Yun Bu Zhi · 1912 Republican Banquet
特色菜 · ⭐ 4.4
5th Floor, Building 3, Silk City, No. 12 Jinxianqiao Road
Dishes
Gongguan Salted DuckGongguan salted duck is a traditional dish made with duck meat, salt, and spices through marinating and boiling. It has a salty and fresh flavor with tender meat.
Chilled Jade Bamboo ShootsChilled Jade Bamboo Shoots is a cold dish made from fresh jade bamboo shoots, which are washed, sliced, and chilled. It has a crisp texture and a fresh taste, suitable for summer consumption.
Da Qian Dry-Braised Rock CarpA classic Sichuan dish featuring fresh rock carp braised with fermented broad bean paste, ginger, garlic, and spices using a dry-braising technique to achieve a rich, savory flavor.
Dewai Pot-side Steamed BunDewai pot-side steamed bun is a type of flour-based food made with water and leavening agents. It is usually steamed by the side of a pot, with a soft outer layer and a fluffy interior, offering a rich texture.
Chicken Slices with VegetablesA dish made of chicken breast slices stir-fried with vegetables like bell peppers, known for its tender texture and fresh taste.
Du Yuesheng's ChickenA traditional Chinese dish made with whole chicken slow-cooked in a secret sauce and spices, resulting in tender, flavorful meat.
Mei Fu Soft Fragrant Eel StripsMei Fu Soft Fragrant Eel Strips is a Chinese dish made with fresh eel as the main ingredient, combined with various seasonings and side ingredients. The eel is cut into thin strips, marinated with a special sauce, and then stir-fried, resulting in a tender texture and rich aroma.
Honghu Lotus Root and Pork Rib SoupA nourishing soup made with fresh lotus root and pork ribs, slowly simmered to create a clear broth with tender, sweet lotus root and succulent pork.
Panda Ice JellyPanda Ice Jelly is a chilled dessert dish primarily made with ice jelly. Key ingredients include ice jelly seeds or ready-made ice jelly, brown sugar syrup, crushed peanuts, sesame seeds, and diced fruits. To prepare, soak the ice jelly seeds, ferment them, then filter to obtain a gel-like substance. Add an appropriate amount of sugar water and seasonings, then chill before serving. It is commonly paired with crushed nuts and fruits to enhance texture and flavor.- Hermes Chili-Flavored Duck FeetDuck feet are blanched and sliced, then mixed with fresh chili, garlic, and cilantro for a spicy, crunchy appetizer typical of Sichuan cuisine.
- Sauce-Infused Dongpo PorkA classic dish of braised pork belly infused with yellow wine lees, resulting in tender, flavorful meat with a rich aroma.
Old Chengdu Spicy FishA classic Sichuan dish featuring fresh fish cooked in a spicy broth made with fermented broad bean paste, dried chilies, and Sichuan peppercorns, delivering bold, numbing heat and rich flavor.
Bird's Nest Mushroom Duck SoupBird's Nest Mushroom Old Duck Soup is made primarily with old duck and bird's nest mushroom, simmered together. The old duck is first blanched to remove any odor, then cooked with the bird's nest mushroom in a pot with water and适量 ginger slices. It is slowly stewed over low heat for several hours until the duck meat becomes tender and the broth turns clear. During the cooking process, the bird's nest mushroom releases its nutrients, making the soup nourishing and health-promoting.- Bai Feng Tang Crispy BeefA Hong Kong-style dish featuring crispy fried beef slices coated in a crunchy batter, served with a spicy stir-fried sauce of garlic, chili, and onions.
Mapo Tofu with Beef Spinal CordA fusion dish combining tender tofu and beef spinal cord, simmered in a spicy Sichuan-style sauce with fermented bean paste, chili, and Sichuan peppercorns.