Yu Mei Xiang Shi · Sichuan Cuisine · Roasted Fish (West Station Branch)
川菜 · ⭐ 4.5
No. 5A Guanglian Road, Construction Building, 1st Floor
Dishes
DumplingDumplings are a traditional dish primarily made with meat. The process involves mixing minced meat with an appropriate amount of starch and seasonings, then hand-rolling it into small round balls before cooking. The preparation is simple, resulting in a tender texture and rich nutritional value.
Double-Flavor Grilled FishDouble-sided grilled fish is a dish featuring fish as the main ingredient, paired with two different flavored side dishes that are grilled together. Typically using grass carp or sea bass, the fish is scored and marinated before being grilled in an oven or over charcoal until fully cooked. Two distinct seasoning blends—such as spicy麻麻辣 (málà) and savory sauce flavors—are prepared separately and grilled alongside the fish, allowing the fish to absorb these diverse flavors.
Spicy Chicken with Chili SauceSpicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
Kung Pao ChickenKung 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.
Signature Sichuan-Style Catfish in Boiling SauceSignature boiled catfish features fresh catfish with bean sprouts and cabbage, stir-fried with fried chili and Sichuan pepper, then simmered in broth. Fish slices are blanched in the hot soup and finished with a drizzle of hot oil for aroma.
Sichuan Boiled FishA Sichuan dish featuring fresh carp cooked in a spicy, numbing broth with vegetables and aromatic spices.
Salad Loofah NoodlesSalad loofah noodles is a cold dish made primarily with loofah noodles. The loofah is sliced, blanched or eaten raw, then mixed with shredded cucumber and carrot, and seasoned with soy sauce, vinegar, sesame oil, garlic, and chili oil.
Xiang-Style Stir-Fried PorkXiang-style stir-fried pork with green peppers is a traditional Hunan dish using pork belly and green peppers. Pork slices are stir-fried to release oil, then combined with green peppers, garlic, and ginger, seasoned and cooked to perfection.
Spicy Dan Dan Noodles with Pea and PorkXiangshi Wan Za Gan Mian is a noodle dish featuring hand-pulled noodles, topped with peas and a savory meat sauce made from minced pork, doubanjiang, scallions, ginger, and garlic. Served with chopped green onions or cilantro, it offers a chewy texture and rich, aromatic flavor.
Premium MaoxuewangPremium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
Fruit TeaHerbal fruit tea is made by mixing various fruits and flowers after cleaning, sun-drying, or drying. Common ingredients include rose petals, chrysanthemum, hawthorn, goji berries, apple slices, and lemon slices, which can be brewed with hot water.
Chongqing Spicy ChickenChongqing 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.
Spicy Grilled FishSpicy grilled fish is made with fresh fish as the main ingredient, combined with various spices and vegetables and then grilled. The fish meat is tender, the skin is crispy, and the spicy seasoning penetrates deeply, creating an appealing color and aroma.