Yuelai Xiang (Chongqing University of Posts and Telecommunications Branch)
川菜 · ⭐ 3.8
No. 1 Chongwen Road, Annex No. 105
Dishes
Twice-Cooked Pork Rice BowlA classic Sichuan-style rice bowl featuring twice-cooked pork stir-fried with vegetables and seasonings, served over steamed rice.
Dry Pot Frog LegsA spicy Sichuan dish featuring tender frog legs stir-fried in a dry pot with vegetables and aromatic spices.
Crispy Chicken in Dry PotA dish of crispy fried chicken stir-fried with vegetables in a dry pot, known for its aromatic flavor and crunchy texture.
Spicy Chicken and Pork Ribs in Dry PotA spicy Sichuan-style dish featuring chicken and pork ribs stir-fried in a dry pot with vegetables, delivering rich, numbing heat and savory flavor.
汤锅汤锅是一种以汤底为基础，将各种食材放入锅中煮熟食用的烹饪方式。主要食材包括肉类、海鲜、蔬菜、豆制品等，根据个人喜好选择搭配。汤底通常由骨头、鸡架或多种香料熬制而成，部分汤锅会加入调味料如盐、酱油、葱姜等提升风味。
Celery Tofu Skin and Pork Rice BowlA savory rice bowl featuring stir-fried celery, tofu skin, and pork strips, served with steamed rice.
Green Pepper Oil DipA spicy dipping sauce made from fresh green peppers, garlic, chili oil, and herbs, commonly used with hot pot or cold dishes.
Green Pepper and Preserved Meat Rice BowlA savory rice bowl featuring fragrant rice topped with stir-fried preserved meats and green peppers, offering a balanced blend of smoky, salty, and fresh flavors.
Green Pepper Chicken Rice BowlA savory dish featuring tender chicken and fresh green peppers served over steamed rice, seasoned with a balanced salty-savory flavor.
Spicy FishSpicy fish dish made with fresh fish, bean sprouts, wood ear mushrooms, and greens. Fish slices are blanched or pan-fried, then stir-fried with chili, Sichuan pepper, and doubanjiang before stewing.