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Tang Guan Yao Hua Restaurant (Yulin Branch)

Sichuan cuisine · ⭐ 4.3

No. 96-3 Yulin West Road

Dishes

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  Sichuan Frog with Young Ginger

  Stir-fried frog with young ginger is a dish made from fresh frogs, stir-fried with slices of young ginger, garlic, and chili. The frog meat is tender, the young ginger adds a mild spicy aroma, and high-heat cooking enhances flavor while preserving the freshness of the frog and the unique taste of the ginger.
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  Sizzling Double Crisp

  Spicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
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  Sizzling Liver Slices

  A spicy stir-fried dish made with pork liver slices and vegetables, known for its quick cooking method and bold flavor.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Spicy Tripe Stir-fry

  A spicy stir-fried dish made with pork or beef stomach, seasoned with chili, Sichuan pepper, garlic, and ginger. Known for its crispy texture and bold flavors.
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  Sizzling Twice-Cooked Pork

  A classic Sichuan dish featuring pork belly stir-fried with vegetables and spices, known for its bold flavor and tender texture.
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  Stir-Fried Pork Intestines

  A Sichuan dish made by quickly stir-frying pork intestines with chili, garlic, and ginger for a spicy, aromatic flavor.
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  Mung Bean and Pumpkin Porridge

  A soothing porridge made from mung beans and pumpkin, offering a mild sweetness and smooth texture.
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  Zigong Fish-Flavored Pork Shreds

  A classic Sichuan dish made with pork shreds, wood ear mushrooms, carrots, and green peppers, stir-fried in a tangy sweet-and-sour fish-flavor sauce.
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  Sour Cabbage with Bamboo Shoots

  Suancai Xiaosun is a dish made primarily from sour cabbage and small bamboo shoots. The shoots are sliced and stir-fried with sour cabbage, seasoned appropriately to create a unique flavor.
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  Chongqing Laifeng Fish

  Chongqing Laifeng Fish is a Sichuan dish featuring carp, pan-fried until golden and stir-fried with doubanjiang, ginger, garlic, chili, and Sichuan peppercorns, then simmered in broth to infuse flavor. Garnished with green onions or cilantro.
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  Wild Vegetable Glutinous Rice Dumplings

  Wild vegetable glutinous rice cakes are a traditional snack made primarily from fresh wild vegetables and glutinous rice. The preparation involves steaming the glutinous rice until cooked, then mashing it into a paste, mixing it with finely chopped wild vegetables, and shaping it into small round cakes. Finally, the wild vegetable glutinous rice cakes are pan-fried until golden brown on both sides.
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  Spicy Chicken with Green Peppers

  A spicy Sichuan dish made with chicken and green peppers, stir-fried with dried chilies and Sichuan peppercorns for a bold, numbing heat.
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  Fresh Spicy Rabbit in Pot

  Fresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.

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