Our Menu

Ningbo famous cold dish made with baby bok choy

Cucumber, soy sauce, vinegar, and garlic

Traditional Ningbo-style chilled delicacy

Mixed roasted green pepper and garlic flavor preserved egg in jelly cube

Roasted pork with honey

Sweet and sour crispy shredded beef

Spicy Sanhuang chicken, classic Sichuan cold dish also known as mouth-watering chicken

Big wontons in chili oil with pork filling

Noodles, cucumber, shredded radish, sesame oil, and Szechuan pepper

Sichuan spicy noodles with minced pork and chili sauce

Deep fried fish in special sour and sweet sauce, served cold

Jellyfish tossed in a refreshing dressing of aged vinegar, soy, and sesame oil

Deep fried bean curd skin roll with yellow croaker fish filling

Steamed mackerel fish cakes

Grilled baby bok choy, century eggs with charred chilies, Kou Shui chicken, smoked fish, and XO sauce

Bumble shot, salt pork, ham, pork rib, bamboo shoots

Mixed taro mash and pork belly bits soup

Tofu, bamboo shoots, mushrooms, white pepper, vinegar

Small $30.00 | Large $52.00 • Duck stewed with dried bamboo shoot and Jinghua ham in a clay pot

Mushroom, shrimp, dried scallop, cuttle fish

Pork, bamboo shoots, tofu and scallion filing

Steamed wonton filled with minced pork, dried shrimp, shoots, yard longbean, sour pickled vegetables

Pork, shrimp, bamboo shoots, mushroom

Assorted dim sum platter

Mushroom, tofu, bamboo shoots, carrot, vermicelli

Shrimp, carrots, broccoli

Rice paper wrapped with crab meat, scallops, shrimps

Choice of pork or chicken

Sichuan style wok fried chicken with Ningbo rice cake

Crispy chicken breast with special sauce

Kung Pao style chicken breast with cashews

General Tso's chicken with taro and aged orange peel glaze

Roasted free-range chicken, crispy and flavorful

Stir-fried marbled beef cubes with fresh rattan peppercorn, garlic, and mixed pepper

Beef tenderloin strips stir-fried over high heat with Hangzhou green chilies, garlic, and soy for a spicy

Dongpo-style beef short ribs, slow-cooked for 3 hours until tender and richly aromatic

Lamb chops, onion, garlic, red pepper, spicy and cumin flavor

Steamed pork patty topped with eggs

Slow cooked pork belly in Shaoxing rice wine

Pork belly, leek, Sichuan spice

Braised pork intestines stir-fried over high heat with chili, garlic

Half (2-3 ppl) $48.00 | Whole (4-6 ppl) $96.00 • Upgrade your experience: Whole Flaming Duck $118.00

Crispy whole boneless branzino, draped in glossy sweet-and-sour glaze, a Chinese classic reinterpreted in Yongchuan's refined style

Preparation Options: Lightly Steamed with Soy & Pepper | Steamed with House-Made Chopped Chili (Duo Jiao)

Braised live bass fillet with rattan peppercorn

Fish fillet, mushrooms, Chinese celery, vegetables and Sichuan spice

Stir-fried prawns with Sichuan peppercorns, garlic, ginger & Chinese celery

Crispy prawn with walnut and mayonnaise

Jumbo shrimp steamed over delicate vermicelli with garlic, scallion, and a light soy sauce

Tofu, garlicgreen bean, mapo sauce

Braised tofu with shrimp and egg yolk

Braised bottle gourd in chicken broth with dried scallop, dried shrimp, and pork belly bits

Dry Fried (Taizhou) / Soup Style (Shengzhou) wok-tossed with mushroom, celery, mustard greens, bamboo shoots, and egg

Fried rice with sausages & crispy rice

Dried scallop, egg white, Chinese broccoli

Fried rice noodles with dried squid, dried shrimp & clam

Stir-fried with yellow chives, bean sprouts, shredded tofu, and pickled mustard greens

Perfect for sharing

Reservation required 1 day in advance

10-day advance reservation required

Reservation required 1 day in advance

Sea anemone, sweet potato noodles

Small $68.00 | Large $118.00 • Ningbo-style raw marinated East China Sea swimming crab

Small $58.00 | Large $109.00 • Choice of with rice cake / sweet potato noodle

Small $58.00 | Large $109.00

Small $49.00 | Large $98.00 • Served whole fish with bone-in

Served whole fish with bone-in

Steamed pork patty with salted fish

Sticky rice ball filled with black sesame

Contains pine nuts

Black sesame and osmanthus-filled sticky rice ball, steamed and finished with pine pollen coating