Yi Yan Jiu Ding · Yabang Jianghu Cuisine
川菜 · ⭐ 4.3
Unit 116, Phase I, Yangguang Science & Technology Innovation Center, No. 1008, Nanxin Road (Next to China Unicom)
Dishes
Spicy Cold RabbitCold Rabbit is a chilled dish made primarily with rabbit meat, cut into pieces, boiled, then mixed and marinated or stir-fried with chili, Sichuan pepper, garlic, ginger, and other seasonings before being served cold.
Cold-Eaten Tofu CubesA spicy Sichuan snack made by marinating tofu cubes in chili and Sichuan pepper, then served cold for a bold, numbing flavor.
Oilseed lettuceOil lettuce is a refreshing vegetable dish primarily made with fresh oil lettuce. The preparation method is simple, typically involving washing, cutting into segments, and stir-frying, which preserves its natural flavor and highlights the tender texture of the oil lettuce.
Stir-Fried Liver and KidneyStir-fried liver and kidneys is a Chinese dish featuring pork liver and kidneys, with green and red peppers. The ingredients are blanched, then quickly stir-fried with葱姜蒜 and chili for a tender texture.
Brown Sugar Glutinous Rice CakeRed 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.
Jumping Frog with Spicy SauceA spicy Sichuan dish featuring fresh bullfrog cooked in a fiery chili and garlic sauce, often served with vegetables like bean sprouts and lettuce.
Stir-Fried田Chicken with Young Ginger in Wine PotA spicy dish featuring fresh田chicken stir-fried with young ginger and rice wine, known for its aromatic flavor and tender meat.
Braised Rabbit with Pig Intestines in Wine PotA spicy Sichuan dish featuring rabbit and pig intestines braised in a wine pot with chili and Sichuan peppercorns.
Braised Fish with Intestines in Wine PotA spicy and aromatic dish featuring fish fillets and pork intestines braised in a wine pot with Sichuan spices.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.