Soup
Back
Pork, Duck & Chicken Broth / Baby Cabbage
Kaishui Baicai, also known as steamed Chinese cabbage in supreme soup, is a dish often featured on state banquet menus and stands as a Sichuan specialty challenging the notion that Chengdu is solely associated with fiery, spicy cuisine. This delicacy demands meticulous effort and time. Chuan Ya’s Kaishui Baicai utilizes a blend of duck, pork, and chicken broth to infuse the soup with the freshness of duck, the richness of pork, and the aroma of chicken paste and whipped egg whites. Simmered for several hours, the broth develops a light tea color, clear yet bursting with flavor. The soup is then poured over a lotus-shaped baby cabbage heart and garnished with shredded Jinhua ham, enhancing its freshness. The result is a delicate and aromatic dish with a deeply satisfying taste.
Winter Melon / Chicken & Pork Broth
Clear and vibrant in color with a rich, deep flavor, this dish features delicately shredded winter melon resembling the texture of a bird’s nest, combined with finely minced Jinhua ham. The taste is refreshing and subtly sweet.
Chicken & Beef Broth / Fish Maw / Matsutake Mushroom
The timeless flavors of traditional Sichuan cuisine shine in this Chicken & Beef Broth Soup featuring Fish Maw and Matsutake Mushroom. Crafted from pure chicken and beef broth simmered to perfection, the soup is enriched with tender black-bone chicken thigh, succulent American boneless short rib, fresh matsutake mushrooms, and soft, springy, collagen-rich fish maw. Slow-cooked for hours to meld the flavors, the result is a clear, fragrant broth that delights the taste buds with a harmonious blend of savory and subtly sweet notes. It’s the perfect companion to any meal, offering a satisfying richness without overwhelming the palate.
Fish Broth / Tofu ‘Pocket’ / Morel Mushroom
The tofu 'pocket' is crafted by blending homemade nigari soft tofu with crucian carp, then mashing and seasoning the mixture with lard. It is shaped into olive-like forms and deep-fried twice to create a hollow interior that resembles a pocket.
For the fish broth, numerous fresh crucian carp are pan-fried with ginger and scallions until golden brown, then boiled vigorously until the broth turns creamy white. Finally, morel mushrooms, sliced shiitake mushrooms, carrot slices, ham slices, white button mushrooms, greens, and bamboo piths are added, enriching the dish with both flavor and nutrients.