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Yangyang Chinese Restaurant (Shiquan Street Store)

江浙菜 · ⭐ 4.4

No. 420 Shiquan Street

Dishes

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  Sizzling Eel Sauce

  Fried Eel with Hot Oil is a Chinese dish primarily made with eel. The eel is cut into segments and stir-fried with seasonings such as garlic and ginger, then finished by pouring hot oil over it, creating a sizzling sound that gives the dish its name. The dish has a bright red color and tender eel meat.
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  Yixiang Huadio Chicken

  A Chinese dish made with chicken slowly stewed in Huangdiao wine, resulting in tender meat and rich aroma.
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  Spicy Duck with Complex Flavor

  A spicy Sichuan-style duck dish featuring a blend of麻辣, sweet, sour, and umami flavors, made with duck meat and aromatic spices.
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  Squirrel-shaped Mandarin Fish

  Squirrel-shaped mandarin fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. A sweet and sour sauce made from sugar and vinegar is then prepared and poured over the fish, creating a vibrant appearance and a squirrel-like造型.
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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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  Beef and Chestnut Stew

  Beef and chestnut stew is made with beef brisket and chestnuts, blanched and then slowly stewed with seasonings. The meat is tender, the chestnuts sweet, and the broth rich and flavorful.
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  Chicory Flower and Cauliflower Stir-Fried with Mushrooms

  Stir-fried combination of chicory flowers, cauliflower, and mushrooms, enhanced with garlic. Crisp texture and light, fresh flavor. Main ingredients: chicory flowers, cauliflower, and mushrooms, prepared by quick stir-frying.
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  Sweet and Sour Pork with Pineapple

  Sizzling pork with pineapple is a dish primarily made with pork and pineapple. First, the pork is cut into pieces and marinated, then deep-fried until golden and crispy; pineapple is also cut into chunks and set aside. Finally, the fried pork and pineapple are stir-fried together and coated with a specially prepared sweet-and-sour sauce to allow the flavors to blend perfectly.
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  Clam and Shepherd's Purse Stir-fry

  A Chinese dish featuring fresh clams and shepherd's purse, stir-fried for a light and nutritious meal.
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  Crab Meat Tofu

  Crab meat tofu is a traditional delicacy made with soft tofu as the main ingredient, combined with fresh crab meat and crab roe. The preparation involves cutting the tofu into small pieces, mixing it with sautéed crab meat and roe, adding broth or water, gently simmering, and finally seasoning and reducing the sauce so the tofu fully absorbs the rich crab flavor.
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  Crab Roe Orange Egg

  A creative dish featuring eggs infused with crab roe and fresh orange segments, gently steamed for a delicate, aromatic flavor.
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  Soy Sauce Shrimp / Liang

  Fresh shrimp stir-fried with soy sauce, sugar, and ginger; bright red color, savory-sweet taste, tender texture.
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  Crown Shell in Superior Broth

  Fresh crown shells simmered in premium broth with ham and mushrooms, delivering a rich, savory flavor.

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