哇！正呀！嗜辣嘅朋友見到啲辣油都開心！
叫啤酒用碗飲好傳統，好豪邁，乾！
樟茶櫻桃鴨
鵝係配依個貝殼食架！其實佢唔係貝殼，係小饅頭，廚師好貼心，替小饅頭開咗口，開咗口放塊肉加啲醬嚟食，鵝油同饅頭互相中和，好配！
環境偏向商務，但也帶著年輕的氣息。桌椅餐具以及光纖都花了心思，紅椒造型的筷枕非常可愛。
調味料。四種口味已經非常細緻，不似一些簡單提供調料的店家只有辣椒油和蒜蓉辣醬。特別推薦辣椒醬，帶著回味的辣，味道非常好。通常我們會講，辣的香。而不是只有生硬的辣味帶給喉嚨的灼燒。
對於奶油，黃油，焦糖爆谷都是太過熟悉的味道，川味則是在辣味回甘和甜味回辣之間來回。因為都是輕微的調味所以閒來吃幾顆就很有趣，也帶起了對其他菜色的好奇和期待。
燈影牛肉是四川達州的名物。選取牛後腿的腱子肉，切大而薄的片，先醃漬入味再上火烘烤。燈影，則是借“皮影戲”的薄而透光以見肉片之薄。薄如紙，紅而亮，麻辣鮮脆，燈影牛肉作為名產的特色便由此而見。
Beef or leaf=]
在這個紅油抄手遍地都是的城市，大把餐廳用鮮蝦淨水餃淋上辣椒油來充數。鐘水餃作為成都的名小吃，出現在菜單上就足以讓我雀躍一下=]
測試菜色=]
豆酥桂魚在餐單上是推薦菜色，創新的採用了避風塘炒蟹式的的方法給魚肉軟糯混合了鬆脆的口感。
前面提到雙生子，也就意外收穫了近期最佳的小籠包。滴管的設計剛好可以將醋滴進小籠包的肚皮中，而雲陽的小籠包確實是湯汁滿溢，這種吃法剛好方便又有趣。
重頭戲來了呀。
最得人心的首選燈影牛肉，一片片薄如紗的牛肉片極像台灣的豬肉紙，不過更濕潤，味道甜香辣兼備，應沒有什麼人不喜歡的！
「雲陽」位於銅鑼灣時代廣場，交通方便得很，故假日亦尤其人山人海。為咗要避開晚飯最繁忙o既時間，小肥同honey行完街街，大約六點鐘左右就上咗去十樓搵位。可能晚市啱啱開始，接待處只有電子版車胎人向食客微笑，步進餐廳大堂亦未有服務生上前招待 ，要等到一位身穿白色襯衫，疑似經理o既哥哥理采我地先有位坐。樓面雖然有不少伙計行黎行去，但全部都木無表情，反應欠奉，看似忙碌而已，如果當日無白衫哥哥o既禮待，恐怕餐廳服務分會慘獲零雞蛋！
「雲陽」門口位插有落地竹枝，帶有中國色彩得黎，亦有風水陣之感。至於室內o既修長吊燈、假磚牆身、木質地板及天花都好合潮流。
其紅色o既logo、餐牌同餐具都有不時提醒食客餐廳主打川菜之效，唯一令honey極度不滿o既就係店內不潔o既餐桌及餐具：「當眼處都可以咁唔乾淨，真係好難想像睇唔到o既廚房會好得去邊囉 ！」XO仔聽後都有同感，並決意扣除所有衛生分以作反映 。
既然一心黎試「雲陽」o既招牌菜，餐牌其中一張「米芝蓮車胎人美食推介品嚐餐單」又正好集合咗多款鎮店菜餚，兩個人食中菜都可以享用八道餸，價錢比起聖誕大餐更為便宜，我地不加思索就叫咗兩份，諗住唔夠食先加單。
落單後不久，哥仔先送上熱茶、啤酒及爆谷小食。用碗飲啤酒都係第一次，故不得不拍照留念。唔知係因為啤酒本身唔夠涷，定亦或係器皿o既問題，個人覺得飲落唔多夠涼快。
溫泉蛋蟹粉豆腐羮：未食完前菜，傳菜生已送上豆腐羮，白衫哥哥路經時發覺，並代為道歉，隨即亦跟其手下解釋食物理應續道上，下次要多加留意。哥仔話豆腐羮內有隻半熟溫泉蛋，最好撈勻同襯熱食。溫泉蛋個蛋黃仍屬流心，撈入羮後散發出黎o既香氣更為濃郁，入口o既質感滑溜，唯一味道唔夠咸，估計係因為之前食o既前菜味濃所致。
「雲陽」環境格調頗潮，客路主要為年輕人士，無奈服務生衛生意識水平低，對飲食文化不太熟識，大多仍在學習中，容易得失客人。食物方面，小弟愚見，餐廳似乎未能做好傳統菜式，反而要加插分子料理方能美化食品，價格又略為偏高，只能說有辣有唔辣。
雲陽是Mira Dining旗下川菜館，以前雲陽閣的客人以家庭客及商務客為主，現在雲陽的客人則以年輕人為主。裝潢具時尚氣息，不像傳統中菜館，有類似common table的木造餐桌。中間有酒吧區，是廚師製作手調搖滾料理的一個開放式廚房。
碗筷的設計新穎，具時代感，我使用得十分開心!
手撕捧捧雞 $78
燈影牛肉 $78
蒜泥白肉涼麵 $68
蝦汁小籠包 $48
★☆★☆★☆★☆★☆★☆★☆★☆★☆★
A great start to dinner with crunchy popcorn with a light kick of spiciness.
