Yiding Chuan Chuan
火锅 · ⭐ 3.5
No. 1202, Building 17, Phase II, Xiangyuan Jingang Bay, Yunfei Road & Changning Avenue, High-tech Industrial Development Zone

Dishes
Grilled SausageA large grilled sausage made from pork, seasoned and stuffed into casings, then smoked or baked. Typically cured with salt, sugar, and spices, then heated to create a firm texture and crispy, aromatic outer crust.
Big Face Chicken CutletBig Face Chicken Cutlet is a fried dish made primarily from chicken breast. The chicken is sliced, marinated, coated in starch or batter, then deep-fried until golden and crispy. The exterior is crunchy while the inside remains juicy.
Vegetable GardenA refreshing cold dish made with fresh seasonal vegetables like carrots, cucumbers, corn, and green peas, lightly blanched and tossed in a light dressing.
Pure Chicken CutletPure chicken cutlets made from breast or thigh meat, marinated, pounded thin, lightly coated in starch or flour, then pan-fried or deep-fried until golden and fully cooked. No other meats or additives are used to preserve the natural chicken flavor.
Trendy Chicken Gizzard BitesA spicy and crispy snack made from chicken gizzards, marinated and stir-fried with chili and Sichuan pepper.
Fermented soybean skinFermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
Radish DumplingsRadish dumplings are made by mixing shredded radish with minced pork and seasonings, then shaping into balls and steamed or fried until tender and flavorful.
Rice Noodle with Thin Wheat SkinA dish featuring rice noodles and thin wheat skin, typically served in a spicy-sour broth with vegetables and meat.
Meat Connected to BoneSpiced chicken and chicken cartilage skewers are a grilled dish made by alternating chicken cartilage and chicken meat on skewers. After marinating, they are grilled on a rack until golden and crispy on the outside, with tender and juicy meat inside.
Black Sesame TangyuanBlack sesame glutinous rice balls are made with glutinous rice flour for the outer skin, filled with a mixture of roasted black sesame, sugar, and a small amount of oil. After kneading the glutinous rice flour into a dough, divide it into small portions, wrap each around the black sesame filling, shape into round balls, and cook in boiling water until they float to the surface.