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Ting Yu · Sichuan Style Grilled Fish · Copper Pot Chicken

川菜 · ⭐ 4.4

No. 387, North Section of Guangchang Road

Dishes

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  Sichuan-style Grilled Fish

  A spicy and flavorful grilled fish dish from Sichuan province, featuring marinated fish and vegetables cooked in a rich, numbing chili sauce.
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  Sichuan-style Spicy and Numbing Guizhou Fish

  A spicy and numbing fish dish from Guizhou, prepared with Sichuan peppercorns and chili, known for its bold flavors and tender texture.
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  Signature Copper Pot Chicken

  A signature dish featuring chicken stewed in a copper pot with vegetables, delivering rich flavor and tender meat.
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  Warm Winter Beer Stew

  A hearty winter stew made with beer, chicken, and potatoes, simmered slowly to create a rich, comforting dish.
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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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  Pork Trotter and Chicken in Copper Pot

  A hearty dish featuring pork trotters and chicken slow-cooked in a copper pot, resulting in tender meat and rich broth.
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  Copper Pot Pork Trotter and Chicken Stew

  A hearty stew combining pork trotters and chicken, slow-cooked in a copper pot for rich, savory flavor.
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  Spiced Braised Pig Liver

  A dish made by slow-cooking pig liver in a spiced broth with aromatic herbs and spices, resulting in tender, flavorful meat.
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  Spicy Cold-Pressed Beef

  A spicy Sichuan-style dish made by stir-frying beef slices with chili and Sichuan pepper, then served cold for a bold, numbing flavor.
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  Spicy Water Snail

  Spicy river snail is a dish primarily made with river snails as the main ingredient. Typically, the snails are cleaned and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste) to fully absorb the spicy and numbing flavors. During preparation,适量 of cooking wine and soy sauce are often added to enhance the richness of the taste.

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