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Pork / Chicken / Shrimp / Mushroom / Greens / Braised
This dish is a quintessential Sichuan specialty, distinguished by its vibrant green hues accented with delicate touches of white and pink. It was ingeniously adapted by affluent immigrants who brought their chefs to Sichuan, allowing them to acclimate to the region's humid climate and red-hot summers.
The preparation begins with blanching yam leaves, which are then finely shredded to impart a bittersweet flavor that perfectly complements the dish. The meatball features a meticulous blend of 70% fat and 30% lean pork belly sourced from Yunlin's renowned "Happy Pig," combined with shrimp, chicken, king oyster mushrooms, Chinese water chestnut, and bamboo shoots. The exterior is elegantly coated with a slurry of egg whites and cornstarch, resulting in a smooth, tender texture.
Sichuan cuisine is celebrated for its intricate balance of contrasting flavors and properties, such as sour vs. sweet, bitter vs. sweet, and cooling vs. nourishing. This meatball with yam leaves is a prime example of this harmonious interplay of taste and texture, embodying the essence of Sichuan culinary artistry.
Star Garoupa / Longan / Unfermented Broad Bean Sauce / Pickle Chili / Steamed
The fillet of Star Garoupa is expertly steamed at a precise temperature of 104°C to maintain its delicate texture. Once perfectly cooked, it is adorned with a lychee-flavored sauce, expertly thickened with longan fruit, dried longan, aged broad bean sauce, and unfermented broad bean sauce. This sauce provides an initial mild sour and spicy taste that transitions into a gentle sweetness, offering a rich layering of flavors complemented by the subtle aroma of fermented broad bean sauce.
The lychee-flavored sauce itself is noted for its pleasant acidity and sweetness, a hallmark in many hot dishes. It masterfully balances sour and sweet notes on a savory foundation, enriched with aromatic ginger, scallions, and garlic. The sugar content is deliberately kept lower than the vinegar, creating a flavor profile reminiscent of lychee — sweet, sour, salty, and fragrant.
Surf Clam / Scallops / Chili / Green Sichuan Pepper / Wok-Fried
Begin by heating oil in a wok, then introduce fresh green and red chili peppers, dried green Sichuan pepper, dried red Sichuan pepper, dried Kung Pao pepper, chopped scallions, and minced garlic. Stir-fry until the mixture becomes aromatic, then add the scallops and surf clams. The resulting dish is characterized by a fragrant, numbing, and spicy profile, with a subtle hint of sour sweetness.
Taiwanese Abalone / Beef Tongue / Green Sichuan Pepper/ Chicken & Pork Broth / Poached
This dish has been meticulously chosen for its fragrant, numbing, and refreshing qualities. For this purpose, we utilize American Wagyu beef tongue and Taiwanese abalone sourced from the northeast coast. These ingredients are thinly sliced and blanched with green Sichuan pepper, chicken, and pork broth. Just before serving, a drizzle of hot Sichuan pepper oil enhances the fragrance of the green Sichuan pepper, elevating the overall sensory experience.
Chicken / Lobster / Egg White / Stir-Fried
A classic masterpiece in Sichuan cuisine, this dish boasts a pristine white color and a cloud-like form. Known for its exquisite craftsmanship, it is often referred to as "eating chicken without seeing chicken" due to its texture, reminiscent of a delicate chicken tofu pudding. At Chuan Ya, we select premium Taiwan chicken breast, finely chop it with the back of a knife, meticulously remove the tendons, and then mix it with egg whites. The mixture is quickly stir-fried in a hot wok until it is ninety percent cooked, achieving a soft, smooth texture akin to tofu.
The dish is finished with a drizzle of hot chicken oil to enhance its aroma. It is elegantly paired with sweet, fresh lobster and caviar, creating a harmonious balance of saltiness and freshness. Served on a slice of crisp carrot, it adds an additional layer of texture, making each bite a refined and delightful experience.
Beef ‘Collagen’ / Pork & Chicken Reduction / Radish / Chili / Slow-cooked
A traditional Sichuan banquet dish, this culinary marvel was created by the legendary Songyun Zhang. Known for its meticulous preparation, this dish demands significant time, effort, and a selection of premium ingredients, and is now on the brink of extinction. The preparation spans approximately two days, beginning with fresh beef forehead sourced from Tainan.
Initially, the beef is marinated with ginger and scallions to eliminate any unpleasant odors. It is then pressed under a heavy weight and refrigerated overnight to set its shape. Following this, the beef forehead undergoes a six-hour braise in a specially prepared braising liquid. Once removed, it is slowly cooked in a rich broth until the sauce thickens, enhancing its flavor and texture.