YongChuan is a unique restaurant on the Lower East Side, focusing on Ningbo cuisine while creatively blending dishes from Sichuan, Shanghai, Hong Kong, and Hunan.
The spicy crawfish dumplings deliver a delightful contrast, best enjoyed with black vinegar for an amplified experience of dark, sour, and spicy flavors.
The braised bottle gourd dish is an immersive experience, where the squash serves both as a vessel and dipper for the rich flavors of scallops and ham.
YongChuan's fish filet dish allows diners to control their spice level with rattan peppercorns, making it a unique and customizable culinary experience.