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Yandao Impression · Premium Sichuan Cuisine · Yanbang Cuisine (Yulin Branch)

川菜 · ⭐ 3.5

No. 13, Yulin North Road

Dishes

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  Young Ginger Duck

  Stir-fried duck with young ginger uses duck meat and young ginger as main ingredients. Duck is cut into pieces and stir-fried with ginger slices, then seasoned and stewed until flavorful. Common seasonings include oil, soy sauce, and cooking wine for tender duck and fragrant ginger.
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  Mountain Delicacy Frog

  A Sichuan dish featuring fresh frog meat and various mountain mushrooms, stir-fried with spicy and numbing flavors.
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  Tomato and Potato Stewed Beef Brisket

  A hearty dish made by slow-cooking beef brisket with tomatoes and potatoes until tender, resulting in a rich, savory flavor.
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  Salt Road Jumping Fish

  A Sichuan dish featuring fresh carp stir-fried with vegetables and spicy seasoning, resulting in tender fish and bold flavors.
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  Salt Town Frog

  A Sichuan dish featuring fresh bullfrog stir-fried with vegetables and spicy sauce, known for its numbing and spicy flavor.
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  Stone-ground Tofu Pudding

  Stone-ground tofu pudding is a soy product made primarily from yellow beans, processed by soaking, grinding into pulp, filtering, boiling, and then adding a coagulant. The traditional stone mill is used during preparation to preserve the bean aroma and create a delicate texture. The finished product is white or slightly yellow, with a tender and smooth consistency, and can be eaten directly or paired with seasonings and sauces.
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  Red Soup Fish Balls

  A dish made with fish balls simmered in a rich red broth, featuring a savory and slightly spicy flavor.
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  Sour Cabbage and Doubanjiang Soup

  A spicy and sour soup made with fermented cabbage and doubanjiang, often including pork or tofu, typical of Sichuan cuisine.
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  Wild Mushroom and Sea Cucumber Rice Bowl

  A dish featuring tender sea cucumber and wild mushrooms simmered in broth and served over steamed rice for a rich, nourishing meal.
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  Fresh Spicy Rabbit in Pot

  Fresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.

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