Shu Yu Guan

Fresh live carp is braised with a special chili bean paste. The fish is tender and delicious, the sauce is rich, savory, and spicy, and it is characterized by abundant roe. Suitable for sharing, the sauce is excellent poured over rice or dipped with silver rolls.

An extended way to enjoy fresh fish. Different parts of the fish are prepared with different flavors, such as deep-fried and sprinkled with salt and pepper, drizzled with sweet and sour sauce, or served with minced garlic soy sauce. Must be ordered with fresh fish.

A clear soup made by simmering fresh fish heads with daikon radish and ginger slivers. The broth is sweet and fresh, with a hint of spiciness and warmth from the ginger, which helps to cut through richness and warm the stomach.

The outer skin is fried to a golden crisp, while the inside is made of finely shredded dough. It has a crispy exterior and a soft interior with a faint aroma of dough. It is usually dipped in the sauce from the "Douban Fish" for an excellent flavor.

A classic Chinese cold appetizer. The texture is refreshing and appetizing, suitable for pairing with drinks before the main courses arrive.

A platter combination of two assorted cold dishes. You can taste two different textures and flavors at once, such as the crispy and tender pig ears and the chewy beef tripe.

A luxurious platter of three assorted cold dishes. A rich and diverse combination of appetizing appetizers, suitable for group gatherings and sharing.

A home-style stir-fry dish with shredded dried tofu and shredded pork. The dried tofu is soft and flavorful, the shredded pork is savory and delicious, with a salty and savory taste that is very good with rice.

Green peppers are shredded and stir-fried with shredded pork over high heat. The green peppers are crisp and refreshing, the shredded pork is tender and smooth, and the texture is rich and layered.

A classic Sichuan dish. Despite its name, it contains no fish. It uses pickled peppers, ginger, and garlic to create a unique flavor that is savory, sweet, sour, and spicy, paired with shredded meat, wood ear mushrooms, and other ingredients.

A famous Northern Chinese dish. Shredded pork is stir-fried with sweet bean sauce. The sauce is rich and savory, with a balanced sweet and salty taste.

Sliced cured pork, preserved and air-dried, is stir-fried. The cured pork has a unique smoky, savory, and oily aroma, paired with garlic sprouts or vegetables for a distinctive flavor.

Tender chicken is diced and stir-fried. The texture is tender and smooth, with a savory and home-style flavor.

Diced chicken stir-fried with a spicy flavor. The chicken is tender, stir-fried with chili peppers, and has a fragrant, spicy, and appetizing taste.

A world-renowned Sichuan dish. Diced chicken thigh, dried chili peppers, and peanuts are stir-fried. The texture is tender and crispy, with a "hazy spicy lychee" flavor (sweet, sour, and slightly spicy), and rich layers of taste.

Shredded beef is stir-fried with a large amount of scallion segments over high heat. The scallion aroma is rich, the beef is tender and smooth, and the fragrance is enticing.

Celery segments are stir-fried with shredded beef. The celery is fragrant and crisp, contrasting with the tender beef, creating a refreshing texture.

A comforting stir-fried beef dish. Quickly stir-fried with common seasonings, it is savory and pairs well with rice.

Beef and green peppers are shredded and stir-fried. The beef is tender and delicious, the green peppers are crisp, and it is a classic home-style dish.

Pork tenderloin is coated in flour and deep-fried until crispy, then coated in a sweet and sour sauce. Crispy on the outside and tender on the inside, with a delicious sweet and sour taste that adults and children will love.

Stir-fried beef with fermented pickled peppers. The sour and spicy flavor of the pickled peppers permeates the beef, creating a unique aroma that is very appetizing.

A Sichuan specialty dish where tender beef slices are placed on top of hot tofu pudding (douhua), drizzled with a spicy broth. The texture is extremely tender, with a numbing, spicy, and savory flavor that is very good with rice.

Pork ribs are coated with steamed meat powder, wrapped in lotus leaves, and steamed. The ribs are tender and soft, with the refreshing aroma of lotus leaves and the savory fragrance of the rice powder.

Stir-fried pickled mustard greens or kimchi with beef. The sour and refreshing taste balances the greasiness of the meat, creating a unique flavor.

Beef slices are stir-fried with oyster sauce. The beef is tender and smooth, and the sauce is sweet, savory, and rich.

Selected pork belly is cooked, thinly sliced, and drizzled with a special minced garlic soy sauce. The slices are fatty but not greasy, with a rich garlic flavor and a sweet, savory, and slightly spicy taste.

