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Yang Men Ke Lai • Roasted Salt Pool Sheep • Sichuan Cuisine

Sichuan cuisine · ⭐ 4.8

Building A3, Jiu'er Time Park, East 4th Ring Middle Road Auxiliary Road (beside the intersection outside the park)

Dishes

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  Braised Yellow Eel with Small-Leaf Pickled Cabbage

  A dish made with small-leaf sour cabbage and wild yellow eel. The eel is cleaned, cut into segments, and simmered with the cabbage in water or broth until tender and flavorful, often with ginger and garlic for aroma and to reduce fishiness.
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  Rainbow Beef Ribs

  Rainbow beef short ribs made with beef short ribs, bell peppers, onions, and other vegetables, marinated and then pan-seared or braised. Tender meat and colorful veggies create a vibrant dish.
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  Hand-Torn Brine Tofu

  Hand-teared brine tofu is a dish made by breaking tofu into small pieces by hand and mixing with seasonings or lightly cooking. No complex process is needed, preserving the tofu's tender texture.
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  Signature Crispy Roasted Lamb Ribs

  Signature crispy roasted lamb chops made with fresh lamb ribs, marinated and oven-baked to perfection—crispy outside, tender inside. Ingredients include lamb chops, seasonings, and a touch of spices.
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  Signature Crispy Lamb Leg

  Signature crispy lamb leg made with fresh lamb leg, marinated and coated with special seasoning before frying until golden and crunchy. Tender meat with rich aroma.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sichuan-style boiled snakehead fish with bamboo shoots

  Sichuan-style boiled snakehead fish dish with bean sprouts and greens, cooked in boiling water and finished with hot oil and seasonings. Main ingredients include snakehead fish, bean sprouts, greens, ginger slices, garlic, and scallions.
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  Roasted Salt Lake Sheep - Whole Lamb

  Made from whole Yanchi Tan sheep, marinated and roasted to perfection. The meat retains its shape, with a crispy exterior and tender interior. High-heat roasting renders fat for enhanced flavor.
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  Grilled Chicken Wings

  Roasted chicken wings are a dish made primarily from the middle section of chicken wings, marinated and then baked in an oven or grilled on a rack. The wing midsection is neither as dry as the wing tips nor as fatty as the wing drumsticks; it has relatively tender meat that cooks evenly, with a golden crispy skin on the outside and juicy, flavorful meat inside.
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  Yandu Bamboo Frog Stir-Fry

  Salt Lake Bamboo Forest Frog with fresh frog as main ingredient, paired with seasonal vegetables and seasonings harvested from the bamboo forest. The frog is marinated with wine and ginger to remove fishy smell, then stir-fried with scallions, garlic, chili, and simmered in broth until flavorful.
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  Yandu Bamboo Frog

  Yandu Bamboo Frog is a dish featuring bamboo frogs as the main ingredient. The live frogs are cleaned, skinned, and gutted, then stir-fried or stewed with葱姜蒜、辣椒 and other seasonings to enhance flavor. Cooking requires precise heat control to maintain the tender texture of the frog meat.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Old Dough Yogurt Steamed Bun

  Old dough yogurt steamed buns are made by mixing yogurt into fermented dough, then kneading, proofing, shaping, and steaming. Main ingredients: flour, yogurt, and old dough starter.

Reviews

• Jules_8
  Ok so we grabbed dinner here on a whim and wow, the grilled Yanchi Tan sheep is legit worth trying. They use these 3-month-old lambs and there's zero gamey smell, just this subtle milky flavor that kinda surprised me. The signature crispy lamb leg was insane — skin super crunchy and the second you bite in the juice just explodes everywhere, plus their secret dipping sauce is amazing. The grilled lamb ribs were also on point, crispy outside and melt-in-your-mouth tender inside. The vibe is pretty minimalist, red wood tables and chairs with warm lighting, felt really cozy. Service was super attentive too — they cut and grill everything fresh right there. Portions of the Sichuan dishes are generous, and we even got to take leftovers home. Honestly gonna be back for sure.