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Yangshen Jia Yan

特色菜 · ⭐ 4.4

Adjacent to Fangshan District Industrial General Corporation, Duobao Road

Dishes

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  Inner Mongolia Lamb Skewers

  Inner Mongolian lamb skewers are made by cutting fresh lamb into small pieces, threading them onto bamboo sticks, and grilling after marinating with salt, cumin, and chili powder for enhanced flavor. Cooked over charcoal or open flame, the meat becomes crispy outside and tender inside with rich aroma.
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  Signature Crispy Prawn

  Signature Crispy Shrimp is made with fresh large shrimp, specially seasoned and deep-fried until golden and crispy. The crispy crust is crafted from a blend of spices and breadcrumbs, giving the shrimp a fragrant, crunchy exterior and rich texture.
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  Almond Mushroom Beef Cubes

  Beef and King Oyster Mushroom Cubes is a dish primarily made with king oyster mushrooms and beef. The beef is cut into small cubes, and the king oyster mushrooms are diced and stir-fried together with the beef. Seasonings are added and the mixture is stir-fried until the beef becomes tender and the mushrooms absorb the sauce, resulting in a rich and flavorful texture.
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  Walnut Eggplant Cubes

  Walnut Eggplant Cubes is a dish featuring eggplant and walnuts. Eggplant is diced, fried or stir-fried, then mixed with sautéed walnuts and seasoned. A touch of葱姜蒜 adds aroma, resulting in a rich, flavorful dish.
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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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  Yangsen Special Stir-Fried Chicken

  Yangsen's special stir-fried chicken uses chicken as the main ingredient, paired with green pepper, red pepper, and onion. After marinating the chicken pieces, they are quickly stir-fried with the vegetables and seasoned before serving.
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  Garlic Pork Ribs

  Yangsen garlic pork ribs is a dish made with pork ribs, marinated and then fried or pan-fried until golden brown, then stir-fried with plenty of minced garlic to absorb the garlic flavor. Seasonings like soy sauce, cooking wine, and sugar are added during preparation for enhanced taste.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Suzhou-style Braised Pork

  Suzhou-style braised pork belly is made with fatty pork, blanched and then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, and spices until tender and glossy red.
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  Horse Hoof Flatbread

  Horse hoof bao is a flour-based food with fillings typically including lotus root and pork, made by kneading dough, rolling it out, stuffing, then pan-frying or baking. The exterior is crispy while the filling is savory and fragrant.
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  Huangni Roast Pigeon

  Yellow clay roasted pigeon is a traditional dish, primarily made with pigeons and yellow clay. The preparation involves cleaning the pigeon thoroughly, marinating it with special seasonings to infuse flavor, then wrapping it in yellow clay and slowly roasting it in an oven until fully cooked. The yellow clay helps lock in the pigeon's natural juices, resulting in tender and flavorful meat.
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  Giant Grouper with Dragon胆 Herb

  A dish featuring fresh grouper fish stewed with dragon herb, known for its tender texture and nourishing flavor.

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