Yi Restaurant 易馆

This restaurant features home-style Sichuan and Cantonese dishes with unique Thai and Tibetan touches. Some dishes showcase hard-to-get ingredients, such as purslane (a succulent with a sweet-sour flavor and a chewy texture), ageratum (another Sichuan herb) and mint, while others are garnished with caraway (a spice often used in Tibetan cuisine) or even handmade sugar rose-petal sauce. Popular dishes include purslane salad (酸辣马齿苋), beef cold cuts with caraway sauce (招牌小牛肉), braised carp with ageratum (藿香鲫鱼), and the traditional Chengdu snack rose-flavored bingfen. Other Sichuan specialties include the juicy and flavorful soy-braised pork belly (荷饼 蒸扣肉).