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Yu Sheng Ze Cuisine

家常菜 · ⭐ 4.0

500 meters west of the intersection of Baibai Road and G6 Auxiliary Road

Dishes

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  Doudou泡

  Doudou Pao is a dish made primarily with tofu, combined with辅料 such as green beans, carrots, and wood ear mushrooms. Tofu is cut into cubes and cooked together with ingredients in a pot, adding water and seasonings.
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  Dry-burned Yellow Croaker

  Dry-burned large yellow croaker is made with large yellow croaker as the main ingredient, marinated and then dry-burned with seasonings such as scallions, ginger, and garlic. The fish meat is tender, the sauce rich and flavorful, and it presents a golden, appetizing color.
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  New Style Boiled Fish

  New-style Sichuan boiled fish features tender fish slices as the main ingredient, paired with bean sprouts, wood ear mushrooms, and green vegetables. Spicy chili peppers and Sichuan peppercorns are fried and then simmered in water to create a flavorful broth. The fish slices are added and cooked until done. Finally, hot oil is poured over the dish to enhance the aroma, delivering a spicy, numbing, fresh, and fragrant taste.
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  Pork in Sauce

  Song meat is a dish made primarily with pork, typically using pork tenderloin or belly cut into cubes, marinated, coated in starch paste, and deep-fried to achieve a crispy exterior and tender interior. Serve with sauce or enjoy as-is for a soft yet crunchy texture.
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  Braised Chicken Jelly

  Cold dish made from wild chicken, where the cooked meat is deboned, cut into pieces, and chilled with broth to form a jelly-like texture. Seasoned with salt and ginger for enhanced flavor.
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  River Frog Delight

  Stir-fried bullfrog with onions, green and red peppers, seasoned with doubanjiang, garlic, ginger, and chili. Tender frog meat locked in moisture by high-heat stir-frying, delivering a fresh, fragrant, and silky texture.
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  Seafood Mǎoxiě Wàng

  Seafood Mǎoxiāng Wàng is a dish primarily featuring various seafood ingredients such as fish slices, shrimp, and crab sticks, combined with vegetables like bean sprouts and tofu skin. The main cooking method involves boiling the ingredients in a spicy and numbing broth, then drizzling with hot oil to enhance the flavor—resulting in a dish that is spicy, fragrant, and rich in taste.
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  Grilled Tofu Rolls

  Baked tofu rolls are made by wrapping seasoned filling in dried tofu sheets, commonly including minced meat, mushrooms, and carrots. Rolled and baked in an oven or pan until slightly charred, the tofu skin becomes firm and absorbs the filling's flavor.
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  Beijing-style Stewed Offal

  Old Beijing stewed offal is a traditional Beijing dish, primarily made with pork intestines and stomach, along with seasonings such as green onions, ginger, and garlic. The ingredients are simmered in a rich broth until fully cooked and infused with flavor.
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  Old Beijing Braised Kelp

  Old Beijing Braised Kelp is a traditional Chinese dish made with kelp, braised with soy sauce, sugar, ginger, and other seasonings. It has a soft texture and a fresh, salty flavor with a rich sauce taste.
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  Spicy Chicken Cubes

  Spicy diced chicken is a dish made primarily with chicken and seasoned with chili peppers and other spices. The chicken is cut into small cubes and stir-fried with Sichuan peppercorns and dried chilies, resulting in a bright red color.
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  Sour-Spicy Napa Cabbage

  Sour cabbage is a home-style dish made primarily with cabbage, seasoned with vinegar, garlic, and other condiments. The preparation is simple: wash and cut the cabbage into segments, stir-fry it after sautéing garlic until fragrant, then add vinegar and a适量 of salt for seasoning.

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