main ingredient, prepared by steaming or boiling to make soup. Steaming preserves the original flavor of the crab meat, while boiling allows the rich taste of the crab to fully infuse into the broth.
Olive Oil Pan-Fried Truffle DumplingsPan-fried dumplings infused with truffle and cooked in olive oil, offering a rich, aromatic flavor.
Avocado Poached Egg Cheese SaladA fresh salad featuring avocado, poached egg, and cream cheese, with a light lemon-olive oil dressing.
Passion Fruit PreservedA sweet and tangy preserve made from passion fruit, often used as a dessert or drink topping.
Moutai-Infused Steamed Chinese River ShrimpFresh Chinese river shrimp steamed and marinated in a rich blend of Moutai wine, yellow wine, and ginger, resulting in a delicately flavored dish with a harmonious balance of seafood and liquor aroma.
Sichuan-style Cold Chicken SaladA traditional Sichuan dish made with tender free-range chicken, tossed in a spicy garlic and chili oil dressing with fresh herbs.
Crab Paste Quinoa Fried RiceMade with quinoa and rice, stir-fried with crab paste, eggs, green peas, and carrots for a rich, balanced flavor.- Sauce-Braised Large Yellow CroakerFresh large yellow croaker is slowly braised in a savory sauce of soy, sugar, and ginger, resulting in tender, flavorful fish with a glossy finish.
Thunder DuckA Sichuan dish made with duck meat stewed in spicy chili and Sichuan peppercorns, delivering a rich, numbingly spicy flavor.
Lime Salmon TartareFresh salmon diced and mixed with lime juice, olive oil, finely chopped onion, and cilantro; refreshing and tangy with a zesty kick.