Yan Yu Wang
川菜 · ⭐ 3.4
No. 62, Lane 559 Jiangwen Road
Dishes
Spicy Twelve-Flavor CrawfishSpicy crayfish is made with fresh crayfish as the main ingredient, stir-fried with a blend of spices such as star anise, cassia bark, Sichuan pepper, and chili. First, the crayfish are cleaned and blanched to remove any fishy odor, then the spices are fried in oil until fragrant, followed by stir-frying the crayfish. Finally, water is added and the dish is simmered until fully flavored.
Sichuan-style Boiled Duck BloodA Sichuan-style dish featuring tender duck blood simmered in a spicy, numbing broth with chili and Sichuan peppercorns.
Spicy Pot-Braised TofuDry Pot Tofu is a dish primarily made with thousand-layer tofu, paired with vegetables such as green peppers, red peppers, and onions, and seasoned with garlic, ginger, and doubanjiang (fermented broad bean paste). The thousand-layer tofu is fried or pan-fried to absorb flavors, then heated together with the accompaniments in a dry pot, enhancing the aroma of the ingredients.
Stir-Fried ChickenStir-fried chicken is a dish made primarily with chicken, prepared by quickly stir-frying at high heat. The chicken is cut into pieces and combined with seasonings such as ginger and garlic, then rapidly stir-fried to maintain its tender and fresh texture.
Braised Cutlass FishBraised ribbon fish is made primarily with ribbon fish, which is marinated, then pan-fried until golden brown. Seasonings and适量 of water are added to braise the dish until flavorful, and finally reduced to a glossy glaze.
Beijing-style Clear Soup BaseOld Beijing clear soup base is made from pork bones, chicken bones, and dried scallops, enhanced with ginger slices and green onions to remove fishy smell and add aroma. The broth is clear and delicious, with ingredients simmered slowly for hours to extract rich flavors.
Golden Soup Garlic LobsterFresh lobster is cooked in a rich golden broth with abundant garlic, creating a fragrant and savory dish with tender meat and aromatic flavor.