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Qingyi Lou · Yule Shan Cuisine (Times Avenue Branch)

川菜 · ⭐ 3.7

Unit 3, 5th Floor, E Hall, Times Square Daping, Changjiang 2nd Road

Dishes

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  Le Shan Sweet Skin Duck

  Le Shan Sweet Skin Duck is a traditional dish from Leshan City, Sichuan Province, made primarily with duck. After marinating and air-drying, the duck is deep-fried until the skin becomes crispy, then brushed with a special syrup or honey water to create a glossy red appearance and a sweet flavor. The meat is tender and juicy, while the skin is fragrant, sweet, and crunchy.
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  Winter Melon Tea

  Winter melon tea is a traditional Chinese beverage made primarily from winter melon, processed through slicing, pickling, and boiling. The freshness of the winter melon combined with the sweetness of sugar creates a unique taste that is both thirst-quenching and cooling.
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  Fried Milk

  Deep-fried milk is a dessert made by mixing milk with starch or flour to form a creamy batter, then coating it in a light batter or breadcrumbs before frying until golden and crispy. Oil temperature must be carefully controlled for a crisp exterior and tender interior.
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  Sweet Skin Duck

  Sweet-skinned duck is made primarily from duck, which is marinated, air-dried, and then fried or roasted. The duck skin has a reddish-brown color and is coated with a syrup to form a sweet crust, while the inner meat remains tender and flavorful.
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  Crazy Potato Chips

  Potato slices fried until crispy, then mixed with scallions, garlic, chili, and other seasonings for a fragrant, crunchy taste.
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  Mugwort rice balls

  艾草粑粑 is a traditional snack made by mixing mugwort juice with glutinous rice flour to form dough, then wrapping it around fillings like red bean paste, sesame, or pickled vegetables, and steaming it. Key ingredients include fresh mugwort, glutinous rice flour, and fillings. The mugwort is blanched, crushed, and strained for juice, which is mixed with the flour to make the dough. The dough is then shaped into round or oval forms and steamed.
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  Ho Xiang Spare Ribs

  Huo Xiang Pork Ribs is a dish featuring pork ribs marinated and cooked with fresh hoja santa leaves, absorbing their unique aroma. The ribs are tender, red in color, and fragrant with herbal notes.
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  Huo Xiang Black Fish Slices

  A dish made with fresh black fish slices stir-fried with Huo Xiang and seasonings, featuring tender fish and aromatic flavor.
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  Spicy Tripe Strips with Dipping Sauce

  A spicy Sichuan-style cold dish made with thinly sliced beef tripe tossed in a flavorful dipping sauce of chili oil, garlic, and herbs.
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  Lifting Foot Stewed Cabbage

  A Sichuan-style dish made by quickly stir-frying bok choy with garlic, chili, and doubanjiang, resulting in a fresh, spicy flavor.
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  Lifting-leg Beef

  Qiao Jiao Beef is a traditional dish made primarily with beef, simmered with various spices and herbs. In the preparation process, beef is cut into pieces and cooked together with spices and herbs in a pot, adding an appropriate amount of water and slowly stewing until the beef becomes tender and the broth becomes rich.
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  Spicy Chicken in Broth

  Baba Chicken is a dish made primarily with chicken, combined with various vegetables and seasonings. Thinly sliced chicken is soaked together with different vegetables in a specially prepared spicy and numbing sauce, allowing each piece of chicken and vegetable to fully absorb the flavor of the seasoning. Finally, it is served in a bowl, presenting a colorful and appetizing appearance with a spicy and numbing taste.

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