YongChuan

Chinese restaurant, 90 Clinton St, New York, NY

VeganScore 60 · 2 vegan main dishes

Menu

Mains

• Mapo Tofu Vegan
• "From the Countryside" Fried Noodles — Stir-fried with yellow chives, bean sprouts, shredded tofu, and pickled mustard greens Vegan
• Yong Chuan La Zi Chicken — Sichuan style wok fried chicken with Ningbo rice cake
• Sweet & Sour Chicken Breast — Crispy chicken breast with special sauce
• Kung Pao Chicken — Kung Pao style chicken breast with cashews
• Yong Chuan General Tso's Chicken — General Tso's chicken with taro and aged orange peel glaze
• Crispy Skin Roasted Chicken — Roasted free-range chicken, crispy and flavorful
• Stir-Fried Marbled Beef Cubes — Stir-fried marbled beef cubes with fresh rattan peppercorn, garlic, and mixed pepper
• Green Pepper Beef Tenderloin — Beef tenderloin strips stir-fried over high heat with Hangzhou green chilies, garlic, and soy for a spicy
• Dongpo-Style Slow-Braised Beef Short Ribs — Dongpo-style beef short ribs, slow-cooked for 3 hours until tender and richly aromatic
• Braised Beef Brisket & Tendon with Daikon
• Cumin Lamb Chops — Lamb chops, onion, garlic, red pepper, spicy and cumin flavor
• Ningbo Style Pork Patty — Steamed pork patty topped with eggs
• Dongpo Braised Pork Belly — Slow cooked pork belly in Shaoxing rice wine
• Double-Cooked Pork — Pork belly, leek, Sichuan spice
• Braised Pork Belly with Preserved Mustard Greens — Braised pork intestines stir-fried over high heat with chili, garlic
• Spicy Wok-Fried Pork Intestines
• Peking Duck — Half (2-3 ppl) $48.00 | Whole (4-6 ppl) $96.00 • Upgrade your experience: Whole Flaming Duck $118.00
• Crispy Whole Boneless Branzino — Crispy whole boneless branzino, draped in glossy sweet-and-sour glaze, a Chinese classic reinterpreted in Yongchuan's refined style
• Chilean Seabass — Preparation Options: Lightly Steamed with Soy & Pepper | Steamed with House-Made Chopped Chili (Duo Jiao)
• Yong Chuan Rattan Peppercorn Fish Fillet — Braised live bass fillet with rattan peppercorn
• Sichuan Boiled Fish — Fish fillet, mushrooms, Chinese celery, vegetables and Sichuan spice
• Mala Prawns — Stir-fried prawns with Sichuan peppercorns, garlic, ginger & Chinese celery
• Honey Walnut Shrimp — Crispy prawn with walnut and mayonnaise
• Jumbo Shrimp Steamed Over Vermicelli — Jumbo shrimp steamed over delicate vermicelli with garlic, scallion, and a light soy sauce
• Stir-Fried Sand Eel with Celery
• Salted Egg Yolk Shrimp Tofu — Braised tofu with shrimp and egg yolk
• Cixi Stone-Milled Rice Cakes — Dry Fried (Taizhou) / Soup Style (Shengzhou) wok-tossed with mushroom, celery, mustard greens, bamboo shoots, and egg
• Yongchuan Fried Rice — Fried rice with sausages & crispy rice
• Dried Scallop & Egg White Fried Rice — Dried scallop, egg white, Chinese broccoli
• Seafood Fried Rice Noodles — Fried rice noodles with dried squid, dried shrimp & clam
• Braised Sea Anemone With Noodles
• Ningbo-Style Raw Marinated East China Sea Swimming Crab — Small $68.00 | Large $118.00 • Ningbo-style raw marinated East China Sea swimming crab
• Braised Wild Yellow Croaker With Pickled Mustard Greens — Small $58.00 | Large $109.00
• Steamed Wild Yellow Croaker Fish — Small $49.00 | Large $98.00 • Served whole fish with bone-in
• Braised Large White Pomfret With Rice Cake — Served whole fish with bone-in
• Yongchuan Home-Style Seafood Pot
• Salted Fish Pork Patty — Steamed pork patty with salted fish
• Steamed Zhoushan Hairtail Fish

Starters

• Ningbo-Style Braised Baby Bok Choy — Ningbo famous cold dish made with baby bok choy Vegan
• Crunchy Pickled Cucumber Vegan
• Chilled Sesame Noodles Vegan
• Hot & Sour Soup Vegan
• Spinach & Mushroom Dumplings Vegan
• House Special Spring Roll Vegan
• Wenzhou Braised Duck Tongues
• Wine-Marinated Mud Snails — Traditional Ningbo-style chilled delicacy
• Century Egg with Roasted Chilies — Mixed roasted green pepper and garlic flavor preserved egg in jelly cube
• Roasted Pork with Honey
• Crispy Shredded Beef — Sweet and sour crispy shredded beef
• Kou Shui Chicken — Spicy Sanhuang chicken, classic Sichuan cold dish also known as mouth-watering chicken
• Wontons in Chili Oil — Big wontons in chili oil with pork filling
• Dan Dan Noodles — Sichuan spicy noodles with minced pork and chili sauce
• Ningbo-Style Smoked Fish — Deep fried fish in special sour and sweet sauce, served cold
• Jellyfish with Aged Vinegar — Jellyfish tossed in a refreshing dressing of aged vinegar, soy, and sesame oil
• Yellow Croaker Fish Rolls — Deep fried bean curd skin roll with yellow croaker fish filling
• Wenzhou Fish Cake — Steamed mackerel fish cakes
• Platter — Grilled baby bok choy, century eggs with charred chilies, Kou Shui chicken, smoked fish, and XO sauce
• Yan Du Xian
• Taro Thick Soup — Mixed taro mash and pork belly bits soup
• Duck & Dried Bamboo Soup — Duck stewed with dried bamboo shoot and Jinghua ham in a clay pot
• Pickled Pepper Shrimp Dumplings
• Crystal Shrimp & Crab Meat Dumplings
• Mushroom & Seafood Dumplings
• Spicy Crawfish Dumplings
• Pork Soup Dumplings (Xiao Long Bao)
• Taizhou Rice Dumplings — Pork, bamboo shoots, tofu and scallion filing
• Steamed Ningbo Wonton — Steamed wonton filled with minced pork, dried shrimp, shoots, yard longbean, sour pickled vegetables
• House Special Siu Mai
• Dim Sum Platter — Assorted dim sum platter
• Crispy Shrimp Spring Rolls
• Crystal Seafood Dumplings — Rice paper wrapped with crab meat, scallops, shrimps
• Pan-Fried Dumplings — Choice of pork or chicken

Desserts

• Sweet Sticky Rice Cake Vegan
• Ningbo Sticky Rice Ball — Sticky rice ball filled with black sesame Vegan
• Seaweed Mochi — Contains pine nuts Vegan
• Glutinous Rice Ice Cream Vegan
• Songhua (Pin Pollen) Glutinous Rice Ball — Black sesame and osmanthus-filled sticky rice ball, steamed and finished with pine pollen coating Vegan
• Soymilk Ice Cream
• Barley Ice Cream

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