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Yu Wei Chuan Xiang · Gu Fa Ma La Yu (Xiao Ying Dian)

川菜 · ⭐ 4.5

No. A5 Xiaoying East Road

Dishes

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  Classic Spicy Sichuan Catfish

  Ancient-style spicy river catfish made with river catfish, fermented broad bean paste, Sichuan peppercorns, dried chilies, ginger, garlic, and slow-cooked using traditional methods. Tender fish meat and rich broth blend spicy and aromatic flavors.
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  Sichuan Ice Jelly

  Sichuan ice jelly is a traditional Sichuan dessert made primarily from ice jelly and brown sugar syrup. The ice jelly is made from ground cherry seeds and has a smooth, tender texture. It is typically mixed with brown sugar syrup and garnished with crushed peanuts, sesame seeds, dried fruits, and other toppings. For best results, serve chilled.
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  Braised Jiangtu with Garlic

  The江团鱼 is cut into pieces and braised with garlic, then stewed with seasonings until the fish meat becomes tender and infused with rich garlic flavor.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Sichuan Spicy Chicken

  Sichuan-style Spicy Chicken is made with chicken as the main ingredient, stir-fried with dried chilies and Sichuan peppercorns. The chicken pieces are marinated before being stir-fried with the aromatically fried dried chilies and Sichuan peppercorns, allowing the chicken to absorb the spicy and numbing flavors. The finished dish has a bright red color, with crispy skin and tender meat, delivering a rich and intense spiciness.
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  Fisher's Zucchini

  Fisherman's Zucchini is a dish featuring zucchini as the main ingredient, typically stir-fried with garlic, scallions, and a touch of soy sauce or salt. It emphasizes the crisp texture of zucchini and is popular in coastal households and fisherman's restaurants.
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  Special Sichuan Boiled Fish

  Special boiled fish features tender fish slices as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. Spicy chili peppers and Sichuan peppercorns are fried, then water is added and brought to a boil. The fish slices are then cooked in the boiling broth. Finally, chopped scallions, ginger, garlic, and cilantro are sprinkled on top, and hot oil is poured to enhance the aroma.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Old Jar Sichuan Catfish with Pickled Mustard Greens

  Old jar sour cabbage Jiang catfish made with fresh Jiang catfish and traditionally fermented sour cabbage, seasoned with ginger, garlic, chili, and simmered. Tender fish meat, rich sour aroma from the cabbage, and flavorful broth.
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  Spicy Fish in Old Jar

  Old jar spicy fish features fresh grass carp, paired with old jar pickled chili, pickled ginger, garlic, and bean sprouts, cooked by pan-frying then stewing for tender, flavorful fish and rich broth.
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  Chicken Broth Fresh Bamboo Shoots

  Chicken broth鲜竹笋 is a dish made with fresh bamboo shoots and chicken or chicken broth. Bamboo shoots are blanched to remove bitterness, then stewed with chicken broth to absorb its rich flavor, resulting in a crisp and tender texture.

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