We’ve just discovered a new go-to spot for authentic Chinese cuisines that we can’t wait to share with you. Open for only a few months, it has become a new obsession for many locals, turning from first-time diners into regulars with only a few visits.
This sleek yet welcoming spot offers spacious seating— for couples, small groups, and large gatherings.
Specializing in fiery Sichuan spices and refined Cantonese classics, the dishes at YICHI Asian Restaurant arrives at lightning speed —delicious, authentic, and generously portioned. Plus, the warm service and wallet-friendly prices make it a no-brainer for any craving.
Restaurant Profile
🏷️ Name of the Restaurant: YICHI Asian Restaurant (incl. menu)
📍 Adress: In der Zoopassage, Friedberger Anlage 1-3, 60314 Frankfurt am Main
🍜 Style: Chinese Cuisine – noodle dishes, rice dishes, dumplings, soup, stir-fry, Sichuan & Cantonese cuisine
💰 Price: around 15 – 25 EUR per Person (incl. Drinks and Tips)
No need for extra words—let’s dive right into our top recommendations🥢✨
水煮牛肉 (Shuizhu Niurou) – Sichuan Boiled Beef
Created in the 1930s by a Sichuan chef, this monumental bowl of Sichuan Boiled Beef promises a full sensory experience. The first thing you’ll notice is the sheer size of the dish—it’s a massive, overflowing with ingredients.
Beneath the shimmering red chili oil, you’ll find a bed of crunchy bean sprouts and tender cabbage, soaking up all the fiery, flavorful broth. Scattered on top are green onions, dried chilies, and the numbing Sichuan peppercorns.
Take the first bite, that signature mala (numbing-spicy) sensation hits – the addictive tingle from Sichuan peppercorn, layered with the slow-building heat from dried chilies. The broth is complex, aromatic, and deeply savory.
The butter-like beef is super thin and tender. Unlike stir-fried beef, the slices here are briefly marinated in egg whites and cornstarch, then poached directly in the hot, spicy broth, to lock in moisture for a silky-smooth bite.
As the beef melts away, it leaves behind waves of spicy, numbing, savory goodness, like edible fireworks!
Pro Tip: Have plenty of rice ready – you’ll want something to temper the heat, but you won’t want to stop eating!
广式烧鸭 (Guangshi Shaoya) – Cantonese Roast Duck
This dish arrives as a glorious, sizable half-duck, its deep golden-brown skin glistening with rendered fat and topped with a sprinkle of fresh cilantro. A glossy soy-based glaze coats the duck, giving it its savory, slightly sweet, and umami-rich flavors, with a hint of spiced warmth.
Unlike Peking Duck, which focuses on ultra-thin, shatteringly crisp skin, Cantonese Roast Duck is more about juicy fat, and richly seasoned meat.
As the skin releases its savory-sweet aroma, a burst of juicy, well-marbled duck fat melts in the mouth. Beneath the skin, the meat is tender and moist, with just the right amount of chew. Don’t miss the soft tissues near the bones – they’re packed with concentrated flavor!
干锅包菜 (Ganguo Baocai) – Dry Pot Cabbage (with/without pork belly)
This sizzling iron pot arrives with a tempting aroma—smoky, spicy, and deeply savory, with an unmistakable cumin-forward punch.
At first glance, you’ll see the charred edges of the cabbage glistening in oil, studded with fiery red chilies, slivers of pork belly, and fragrant chunks of leeks.
The first hit delivers a gentle tingle of spice, complementing the crisp, slightly sweet cabbage, which absorbs the spicy, umami-rich seasonings. The high-heat stir-fry keeps it crunchy, not soggy, with edges lightly charred for extra smokiness.
The pork belly, perfectly rendered, is deeply flavorful, rich but not greasy, carrying the warmth of five-spice (五香) and thirteen-spice (十三香)—a blend of star anise, Sichuan peppercorn, cinnamon, fennel, and more for a depth of flavor. And then, there’s the cumin—an earthy, aromatic warmth that lingers in the background.
鼓汁蒸排骨(Chizhi Zheng Paigu) – Steamed Pork Ribs with Fermented Black Beans
Originally a dim sum classic, at YICHI Asian Restaurant, this dish becomes a full-sized main course.
It combines succulent pork ribs, steamed with savory fermented black beans, and fragrant garlic and green onions.
The fermented black beans (豆豉, dòuchǐ)—though tiny—are flavor bombs, unleashing a complex punch of deep umami (think aged soy sauce meets fine cheese), earthy sweetness, and salty intensity.
Then comes the garlic—bold yet mellow, perfectly blending into the savory-sweet black bean sauce, while green onions add a fresh, bright lift.
