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Yang Ji Longfu (Ciqikou Branch)

Sichuan cuisine · ⭐ 4.3

No. 104 Shibin Road, Ciqikou Subdistrict, Sandi Alley Commercial Inner Street, 3rd Floor

Dishes

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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
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  General Bald's Hemp Garden

  A creative Chinese dish featuring tender tofu, a secret sauce, and crispy fried hemp flowers, offering a rich, savory flavor with a satisfying crunch.
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  Dagongguan Spicy Chicken

  Dagongguan Spicy Chicken is a dish made by stir-frying chicken with dried chilies and Sichuan peppercorns. Main ingredients include chicken thighs or breasts, dried chilies, Sichuan peppercorns, scallions, ginger, and garlic. The chicken is marinated, then stir-fried with chilies and peppercorns to achieve a crispy exterior and tender interior with rich spicy aroma.
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  Qingling White Phoenix Cake

  Qingling White Phoenix Cake is made primarily from glutinous rice, eggs, and granulated sugar, crafted through careful preparation. First, the glutinous rice is soaked and ground into a rice paste, then mixed evenly with eggs and sugar. Finally, it is steamed into a cake, presenting a color as white as snow.
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  Yang's Signature Fish

  Yang's signature fish dish uses fresh fish as the main ingredient, combined with various spices and a secret sauce. After careful marination, it is prepared using traditional cooking methods. The fish meat is tender, the broth rich and flavorful, and the dish presents an enticing color.
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  Yang's Private Braised Goose

  A delicately braised goose dish made with premium goose meat and a secret blend of spices, slow-cooked to perfection.
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  Bai Zhi Pot-Bellied Pork with Crispy Rice Noodles

  A traditional Chinese dish featuring crispy rice noodles and seasoned cured pork, enhanced by the aromatic smoke of pine branches.
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  Warlord Rabbit in Republican Style

  民国霸王兔 is a dish primarily made with rabbit meat. The meat is marinated with wine, ginger, and other seasonings, then stir-fried with chili, Sichuan pepper, and doubanjiang, followed by stewing in water or broth until flavorful. It has a bright red color and tender texture.
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  Brown Sugar Sticky Rice Porridge

  Red sugar yin rice porridge uses yin rice and brown sugar as main ingredients. After soaking, yin rice is cooked until soft and sticky, then brown sugar is added and stirred until dissolved, forming a thick porridge. No additional ingredients are used to preserve the natural flavors.
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  Old-Style Tea-Smoked Duck

  Old-style tea-scented duck uses fresh duck, marinated and slowly stewed with tea leaves and spices, absorbing rich tea aroma and seasonings. The finished dish has a bright red color and tender meat with a strong tea fragrance.

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