Chaiyueli Old Sichuan Cuisine (Renhe Xincheng Store)
川菜 · ⭐ 4.3
Floor 6, Room 601, Renhe New City Shopping Center, No. 505, West Section of Fucheng Avenue
Dishes
Sliced Beef with Young GingerBeef with young ginger is a dish primarily made with beef and young ginger. The beef is sliced into thin strips, marinated with seasonings, and then stir-fried together with fresh young ginger slices. During preparation, soy sauce, cooking wine, and starch are typically added to enhance the flavor.
Chicken Tofu SoupA Sichuan dish made with tender chicken and soft tofu, simmered together in a savory broth for a rich, comforting flavor.
Clear Soup with Chinese CabbageA classic Sichuan dish featuring tender cabbage hearts immersed in a clear, flavorful broth made from poultry and bones, known for its delicate taste and refined preparation.
Traditional Douban FishA classic Sichuan dish made with fresh carp and fermented broad bean paste, stir-fried with ginger, garlic, and spices to create a rich, savory, and spicy flavor.
Double Bean Stewed Softshell TurtleA traditional Chinese dish featuring softshell turtle and two types of beans, slowly stewed to create a rich, savory flavor.
Ancient-Style Braised Hanyuan Yellow CattleThis dish features specialty yellow cattle beef from Hanyuan, Sichuan, braised using traditional ancient methods. The beef is cut into chunks, blanched with ginger, scallions, and cooking wine to remove gaminess. It is then placed in a clay pot with spices such as star anise, cinnamon, and bay leaves, along with soy sauce and rock sugar, and simmered over low heat for several hours until the beef becomes tender and flavorful, with a rich sauce.
Dry-Braised Six-Head Yellow Jade Sea CucumberDry-Braised Six-Head Yellow Jade Sea Cucumber is a classic Chinese seafood dish. The main ingredient is premium six-head Yellow Jade sea cucumber, complemented by minced pork, winter bamboo shoots, and shiitake mushrooms. The prepared sea cucumber is blanched, then braised with the other ingredients in a mixture of cooking wine, soy sauce, sugar, and stock over low heat until the sauce is reduced and absorbed. The finished dish has a glossy red-brown color, with the sea cucumber achieving a tender, gelatinous, and springy texture and a rich flavor.- Nostalgic Town TripeA classic Sichuan dish featuring pork kidneys stir-fried with vegetables, delivering a spicy and aromatic flavor.
- Steamed Thick-Sliced Pork Belly with Spicy SauceThick-cut pork belly is steamed and stir-fried with fermented bean paste, garlic chives, and spices to create a rich, savory dish.
Litsea Cubeba Green Pepper ChickenLitsea Cubeba Green Pepper Chicken is a dish primarily made with chicken. Main ingredients include chicken thigh or breast meat, fresh or dried litsea cubeba (mountain pepper), green and red chili peppers, ginger, and garlic. The basic method involves marinating and cutting the chicken into pieces, then stir-frying or deep-frying until cooked. Oil is heated in a wok to sauté ginger, garlic, and litsea cubeba until fragrant, followed by adding chili peppers. The chicken is then added and quickly stir-fried with seasoning. The dish highlights the unique citrusy aroma of litsea cubeba and the fresh spiciness of chili peppers.- Braised Long-Lipped Abalone with Pickled BeansBraised Long-Lipped Abalone with Pickled Beans combines tender abalone and flavorful pickled beans in a savory broth, creating a rich and satisfying dish.
- Dongziko Zhang Cold JellyA traditional Sichuan snack made from mung bean starch, served chilled and seasoned with spicy sauce, vinegar, garlic, and chili oil.
Refreshing Fresh Pepper Mixed Free-Range ChickenThis dish features free-range chicken as the main ingredient. The chicken is boiled, cooled, and hand-shredded into strips. It is then mixed with fresh green and red chili peppers (such as Erjingtiao or bird's eye chilies), which are sliced or chopped. The mixture is seasoned with salt, light soy sauce, aromatic vinegar, minced garlic, Sichuan pepper oil, and a touch of sugar before being tossed together. The resulting dish offers firm, chewy chicken with a refreshing, mildly spicy flavor from the fresh peppers and seasoning, served cold as an appetizer.
Pig Ear Slices in Chili Oil with Shandong ScallionsPig Ear Slices in Chili Oil with Shandong Scallions is a classic Sichuan cold dish. Main ingredients include pig ears and Shandong scallions. The ears are cleaned, braised, and thinly sliced for a crisp texture. Shandong scallions are cut into shreds or sections, offering a fresh, sweet, and pungent flavor. The chili oil is made by infusing hot oil with chili powder, Sichuan pepper, sesame, and other spices, resulting in a bright red color and rich aroma. The dish is prepared by mixing the ear slices, scallions, chili oil, soy sauce, vinegar, sugar, and other seasonings. The final dish features crisp ears, fragrant and spicy chili oil with a hint of numbing sensation, and refreshing scallions that cut through the richness.
Royal Morel Mushroom SoupRoyal Morel Mushroom Soup features morel mushrooms as the main ingredient, simmered with chicken or pork bones to create a rich broth. Added ingredients include goji berries and ginger slices, slowly stewed to enhance flavor and preserve the unique aroma and nutrients of the morel mushrooms.
Premium Kung Pao Shrimp BallsPremium Kung Pao Shrimp Balls is an innovative dish that incorporates the traditional Kung Pao flavor. It primarily uses fresh large shrimp, which are processed into shrimp balls, coated in a thin batter, and deep-fried until golden and crispy. The core seasoning is the classic Kung Pao sauce, made from dried chili peppers, Sichuan peppercorns, soy sauce, vinegar, sugar, etc., resulting in a bright red color. During preparation, the fried shrimp balls are quickly stir-fried with the Kung Pao sauce, fried peanuts, and scallion sections until evenly coated. The finished dish features shrimp balls that are crispy on the outside and tender inside, with a sweet, sour, and slightly spicy taste, accompanied by the numbing aroma of Sichuan peppercorns and the crispiness of peanuts.- HuoXiang Yangtze Rock TurtleA dish featuring Huoxiang herb and wild rock turtle from the Yangtze River, steamed or simmered to highlight natural flavors and aromatic herbs.
Zhong's Water DumplingsZhong's dumplings are filled with pork, featuring thin wrappers and tender filling. They are drizzled with a special spicy oil sauce and garnished with chopped green onions and crushed peanuts. The preparation is meticulous, using high-quality flour and fresh pork, hand-rolled wrappers, and carefully seasoned fillings.
Chen's Mapo TofuChen's Mapo Tofu is a Sichuan dish made with soft tofu, minced beef or pork, doubanjiang, Sichuan peppercorns, and chili powder. Tofu is blanched, then stewed with seasoned meat and spices, finished with green onions and ground Sichuan pepper for rich flavor.- Fresh Chili Oil渣 Yangtze CatfishA Sichuan dish featuring fresh chili, oil渣 (crisp residue), and Yangtze catfish, known for its spicy and aromatic flavor.