Yang San Niang Leaning Leg Beef (Airport Road Airport Store)
Sichuan cuisine · ⭐ 3.7
No. 58, Annex 52, Section 3 Linggang Road
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 58, Annex 52, Section 3 Linggang Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Pickled Chili Beef Strips, Spicy Crispy Intestine, Steamed Beef with Rice Flour.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chengdu
- Category: Sichuan cuisine
- Rating: 3.7
- Address: No. 58, Annex 52, Section 3 Linggang Road
- Popular dishes: Pickled Chili Beef Strips, Spicy Crispy Intestine, Steamed Beef with Rice Flour, Lifting-foot Beef
China trip · China travel
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Dishes
Pickled Chili Beef StripsA Sichuan dish made by stir-frying thin slices of beef with pickled chili, garlic, and seasonings, offering a spicy and tangy flavor.
Spicy Crispy IntestineSpicy 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.
Steamed Beef with Rice FlourSteamed beef with rice flour is a dish made by steaming beef slices coated with seasoned rice flour. The beef is sliced, marinated with spices, then coated with fried rice flour and steamed until tender, allowing the beef to absorb the aroma of the rice flour while maintaining its tenderness.
Lifting-foot BeefOx foot beef is a dish made primarily with offal and beef, typically including tripe, intestines, and tendons, served with vegetables like bean sprouts and cabbage, simmered in beef bone or clear broth.