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Yinchuan (Zhefu Building Branch)

川菜 · ⭐ 4.5

1st Floor, Zhefu Building, No. 181 Yingchun South Road

Dishes

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  Two Rivers Double Pepper Chicken

  A Sichuan dish featuring chicken stir-fried with green and red peppers, delivering a spicy and aromatic flavor.
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  Double Pepper Frog Legs

  Double Pepper Frog Legs is a dish featuring frog legs stir-fried with green and red peppers. After preparation, the frog legs are blanched or briefly fried, then sautéed with sliced peppers and seasonings to blend flavors.
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  Milk Soup with Loofah

  A traditional Chinese dish made with tender loofah and a creamy broth, offering a mild, savory flavor.
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  Wushan Grilled Sea Bass

  Wushan grilled sea bass is made from fresh bass, marinated and grilled over charcoal. The fish is brushed with oil and seasonings, then cooked until the skin is slightly charred and the flesh tender, enhanced with scallions, ginger, and garlic.
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  Sichuan Boiled Snowflake Beef

  Sichuan-style boiled beef with marbled texture features thinly sliced beef marinated in spices, cooked with bean sprouts and cabbage in boiling water, then topped with hot oil and chili peppers and Sichuan peppercorns. The dish emphasizes precise cooking time to ensure tender beef and crisp vegetables.
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  Sichuan-style Pickled Pepper Pork Liver

  Spicy pickled pepper pig liver is a dish featuring pig liver as the main ingredient and pickled chili peppers as the辅料. After being sliced and marinated, the pig liver is stir-fried with pickled chilies, resulting in a tender texture and mildly spicy flavor that stimulates the appetite.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Spicy Squid Rings

  Spicy squid tentacles is a hot dish made by quickly stir-frying squid tentacles. After preparation, the tentacles are cut into segments and stir-fried with葱姜蒜, chili, and other seasonings, adding soy sauce and cooking wine to maintain their crisp and tender texture.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Crispy Spicy Chicken

  A classic Sichuan dish featuring crispy fried chicken pieces stir-fried with dried chilies and Sichuan peppercorns for a spicy, aromatic flavor.
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  Soy Sauce Prawns

  A Cantonese dish featuring fresh prawns stir-fried in soy sauce, garlic, and ginger, resulting in a savory, slightly sweet flavor.
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  Jumping Carp

  A Sichuan dish featuring fresh carp cooked with ginger, garlic, and chili, delivering a spicy and aromatic flavor.

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