Wu Liang Ye Menu

Hot and spicy.

Hot and spicy.

Hot and spicy.

Fried Chicken with Dried Hot Pepper

Tender stir-fried chicken pieces with spicy bell peppers and dried chili flakes.

Served with a spring roll.

Hot and spicy.

Silken tofu cooked with minced pork in a spicy and slightly numbing Sichuan sauce, garnished with scallions.

6 pieces

Hot and spicy.

Served with a spring roll.

Hot and spicy.

Served with a spring roll.

Hot and spicy. Kung pao.

Served with a spring roll.

Hot and spicy.

Served with a spring roll.

Served with a spring roll.

Served with a spring roll.

Served with a spring roll.

Hot and spicy.

Served with a spring roll.

Hot and spicy.

Served with a spring roll.

Hot and spicy.

Hot and spicy. Kung pao.

Served with a spring roll.

Served with a spring roll.

Lo mein.

Chow fun.

Mei fun.

Silken tofu cooked with minced pork in a spicy and slightly numbing Sichuan sauce, garnished with scallions.

Crisp string beans sautéed with Yibin city spices and savory minced ingredients.

Braised beef with potatoes features tender beef and potatoes slowly cooked in a savory sauce, often accompanied by onions and carrots.

Tender stir-fried chicken pieces with spicy bell peppers and dried chili flakes.

Fried Chicken with Dried Hot Pepper

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Tender beef poached and seasoned with a blend of five spices, offering a unique taste of Szechuan cuisine.

Hot and spicy.

Served with a spring roll.

Herbed spring bamboo shoots are marinated with a blend of fresh herbs, offering a unique twist on traditional Szechuan flavors.

Please select two cold dish for your choice

Hot and spicy.

Poached rooster served with a vibrant vinaigrette made from Sichuan peppercorns and chili, offering a tingling sensation and bold flavors.

Stir-fried minced chicken with pinenuts, typically includes a mix of spices and vegetables, served in a lettuce leaf shaped like a taco.

Hot and spicy.

Hot and spicy.

Hot and spicy.

4 pieces

6 pieces

Crispy spring rolls filled with a mix of shredded vegetables, typically cabbage and carrots, wrapped in a thin pastry and deep-fried. Served as two pieces per order.

4 pieces

Steamed dumplings filled with a savory pork broth, traditionally served in a set of four.

Savory Chinese flatbread, pan-fried and folded with minced scallions, offering a crisp exterior and soft interior.

Cucumber slices dressed with a fresh garlic sauce, offering a simple yet refreshing appetizer.

For two.

For two.

For two.

For two.

For two.

Hand-wrapped wontons filled with a savory mixture, typically served in a rich broth, originating from Chengdu.

Hot and spicy.

Assorted vegetables simmered in a clear, savory broth, offering a simple yet satisfying mix of flavors.

Savory chicken broth with sweet corn and silky ribbons of egg, delicately combined for a comforting soup.

Shrimps, chicken, pork and veg. Mai fun.

Pan-seared angel hair pasta with a choice of beef, chicken, shrimp, or vegetables.

Chow fun.

Mai fun.

Lo mein.

Hot and spicy.

Noodle soup accompanied by a variety of seafood, typically including shrimp, scallops, and fish fillets, immersed in a flavorful broth.

Tea-smoked duck served with noodles in a traditionally flavored soup, typically includes aromatic herbs and vegetables.

Baby bok choy sautéed with garlic, typically in a light sauce, showcasing the delicate texture and subtle sweetness of the greens.

Hot and spicy.

An assortment of garden vegetables, including broccoli, zucchini, carrots, and napa cabbage, sautéed in a light, savory sauce.

Spinach sautéed with fresh garlic, offering a simple yet aromatic dish.

Hot and spicy.

String beans and spring bamboo shoots sautéed together, typically seasoned with garlic and ginger in a light sauce.

Crisp string beans sautéed with Yibin city spices, featuring a savory blend of seasonings.

Tender steamed eggplant paired with a chef's special savory sauce featuring finely chopped green chilies and aromatic seasonings.

Hot and spicy.

Shredded chicken sautéed with a vibrant assortment of vegetables, typically including carrots, bell peppers, and broccoli in a light sauce.

Hot and spicy.

Breaded chicken breast, deep-fried until crispy, typically served with a citrus lemon sauce.

Served with a spring roll.

Lightly battered chicken, typically served with a sweet and tangy sauce that may include hints of both sweetness and pungency.

Hot and spicy.

Hot and spicy. Kung pao.

Served with a spring roll.

Fried chicken with hot chili pepper. Spicy.

Steamed Fresh Whole Fish--Reserved Only

Crispy fish fillets coated in a vibrant sweet and pungent sauce, typically accompanied by a mix of vegetables such as onions, bell peppers, and carrots.

Hot and spicy.

Prawns sautéed and served with a light, sweet citrus sauce, typically including a hint of orange or lemon zest.

Prawns are quick-fried and then glazed in a distinctive Grand Marnier sauce, often accompanied by a hint of citrus.

Crispy, deep-fried prawns enveloped in a sweet and savory sesame sauce, typically garnished with sesame seeds.

Hot and spicy.

Hot and spicy. Kung pao.

Wah bah.

Hot and spicy.

Hot and spicy.

Sauteed baby shrimps paired with a medley of julienne rainbow vegetables, typically prepared in a light, savory sauce.

Hot and spicy.

Sliced beef, typically coated and stir-fried, served in a savory and sweet sesame sauce, garnished with sesame seeds.

Served with a spring roll.

Hot and spicy.

Sautéed beef filets with shiitake mushrooms and bamboo shoots, typically includes a savory brown sauce.

Hot and spicy.

Wah bar.

Sliced steak sautéed with bell peppers and onions in a savory brown sauce.

Thinly shredded beef sautéed with julienne carrots, typically prepared in a light and savory sauce, offering a simple yet delightful combination.

Hot and spicy.

Served with a spring roll.

Hot and spicy.

Hot and spicy.

Shredded pork stir-fried with cabbage, carrots, and scrambled eggs, typically includes mushrooms and bamboo shoots, wrapped in thin crepes and served with plum sauce.

Half a duck, smoked with camphor and tea leaves, offering a unique aromatic taste.

Hot and spicy.

Tender fish fillet braised with pine nuts, garnished with fresh cilantro and a rich, savory sauce.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Shredded duck, smoked with camphor and tea leaves, typically includes spring ginger for a unique flavor combination.

Wok-seared filet mignon paired with shiitake mushrooms and spinach, typically prepared with a savory sauce.

Hot and spicy.

Reserved Only

Wok-roasted prawns seasoned with a blend of pepper and spiced salt, typically includes hints of garlic and scallions for added flavor.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Hot and spicy.

Tender spare ribs steamed with a blend of roasted spiced rice, typically accompanied by the aromatic heat of Sichuan peppercorns.

Soybean sausage, celery, and capsicum stir-fried. Options include asparagus & pickled chili, roasted chili & Asian celery, or salt baked.

Braised fish filets and tofu are gently cooked with pickled mustard greens, creating a harmonious blend of savory flavors.

Tender Asian okra sautéed with savory sun-dried scallops.