Creative Sichuan cuisine restaurant "Yuechuan" officially debuts

Traditional cooking methods combined with new ingredients, carefully prepared by Sichuan famous chefs Star recommendation: "Fried fish with Sichuan pepper" and "Collagen crispy pork knuckle" to taste the ultimate Sichuan cuisine Attention spicy food lovers! "Yuechuan", a new style Sichuan cuisine that combines tradition and creativity, has officially debuted. The restaurant is managed by Chef Deng Ping, an authentic Sichuan native who has served as the head chef of many famous Sichuan restaurants! Chef Deng is an expert in the combination and cooking methods of various Sichuan ingredients. He also injects innovative ideas into traditional dishes from time to time. With more than 30 years of experience, he leads his team to ingeniously prepare a series of unique delicacies. Every dish, whether it is an appetizer, a side dish or a special dessert, showcases the essence of traditional Sichuan cuisine. He uses ingredients that are not available in season to create a variety of exquisite and novel creative dishes such as "Yuechuan Best Skewer", "Big Knife-style White Meat", "Fragrant Fish with Green Peppercorns", "Collagen Crispy Pork Knuckle", "Cumin Inch Bone", "Angus Beef Tofu Pudding", and "Steamed Angus Beef Cubes", etc., creating a brand new Sichuan cuisine experience for gourmets and bringing extraordinary visual and taste enjoyment. The restaurant's decoration is unique and stylish, with a modern feel. It also has a bamboo forest check-in spot that represents Sichuan. The dining environment is spacious and comfortable, with 2 VIP rooms. Whether you are a few close friends or a family, you can enjoy the gathering and share the delicious moments! Innovation and tradition combined, carefully prepared by Sichuan famous chefs "Yuechuan" specializes in modern Sichuan cuisine. The dishes are cooked with a large amount of locally produced ingredients, combining traditional Sichuan cooking methods with new ingredients to create a series of innovative flavors and unforgettable dining experiences for gourmets. The star recommendation is the "Fragrant Fish with Sichuan Peppercorns". The chef uses the indispensable seasoning in traditional Sichuan cuisine - Erjingtiao green peppers. The spicy and sweet taste is matched with the rare local fresh peppercorns and the fragrant chicken soup that has been simmered for more than 10 hours. The sea bass slices are tender and tasty, and the multi-layered spicy taste blooms on the tip of the tongue, which is unforgettable. As for another recommendation, the "Collagen Crispy Pork Knuckle", each pork knuckle is strictly selected by the chef, paired with Sichuan's unique seasoning spices, and carefully prepared through multiple processes to achieve a crispy skin, smooth meat, fat but not greasy taste, which is definitely a new shock to the taste buds! As we all know, Sichuan cuisine rarely uses fresh seafood. However, "Fugui Fragrant Pot Seafood" uses ingredients such as crab meat, abalone, prawns and squid that are freshly delivered daily, and stir-fries them with Sichuan dried red peppers, coriander, garlic, green onions and secret fragrant pot sauce to create a unique and fresh Sichuan cuisine! As for the "Cumin Inch Bone", it is made from the inch bone on the pig's hind leg, which is marinated, steamed, fried and stewed. It tastes tender and delicate, and every bite exudes the unique aroma of cumin; "Angus Beef Tofu Pudding" is one of the famous snacks in Leshan City, Sichuan. It uses simple beef and tofu, accompanied by fragrant soup to thicken, and garnished with spices such as coriander, kohlrabi and dried chili. The fragrance instantly fills your mouth, leaving you with endless aftertaste. Spicy fans must not miss it! When talking about Sichuan cuisine, how can we miss traditional cold dishes? If you are a fan of Sichuan cuisine, you must order the "Yuechuan Shangshangqian". The red oil soup base is made from Erjingtiao green peppers and various spicy spices that are simmered for more than 12 hours. It exudes a rich spicy aroma when you take a bite and is very delicious! Another traditional Sichuan cold dish is "Big Knife-flavored White Meat". The chef uses a big knife to cut the white meat into pieces as thin as translucent paper. Under the light, you can clearly see the texture, showing the master's knife skills. Served with a special sweet and sour sauce, it is appetizing and refreshing! The delicious surprises don’t end here. In addition to traditional Sichuan cuisine, "Yuechuan" also has many innovative dishes such as "Steamed Angus Beef Cubes with Rice Flour". Steamed beef with rice flour is one of the traditional Sichuan dishes. It uses rice flour and spices to lock in the moisture of the beef and steam it. After cooking, the meat is tender and juicy, the meat is soft and smooth, and it is full of rich meat flavor. Chef Deng uses the tender Angus beef with traditional cooking methods to prepare a new-style dish with Sichuan flavor, demonstrating his master-level craftsmanship. #Sichuan cuisine #Yuechuan #Yuelaifang #Sichuan cuisine #tsuenwan #Tsuen Wan #Eat in Tsuen Wan #Tsuen Wan food #Food is the first priority for people #Let’s Eat #Hong Kong Food #Food #Food Good #Eat with your phone first #Eat with your camera first #hkfoodie #hkfoodies #foodiehk #foodie #hkfood #hongkongfood #hkfoodblog #hkfoodblogger #hkfoodbloggers #hkrestaurant #hkfoodiegram #hkfoodpics #hkfoodlover #igfoodies #foophotography