The pork ribs are silky-soft, thanks to the light starch coating that locks in moisture – it’s tender but not mushy. The cartilages, with a gelatinous crunch, are completely edible. When your teeth sink in, the springy meat gives a slight resistance, each bite releases waves of hot, fragrant juices.
啫啫鸡煲 (Zhezhe Jibao) – Sizzling Chicken Pot
Served in a hot clay pot, Zhezhe Jibao arrives crackling, releasing a rich scent of soy sauce, caramelized onions, and sizzling chicken fat.
Bone-in chicken pieces are flash-seared at intense temperatures (400°F+), then slowly braised in their own rendered juices, until the meat develops a caramelized crust and becomes fall-off-the-bone tender.
Th skin turns silky yet slightly charred, its natural fat, along with soy sauce and rice wine, melts into a glossy, savory-sweet sauce, coating every ingredient in richness.
Dive into the pot, and you’ll find ginger and leek, adding a peppery warmth; sweet, buttery garlic cloves; bell peppers and fresh cilantro, lending fresh, grassy notes.
Mushrooms soak up the chicken drippings like sponges of flavor – incredibly juicy and rich.
As you reach the bottom, the flavors intensify—each bite is smoky and caramelized, infused with a marrow-enhanced, umami-rich flavor.
避风塘炒虾 (Bifengtang Chaoxia) – Crispy Prawns with Stir-fried Grains
This dish impresses with a mountain of golden prawns, piled high with crispy bits tumbling like edible confetti, every component plays a crunchy, spicy, umami-rich note.
These jumbo shrimps are fried shell-on, sealing in their natural sweetness and fresh, oceanic aroma.
The shells turn light, and blisteringly crisp, making them partially edible—some people chew and enjoy the crunch, while others peel them off, as the shells separate easily.
The super-sized shrimp meat is plump and juicy, with a sweet, briny pop at every chew. Each morsel is layered with garlicky richness, a mild umami from the fermented black beans, and a fiery kick from the dry chilies. The leeks lend an oniony aroma and the panko breadcrumbs add a light, airy crunch. It’s a perfect mix of briny, spicy, and crispy—worth every finger-licking moment.
椒盐羊排 (Jiaoyan Yangpai) – lamb Chops with Cumin
When this heaping plate of crusted lamb chops lands on the table, the intoxicating scent of roasted meat, toasted garlic, and charred edges instantly makes your mouth water.
The lamb is partly deboned, making it easy to bite into. It has crisp exterior, dusted with cumin, salt, and pepper.
The inside is juicy, slightly pink-tinged, with a rich, slightly gamey depth – the pure, robust lamb flavor. The rendered fat clings to the meat for extra succulence.
The crispy edges, chewy-but-tender meat, and melty fat adds up to the ultimate bite.
This dish is further enriched with charred onions and leeks, adding a caramelized smokiness, while cilantro and bell peppers bring a bright, grassy contrast to the rich meat.
In traditional Chinese medicine, lamb is considered a warming food (“性温”), and considered ideal for cold climates (think: Xinjiang, Mongolia, or German local winter) to replenish energy and nourish the body from within.
YICHI Asian Restaurant really hits the sweet spot – fancy-looking dishes at humble prices. They have most of classic Chinese dishes, specializing in Cantonese and Sichuan dishes.
You’ll find garlicky, crispy pork ribs (蒜香排骨) with a savory crunch, the tangy-sweet, umami-packed shredded pork (鱼香肉丝), the smoky, aromatic Twice-cooked pork (回锅肉), and the crispy sweet-sour pork (锅包肉) with a caramelized glaze.
They also serve the classic cumin lamb (孜然羊肉) and meltingly tender beef in spicy tofu broth (豆花牛肉), and if you’re feeling adventurous, the dry pot intestines (干锅肥肠) with rich, spicy, and slightly gamey flavors.
Vegetable lovers will enjoy the dry-fried green beans (干煸四季豆), tossed with minced pork and chili, and the fiery, numbing Mapo Tofu (麻婆豆腐) drenched in a deep red chili oil with Sichuan peppercorns.
And for tea lovers— unlimited refills mean you can sip, savor, and stay as long as you like. Right next door, there’re mahjong tables and KTV rooms (requires reservation), making for an all-out Chinese-style dining and entertainment experience.
With Cantonese and Sichuan cuisines side by side, the menu brings two completely different yet complementary styles. Cantonese cuisine is more about subtle, fresh flavors, highlighting the natural taste of ingredients with light seasonings. Meanwhile, Sichuan dishes deliver the heat and complexity, loaded with spicy, numbing, and deeply savory layers. When enjoyed together, the contrast of mild and fiery, delicate and bold, creates a nice balanced and varied meal.
