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Yunsheng · Guochao Xiao Guan (Raffles City Branch)

川菜 · ⭐ 4.3

No. 8 Jiesheng Street, Chongqing Raffles City Shopping Mall, Units L4-05, K01, K02 (Jialing River Atrium)

Dishes

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  Dancing Ants on a Tree

  A spicy dish made with minced meat and vermicelli, known for its lively appearance as the noodles seem to dance in the bowl.
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  Ningmen Hongpao Crispy Skin Duck

  Selected tender duck marinated in a secret Hongpao sauce, air-dried and roasted. Features golden crisp skin and tender juicy meat with rich aroma and distinctive Hongpao flavor.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls are made with fresh shrimp meat as the main ingredient, combined with peanuts, dried chili peppers, and辅料 such as green onions, ginger, and garlic. The shrimp is marinated, then quickly fried until cooked, and then stir-fried with aromatic seasonings. Finally, a prepared sauce is added and mixed evenly, coating the shrimp balls in a rich, savory sauce. The result is tender, juicy shrimp with a nutty aroma.
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  Chongqing-style Spicy Chicken

  Mountain City Spicy Chicken is a cold dish made with chicken thighs or whole chicken. After boiling, the meat is shredded and mixed with garlic, ginger, scallions, chili oil, Sichuan pepper powder, soy sauce, vinegar, sugar, and sesame oil. The finished dish has a bright red color, tender texture, and rich spicy flavor.
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  Crystal Beef Rolls

  Crystal beef is a dish made by steaming sliced beef marinated with seasonings, starch, and egg white. The beef slices are coated in a thin layer of starch paste and steamed until translucent and tender.
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  Spicy Boiled Beef with Oil Pouring

  A spicy Sichuan-style dish featuring tender beef slices, blanched vegetables, and a hot oil pour that enhances flavor and aroma.
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  Oil-Drizzled Soft-Braised Signature Fish

  Fresh fish is gently braised until tender, then finished with a rich oil glaze for a savory, aromatic dish.
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  Pickled Pepper Rabbit in Large Plate

  A spicy Sichuan dish featuring rabbit meat stir-fried with pickled peppers and seasonings, served in a large plate.
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  Secret-Recipe Mao Xue Wang

  Spicy boiled duck blood with bean sprouts, luncheon meat, tripe, and beef intestine, cooked in a broth made from stir-fried doubanjiang, chili, and Sichuan peppercorns.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Garlic Sprout Salt-Fried Pork

  Made with pork belly and garlic sprouts, the pork is sliced, salted, then stir-fried quickly with garlic sprouts. The dish has a bright red color, rich yet not greasy meat, and crisp, fragrant garlic sprouts with a savory taste.
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  Sizzling Garlic Butter Shrimp

  A dish of peeled and deveined shrimp sautéed in garlic butter on a hot iron plate, delivering rich aroma and tender texture.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Chicken Soup Tofu Pudding

  A delicate dish made by simmering soft tofu in savory chicken broth, resulting in a smooth texture and rich flavor.

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