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Yipintong Quality Sichuan Cuisine

川菜 · ⭐ 3.7

No. 205, Yingbin Road Section, Wanbo Center

Dishes

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  Bitter Melon and Egg Stir-Fry

  A Chinese home-style dish made with bitter melon and eggs, lightly fried until golden, offering a refreshing and subtly bitter taste.
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  Knife-Pounded Cucumber

  Knife-pounded cucumber is a cold dish primarily made with cucumber. The cucumber is smashed with the back of a knife and then cut into segments, followed by mixing with seasonings. The preparation typically involves no heating, preserving the crisp texture of the cucumber.
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  Sichuan Mǎoxiěwàng

  Sichuan Maoxuewang is a spicy Sichuan-style hot pot dish primarily made with duck blood, tripe, beef intestine, luncheon meat, bean sprouts, and tofu skin. First, the ingredients are blanched or cooked, then stir-fried with beef tallow hot pot base until fragrant, followed by adding broth to boil and finally simmering all ingredients together to absorb the flavors.
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  Crawfish

  Fresh crayfish are the main ingredient, cleaned and then cooked with a variety of spices and seasonings. Common preparation methods include stir-frying, boiling, and grilling, allowing the crayfish to fully absorb the flavors of the seasonings, resulting in an appealing color and aroma.
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  Stir-fried Napa Cabbage

  Stir-fried Napa cabbage is a Chinese home-style dish using napa cabbage as the main ingredient. Wash and cut the cabbage, then quickly stir-fry in hot oil with garlic and salt until just cooked. Simple and quick to prepare, it retains the crisp texture of the cabbage.
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  Tomato Egg Soup

  Tomato egg soup is a home-style soup made primarily with fresh tomatoes and eggs. The preparation is simple: after cutting the tomatoes into pieces, they are cooked together with eggs. The egg mixture quickly solidifies in the hot broth, forming delicate egg flowers that blend perfectly with the sweet and sour flavor of the tomatoes. The soup has a bright red color and a smooth, refreshing texture.
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  Stone Pot Frog Legs

  A dish featuring fresh frog legs cooked in a hot stone pot with chili, Sichuan pepper, and other seasonings, resulting in tender meat and bold spicy flavor.
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  Stone Pot Fish

  Stone pot fish features fresh fish as the main ingredient, paired with various vegetables and seasonings. During cooking, fish pieces are marinated to absorb flavor, then placed into a preheated stone pot with broth and ingredients, slowly stewed until the fish meat is tender and juicy, with a rich and flavorful broth.
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  Stir-fried Rice Noodles with Shredded Pork and Egg

  Stir-fried rice noodles with shredded pork and eggs is a Chinese home-style dish. Cook pork strips and eggs separately, then stir-fry with pre-cooked rice noodles and season with soy sauce and salt.
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  Stir-Fried Cauliflower with Garlic

  A simple and healthy dish made by stir-frying cauliflower with garlic, resulting in a crisp texture and rich garlic flavor.
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  Steamed Meat Loaf

  A Chinese dish made by steaming seasoned minced pork in a bowl, resulting in a tender and flavorful texture.
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  Sour Cabbage and Perch

  Sour Cabbage Perch is a dish made primarily with perch and carefully prepared with sour cabbage. The perch has tender flesh, while the sour cabbage offers a refreshing and appetizing tang, creating a unique and delightful flavor when combined. The preparation typically involves slicing the perch and stewing it together with the sour cabbage, allowing the freshness of the fish to blend harmoniously with the tangy aroma of the cabbage.

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