Yang San Nai Teetering Beef (Daping Store)
Sichuan cuisine · ⭐ 4.4
No. 53 Heyun Road
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. 53 Heyun Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Spicy Fermented Vegetables, Pickled Chili Beef Strips, Spicy Beef Tongue.
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: 4.4
- Address: No. 53 Heyun Road
- Popular dishes: Spicy Fermented Vegetables, Pickled Chili Beef Strips, Spicy Beef Tongue, Spicy Crispy Intestine, Bowl Beef
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Dishes
Spicy Fermented VegetablesSpicy fermented vegetables made from cabbage and radish, seasoned with chili, garlic, and ginger, offering a tangy and spicy flavor that pairs perfectly with rice.
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 TongueA Sichuan-style dish made by stir-frying beef tongue with chili, garlic, and ginger for a spicy and aromatic 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.
Bowl BeefA spicy Sichuan dish made with beef stewed in a rich, aromatic sauce and served in small bowls.
Scallion Stir-fried Beef LiverScallion stir-fried beef liver is a dish featuring beef liver and scallions as main ingredients. Thinly sliced liver is quickly stir-fried with scallion segments, locking in tenderness through high-heat cooking and blending the aroma of scallions with the liver's natural flavor. A touch of seasoning enhances the taste.
Pea ShootsPea shoots are made from the tender tips of fresh pea plants, prepared using simple cooking techniques such as stir-frying or blanching in hot pot. They have a bright green color and a crisp, delicate texture, making them a premium spring vegetable.
Lifting-leg BeefQiao Jiao Beef is a traditional dish made primarily with beef, simmered with various spices and herbs. In the preparation process, beef is cut into pieces and cooked together with spices and herbs in a pot, adding an appropriate amount of water and slowly stewing until the beef becomes tender and the broth becomes rich.
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.