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Yue Bai Wei · Quality Sichuan Cuisine (Huan Mao ICD Branch)

Sichuan cuisine · ⭐ 4.6

No. 15, 2nd Floor, Guyapo Road

Dishes

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  Five-grain Stewed Abalone Gelatin

  A nourishing dish featuring abalone gelatin simmered with five grains, resulting in a rich and savory flavor.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Sichuan Pepper Stir-Fried Long-Legged Crab

  Long-legged crab stir-fried with Sichuan pepper and aromatic ingredients, delivering a fragrant, spicy flavor.
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  Yue-style Shrimp Dumpling Supreme

  A premium shrimp dumpling made with fresh shrimp, pork lard, and a secret seasoning, wrapped in delicate rice flour dough and steamed to perfection.
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  Handmade Dumpling Soup

  A traditional Chinese soup featuring handmade meat or shrimp dumplings simmered in clear broth, known for its tender texture and savory flavor.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Crispy Pork Intestines

  Crispy intestines is a dish made primarily from pork intestines, cleaned, blanched, and braised, then fried or roasted to make the skin crispy. The exterior is fragrant and crunchy, while the inside is tender and soft, offering distinct textural layers.
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  Sichuan Spicy Frog with Peppercorns

  Spicy frog dish made with fresh frog meat, Sichuan peppercorns, and chili peppers, known for its numbing and spicy flavor.
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  Pineapple Bun

  The pineapple bun is a type of bread originating from Hong Kong, named for its resemblance to a pineapple in appearance. Its distinctive feature is a crisp crust made from a mixture of granulated sugar, eggs, flour, and lard, which forms a golden, grid-patterned crunchy surface after baking. The inner part of the bun is soft and sweet.
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  Cute Chick Salt Water Dumpling

  Cute Chick Salt Water Dumpling is a Chinese snack made with glutinous rice as the main ingredient, wrapped in a salty filling. The outer skin is made of glutinous rice flour, and the inside contains chicken, shrimp, etc., and is steamed.
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  Crab Roe Tofu

  Crab roe tofu is a dish featuring soft tofu and crab roe. Tofu cubes are blanched, then simmered with sautéed crab roe to absorb its rich flavor. Finish with broth or water, thicken with cornstarch for a smooth, velvety sauce.
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  Golden Shrimp Blood Sausage Roll

  A specialty snack made with pig blood, glutinous rice, and shrimp, wrapped in a soft blood sausage roll and filled with golden egg bits and red chili powder for a savory, slightly spicy flavor.
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  Stewed Fish Head with Handmade Wheat Gluten

  A dish featuring stewed fish head with handmade wheat gluten, seasoned with spices and slow-cooked to perfection.

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