Each pancake was golden filled with lush spring onions in the middle.
This was the reason I ordered the sesame pancakes!!!
As expected, the sesame pancake and the mushroom oil were so delicious together because the pieces of mushrooms had a strong earthy taste which went well with the sesame pancake.
As dinner progressed, the food got a bit spicy and the strawberry tofu milkshake was a nice cooler.
The dumplings were fun to eat because they give you a pipette with vinegar to add when you feel like it.
As you can see the skin was springy and thin yet it held the dumpling together.
The pairing of pork and springy prawn was just delicious.
These souffle balls were amazing because they were filled with cheese, mashed potatoes and crab roe!!
They were delicious as well as filling!!
The dandan noodles took me by surprise because they were spicier than I anticipated and there was a strong hint of Sichuan pepper.
The Jasmine tea was impressive because it was fragrant with a strong green tea leaf taste.
1.乾煎雞的麻味真的後勁來了，雞炸得脆脆的，肉內還是多汁，超級香！
2.水煮魚如果魚片數量多一點就好，味道是麻但還帶點辣味，令到味蕾振奮不少。
3.石鍋麻辣燙配上上等黑毛牛、肥牛、海鮮，黑毛牛口感真的是“爽皮”！！
4.還有我最愛的四季豆，清甜爽口，是稍微鹹了些。
“天椒酒醉朱古力雪糕”
“四川花椒雪糕”
我吃了一趟很有創意的川菜，店子叫「雲陽」，除了味道不俗價錢合理之外，很多菜式都加入了不同的玩味，令食客有得食又有得玩，有 gimmick，連前菜炮谷都是麻辣味：
四款辣椒油，怕你不夠辣：
頭盤先由「夫妻廢片」$68 拉開序幕，一小碟軟熟的牛肚、牛展，撈上麻辣調味，麻的感覺比辣強，作為冷盤，再配一杯冰凍白酒降溫一下，絕對是個好開始：
「川式八味荳腦」$88
大部份枱都自點的招牌菜，一上桌時陣容強勁。
吃的方法，是要自己生磨花椒，再自行加不同配料如蒜蓉、辣椒、豉油、醋、酸菜等入嫩豆腐內，拌勻來吃。
其實豆腐本身的豆香蠻豐富，材料亦很簡單，但它好玩在是自己加配料，左加右加，令人玩得很快樂，這就是心思所在！
味道就如酸辣湯一般，十分足料倒是真。為何會叫做酸布丁呢？哪招？
原來廚師將鎮江醋造成啫喱狀，吃時自己將啫喱加入湯內，等它慢慢溶化，味道會吃到越來越酸的變化呢。
這間店舖有一系列所謂「搖滾系列」，是用調製雞尾酒的搖滾杯混出來的涼麵，這個我覺得辣度比較強，蒜香味非常突出，反而不太麻，嗜辣的朋友相信會喜歡這道麵！
侍應推介了一個不辣的菜式，其實它不是四季豆，是用了法國長邊豆，十分清脆爽口，不過我覺得這個味道太鹹，一定要拌飯吃！
要用鎮江醋來點小籠包嗎？不用的！原來廚師已經將醋放在針筒來，吃時食客要用針筒將醋打進小籠包內，的確是幾過癮！小籠包皮薄與多汁它都有做到，唯獨是餡料不算多，不過我覺得玩味足以彌補這一點。
總結，「雲陽」的創意我是很欣賞，味道水準也不差。我見菜譜上還有其他菜式都很想嘗試，例如「血旺櫻桃鴨鍋」、「水煮鱔片」、「紅油炒手」、「辣椒雪糕」等，我下次會再來的，各位喜歡吃辣的朋友也不妨一試！
(2) The sliced pork in spicy garlic soya sauce ($68) is always a delight - the pork is thin and flavourful, and the chopped garlic is moreish.
(3) We also love the pork wontons in chili oil and garlic sauce ($42). These wontons are not very spicy at all, but the wonton wrapper is delicately thin and the ingredients inside are juicy and taste spot on.
(4) Not a quintessentially Sichuanese dish, these xiao long baos are only available at lunch. The dumpling skin has a good thickness and the pork broth is tasty. We love how the vinegar is given to us in a little pump!
(5) The Tan Tan noodles ($45) are a job well done - the noodles have just a superb springy texture, and the soup is thick, flavourful and expertly executed.
(6) The Mapo tofu ($88) is enticingly flavourful. Some of us find it not spicy enough though!
(7) The Sichuan house smoked cherry duckling ($138) is a must-try. The house smoked duck is a tad on the dry side, but the smoky flavour is deep and satisfying, and the skin is deliciously crispy. It is served with half a dozen fan-shaped Chinese steamed buns, which are a delight.
(8) The restaurant serves a selection of fusion desserts which incorporate Chinese ingredients into Western style desserts. We try a few of them, including the tofu crème brûlée ($38). It is less creamy than a traditional French crème brûlée, and has a perceptible tofu flavour. Definitely enjoyable if you have nothing against the taste of tofu. However, the desserts' portions are very small, which is unexpected as the sizes of the main dishes are robust.
Overall, the food at Yun Yan is delicious, authentic and enjoyable. It is a bit sad for serious Sichuanese food lovers that the food's level of spiciness has been toned down to suit the mass market, but this works very well for some of my friends who can't take hardcore spiciness. I have already been here a few times with my friends and family, and I can imagine myself coming back many more times in the future!
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