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Yi Family Sichuan Cuisine

川菜 · ⭐ 3.7

Shop, Unit 6, Building A3, Xianfu Relocation Residential Community

Dishes

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  Sour Cabbage Snapper Fish

  A home-style dish featuring tender snapper fish and sour cabbage, simmered together for a flavorful, tangy taste.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Spicy Chicken with Dripping Sauce

  A spicy cold dish made with tender chicken and a flavorful, numbing sauce, popular in Sichuan cuisine.
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  Yi Family Sichuan Signature Maoxuewang

  Yi Family Sichuan Signature Maoxuewang is a classic Sichuan hot pot dish. Main ingredients include duck blood, tripe, pork aorta, luncheon meat, and soybean sprouts. The basic preparation involves stir-frying hot pot base (typically containing beef tallow, broad bean paste, Sichuan peppercorns, and chili peppers) until fragrant, then adding water to create a broth. Harder-to-cook ingredients like pork aorta and tripe are added first, followed by quicker-cooking items like duck blood and bean sprouts. The dish is usually served in a heat-retaining container, featuring a bright red broth and a variety of ingredients.
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  Spicy Water-Boiled Bullfrog

  Fresh bullfrog cooked in a spicy broth with Sichuan peppercorns and chili, delivering a bold, numbingly hot flavor.
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  Preserved Radish with Salted Meat Stir-fry

  Radish dried with preserved meat is a Chinese home-style dish using dried radish and preserved pork or sausage. Dried radish is crisp, while preserved meat has rich flavor. Soak radish first, slice the meat, then stir-fry together to infuse aroma.
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  Chongqing Spicy Chicken

  Chongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.
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  Grilled Beef on Iron Plate

  Black pepper beef is a dish made primarily with beef, paired with vegetables such as onions and green peppers, quickly grilled on a hot iron plate. The beef is sliced and marinated with seasonings, then cooked together with the vegetables on the iron plate until thoroughly done, preserving the original flavors of the ingredients.
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  Green Pepper Spicy Pork

  A classic Sichuan dish made by stir-frying sliced pork belly with green peppers and seasonings like doubanjiang, garlic, and ginger.
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  Spicy Perilla Frog Legs

  Spicy Perilla Frog with Bullfrog as the main ingredient, paired with perilla leaves, chili peppers, garlic, ginger, and other辅料. After processing, the bullfrog is blanched to remove fishy odor, then stir-fried together with sliced chili peppers, garlic slices, and ginger slices. Appropriate seasonings are added, and finally perilla leaves are sprinkled in and stir-fried evenly to allow the frog to absorb the spicy and fragrant flavors.

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