A traditional Sichuan delicacy. Boiled pork belly is sliced and then stir-fried again in a wok with garlic sprouts, fermented black beans, and chili bean paste. The flavor is savory, slightly spicy, and rich without being greasy.

Squid is cut into flower shapes and stir-fried with pickled mustard greens. The salty and sour taste of the pickled mustard greens enhances the freshness of the squid, resulting in a crispy and tender texture.

Squid is prepared in the Kung Pao style. The aroma of dried chili peppers and peanuts coats the crispy squid, making it spicy and satisfying.

Squid and celery are stir-fried. The freshness of the celery and the umami of the squid complement each other, resulting in a refreshing flavor.

Fresh small squid is stir-fried with Sichuan peppercorns or chili peppers. The texture is chewy and springy, with a captivating numbing and spicy aroma.

Shrimp is deep-fried and then stir-fried with dried chili peppers and Sichuan peppercorns. The shrimp shells are crispy and edible, the meat is sweet and tender, and the spicy flavor is rich.

A pot dish made by simmering fresh fish slices with aged fermented pickled mustard greens. The broth is sour and appetizing, the fish slices are tender and fresh, slightly spicy but not greasy, and very popular.

Frog legs are prepared in the Kung Pao style. The frog meat is tender like chicken but more flavorful, and it pairs exceptionally well with the spicy flavor profile.

Green beans are deep-fried until dehydrated, then stir-fried with minced meat, preserved vegetables, and other seasonings. The texture is dry, fragrant, and crispy, with a savory flavor that pairs well with rice.

Stir-fried seasonal fresh vegetables. Preserves the original flavor and crisp texture of the vegetables.

Napa cabbage is braised with dried shrimp (kaiyang). The cabbage is soft and flavorful, absorbing the umami of the dried shrimp.

A classic home-style dish. The sweetness and sourness of tomatoes are combined with the tenderness of scrambled eggs, creating a red and yellow color combination that is rich in nutrients.

Eggs are beaten with scallions and then fried. The eggs have a rich aroma, a hint of scallion freshness, and a fluffy texture.

The eggplant is soft and tender, absorbing the "fish-fragrant" sauce (made with pickled peppers, ginger, garlic, vinegar, and sugar). The flavor is sweet, sour, and slightly spicy, making it very good with rice.

Eggplant is braised in a rich soy sauce-based sauce. It is savory, and the eggplant melts in your mouth.

Pickled mustard greens or kimchi are chopped and stir-fried with minced meat. It is sour, fragrant, and appetizing, making it an excellent dish to accompany rice.

A Sichuan dish of stir-fried vermicelli with minced meat. The fine minced meat clings to the vermicelli, resembling ants climbing a tree. The vermicelli absorbs the slightly spicy sauce, making it chewy and flavorful.

Tofu is braised in a "fish-fragrant" sauce. The tofu is tender and smooth, and the sauce is sweet, sour, and slightly spicy, with a rich flavor.

Fermented stinky tofu is steamed with a spicy sauce. The stinky tofu absorbs the soup, resulting in a dense texture. It smells pungent but tastes spicy and satisfying.

Tender tofu is drizzled with a savory minced meat sauce (Shaozi). It has a home-style, mellow flavor, perfect for mixing with rice.

Tofu cubes are pan-fried and then braised. The outer skin is slightly charred, the inside is tender, and the sauce is savory.

Pork intestines are processed, deep-fried until crispy, and then dry-fried to release their oily aroma. The texture is crispy on the outside and soft on the inside, with no gamey smell, making it an excellent appetizer with drinks.

Pork intestines are braised in a spicy sauce. The pork intestines are tender and flavorful, filled with the numbing and spicy aroma of Sichuan peppercorns and chili peppers.

Pork intestines are coated with steamed meat powder, wrapped in lotus leaves, and steamed. The pork intestines are tender and not greasy, with the refreshing aroma of lotus leaves.

Pork intestines are cleaned, braised, and then deep-fried. The outer skin is golden and crispy, while the inside is tender. Usually served with salt and pepper for dipping.

A Sichuan-style hot and sour soup. It balances acidity and spiciness, with abundant ingredients. It warms the body and stimulates the appetite.

Sweet corn cream soup. Mild flavor, suitable for adults and children.

Soup made by simmering four selected ingredients. The broth is fresh and rich.

A clear soup made by simmering pickled mustard greens with pork stomach slices. The pork stomach is Q-tender, and the sourness released by the pickled mustard greens makes the soup refreshing and cuts through richness.