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Yunlin Restaurant

特色菜 · ⭐ 4.5

No. 11 Jinshajiang Road, 2nd Floor, Changle Building

Dishes

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  Kung Fu Sea Bass

  Kung Fu sea bass is made with fresh sea bass, seasoned with ginger threads, green onions, garlic slices, and cooked by steaming or braising. The fish is marinated first, then steamed at high heat to keep it tender, finally drizzled with hot oil to enhance aroma and paired with sauce for rich flavor.
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  Diyecai Stir-fried with Free-range Eggs

  A simple and nutritious dish made by stir-frying wild edible mushrooms (diyecai) with free-range eggs, resulting in a fresh and savory flavor.
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  Chuan-style Mao Xue Wang

  Chuanfu Maoxuewang is a hot pot dish featuring duck blood, tripe, beef tendons, bean sprouts, and tofu skin, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth and garnished with green onions and cilantro.
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  Slow-Cooked Beef

  Stewed beef with gentle heat is a dish made from select tender beef, cooked slowly over low heat. The beef, simmered for a long time at low temperature, retains its tenderness and original flavor while fully absorbing the aroma of the seasonings, resulting in a rich and flavorful taste.
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  Charcoal-Grilled Pork Chop

  Charcoal-grilled pork chop made from high-quality pork, marinated and slowly roasted over charcoal for a smoky flavor and tender texture.
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  Stoneware Pork Sauce Taro

  A Chinese dish featuring taro and pork, slow-cooked in a hot stone pot to absorb the savory meat sauce, resulting in a soft and flavorful texture.
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  Beijing-style Meat-filled Flatbread

  A traditional Chinese dish featuring tender braised pork stuffed into a crispy flatbread, often served with green peppers or cilantro.
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  Yunlin Spicy Chicken

  A classic Sichuan dish made with chicken stir-fried in dried chilies and Sichuan peppercorns, delivering a bold, spicy flavor.
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  Chicken Breast with Chicken Mushroom

  A dish combining tender pork belly with savory chicken mushrooms, braised in a savory sauce for rich flavor.
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  Spicy Duck Feet

  Spicy duck feet is a dish primarily made with duck feet, which are marinated and cooked to fully absorb the spicy and numbing seasonings, resulting in a bright red color. The preparation process includes cleaning the duck feet, blanching to remove odor, then stir-frying with chili peppers, Sichuan peppercorns, and other seasonings, followed by reducing the sauce to intensify the flavor—creating a rich, spicy, and numbing taste.

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