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Yue Jiutian

川菜 · ⭐ 4.0

No. 50 Qingyang Avenue

Dishes

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  Home-style Twice-Cooked Pork

  Home-style stir-fried pork is a Chinese dish made with pork belly and vegetables like green peppers and garlic chives. Cooked pork belly is sliced, pan-fried until oil renders, then stir-fried with fermented bean paste and sweet bean sauce, followed by vegetables to absorb the savory sauce and fresh aroma.
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  Stir-fried Pork with Walnuts

  A dish made with pork and walnuts, seasoned and mixed with a savory sauce for a fresh, crunchy texture.
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  Spicy Duck Head (Small)

  Spicy duck head stir-fried with chili, Sichuan pepper, and aromatic spices, a classic Sichuan dish known for its bold, numbing heat and rich flavor.
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  Braised Pepper with Sauce

  A Chinese home-style dish featuring fried green peppers glazed with a savory sauce, offering a crispy texture and rich flavor.
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  Stir-fried Potato Shreds

  Stir-fried potato shreds is a home-style dish primarily made with potatoes. The preparation involves slicing potatoes into thin strips, then quickly stir-frying them with chili and garlic flakes over high heat until cooked, preserving the crisp texture of the potato shreds.
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  Spicy Dry Pot Rabbit

  A Sichuan-style dish featuring tender rabbit meat stir-fried with vegetables in a dry pot, delivering a rich, spicy flavor.
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  Special Spicy Chicken

  A spicy chicken dish made with tender chicken and a complex sauce of chili oil, vinegar, sugar, soy sauce, and sesame oil, offering a balanced blend of numbing, spicy, sweet, sour, and savory flavors.
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  Classic Maoxuewang

  Classic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
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  Spicy Braised Mixed Platter

  Spicy braised platter is a dish made from various ingredients slowly cooked in a spicy braising sauce. Main ingredients include chicken wings, duck necks, dried tofu, eggs, and seaweed knots, absorbing the rich flavors of the sauce.

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