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Yu Shaoqing Chongqing Fragrant Fish (Tiankong Tengji Branch)

Sichuan cuisine · ⭐ 4.8

Room 304–306, 3rd Floor, Tengji, Vanke Sky City, Intersection of Yuhangtang Road and Qiuqiao Road

Dishes

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  Five-Spice Crispy Pork

  A Chinese dish made by marinating pork, coating it in batter, and deep-frying until crispy, infused with the aromatic blend of five spices.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Stir-Fried Chicken

  Stir-fried chicken is a Chinese home-style dish using chicken as the main ingredient, typically with thigh or breast meat cut into pieces and stir-fried with vegetables like green pepper, red pepper, and onion. After marinating, the chicken is quickly stir-fried with seasonings such as light soy sauce, dark soy sauce, cooking wine, ginger, and garlic, then reduced to a glossy finish.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Spicy Oil Pig Ears

  Sichuan-style cold dish made with boiled pig ears sliced and mixed with chili oil, garlic, green onions, chili powder, and Sichuan pepper.
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  Spicy Oil Pig Ears

  A cold dish made with pig ears, boiled and sliced, then mixed with chili oil, garlic, green onions, soy sauce, vinegar, and Sichuan pepper powder.
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  Tofu and Beef Stew

  Soybean curd beef is a dish primarily made with soft tofu and beef. The beef is sliced and simmered together with the tofu, typically seasoned with fermented broad bean paste, ginger, and garlic to infuse flavor into the beef while maintaining the tofu's delicate texture.
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  醪糟小汤团

  醪糟小汤团以糯米粉制成的小汤团为主料，内馅多为芝麻或豆沙，煮熟后加入醪糟（甜酒酿）和少量糖水调味。制作时将糯米粉揉成团，包入馅料后搓圆，放入沸水中煮至浮起，再加入醪糟和糖搅拌均匀。
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  Chongqing Spicy Chicken

  Chongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.
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  Chongqing Fragrant Fish

  Fresh carp is stir-fried with a secret spicy sauce, vegetables, and aromatic spices to create a richly flavored dish with tender fish meat and bold aroma.
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  Soul-Stealing Sticky Rice Pork Trotter

  A savory dish made with pork trotters and sticky rice, slow-cooked to perfection for a rich, aromatic flavor.
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  Fragrant Fish

  Fragrant fish is made from fresh grass carp, marinated, deep-fried until crispy, then stir-fried with scallions, ginger, garlic, doubanjiang, chili, and simmered in broth to absorb rich flavors.

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