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Yang San Niang Qiao Jiao Niurou (Nanhu Mingdu Branch)

Sichuan cuisine · ⭐ 4.6

Ground-floor commercial unit, Zone A, Nanhu Mingdu, Fu'an Street

Dishes

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  Le Shan Bo Bo Chicken

  Leshan Poba Chicken is a Sichuan specialty dish primarily made with chicken and various spices. The chicken is sliced thinly, threaded onto bamboo skewers, and soaked in a spicy and numbing broth to fully absorb the flavors. It is then served together with the spicy broth in the bowl for diners to enjoy.
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  Mixed Vegetable Salad

  Cold mixed vegetables is a refreshing dish made from fresh seasonal vegetables like cucumber, carrot, wood ear mushroom, and bean sprouts. Wash, cut, blanch or mix directly with dressing—simple preparation that highlights natural flavors.
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  Signature Leaning Beef

  A traditional Sichuan dish featuring beef cuts like brisket and flank, slow-cooked with spices and herbs to create a rich, savory broth.
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  Signature Blood Cake

  A traditional Sichuan dish made with pig, duck, or beef blood simmered in pork bone broth, known for its smooth texture and savory flavor.
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  Spicy Beef Strips

  Spicy beef strips is a Chinese stir-fry dish made by marinating thin beef slices with seasonings, then quickly stir-frying with green peppers and onions. The key is precise heat control to keep the beef tender and vegetables crisp.
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  Spicy Beef Tongue

  A Sichuan-style dish made by stir-frying beef tongue with chili, garlic, and ginger for a spicy and aromatic flavor.
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  Spicy Crispy Intestine

  Spicy crispy intestines is a stir-fry dish primarily made with pork intestines. After cleaning and cutting the intestines into segments, they are quickly stir-fried with ingredients such as green peppers, red peppers, and garlic slices. Seasoned with soy sauce, cooking wine, and salt during preparation, this dish maintains the crisp texture of the intestines.
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  Stir-fried Napa Cabbage

  Stir-fried Napa cabbage is a home-style dish made with Napa cabbage as the main ingredient, sliced and quickly stir-fried with garlic, chili, and other seasonings. A small amount of oil and seasoning is added to preserve its crisp texture.
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  Blood Stir-Fry with Rice Killer

  A spicy Sichuan dish made from pig, duck, or cow blood stir-fried with chili and garlic, known for its rich flavor and perfect pairing with rice.
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  Brown Sugar Glutinous Rice Cake

  A traditional sweet dessert made from glutinous rice and brown sugar, steamed and chilled for a soft, sweet, and refreshing treat.
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  Spinal Cord Braised Tofu

  A dish made by braising pork spinal cord with soft tofu, seasoned with garlic, ginger, and fermented bean paste for a rich, savory flavor.
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  Spicy Chicken in Broth

  Baba Chicken is a dish made primarily with chicken, combined with various vegetables and seasonings. Thinly sliced chicken is soaked together with different vegetables in a specially prepared spicy and numbing sauce, allowing each piece of chicken and vegetable to fully absorb the flavor of the seasoning. Finally, it is served in a bowl, presenting a colorful and appetizing appearance with a spicy and numbing taste.
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  Blood Cake

  Blood pudding is a dish made primarily from pig blood, often cooked with pork intestines and lungs. Fresh pig blood is mixed with seasonings, stuffed into small intestine casings, then steamed or stewed until set. It has a bright red color, soft texture, and rich flavor.

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