Yang San Niang Qiāojiǎo Beef (Erlang Branch)
Sichuan cuisine · ⭐ 4.3
No. 98 Huoju Avenue
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at No. 98 Huoju Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Pickled Pepper Beef Shreds, Big Pot, Signature Spicy Blood Curd.
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: Chongqing
- Category: Sichuan cuisine
- Rating: 4.3
- Address: No. 98 Huoju Avenue
- Popular dishes: Pickled Pepper Beef Shreds, Big Pot, Signature Spicy Blood Curd, Pickled Chili Beef Strips, Spicy Beef Liver
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Dishes
Pickled Pepper Beef ShredsPickled Pepper Beef Shreds is a dish made with beef as the main ingredient, combined with pickled peppers and other seasonings. The beef is sliced and stir-fried with pickled peppers, resulting in a fresh, spicy, and crisp texture with a strong sour-spicy flavor.
Big PotA large pot dish cooked by slow stewing, typically using pork, potatoes, carrots, and cabbage with seasonings until the ingredients are tender and flavorful.
Signature Spicy Blood CurdSignature blood pudding is primarily made with duck blood, combined with辅料 such as lean pork, bean sprouts, and tofu, and simmered in a rich broth. During preparation, duck blood is cut into pieces and cooked together with the ingredients in a pot, adding appropriate seasonings and slowly stewing until fully flavored.
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 Beef LiverA Sichuan dish made by quickly stir-frying beef liver with chili, garlic, and ginger. Tender and spicy, it delivers bold flavors.
Spicy Tongue Stir-fryA Sichuan dish made by quickly stir-frying beef tongue with chili, Sichuan pepper, and other seasonings. The tongue is tender and spicy, with a bold aroma.
Bowl BeefA spicy Sichuan dish made with beef stewed in a rich, aromatic sauce and served in small bowls.
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.
Braised Beef Offal with NoodlesOffal stew is a dish primarily made with beef offal, including beef tripe, intestines, and lungs. After thorough cleaning, the offal is simmered with spices. Common seasonings include ginger slices, scallions, star anise, and cinnamon, which are slowly cooked until the offal becomes tender and fully infused with flavor.
Green Vegetables with BeefA classic Chinese dish featuring tender beef and fresh greens stir-fried together for a savory, healthy meal.
Blood CakeBlood 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.