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Yang Ji Longfu Chongqing-style Home-style Cuisine (Dayuecheng Store)

Sichuan cuisine · ⭐ 4.2

Shop 15, 4th Floor, Chengdu Dayue City, Xiangyun Road

Dishes

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  Bald Commander

  A dish made with pork head meat stewed in spices, tender and flavorful, often served at banquets or family meals.
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  Steamed Pork Intestine with Rice Flour

  A traditional Chinese dish made by steaming pork intestines with rice flour and seasonings, resulting in a soft and flavorful texture.
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  Green Beans

  Green beans are a common vegetable dish, primarily made with fresh green beans. To prepare, wash and cut the green beans into segments, then cook them thoroughly using methods such as stir-frying, boiling, or stewing. During cooking, you can add minced garlic and ginger slices for flavor while preserving their natural taste.
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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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  Mashing Bowl Burned Pepper Eggplant

  A Sichuan dish made by mashing eggplant and red pepper in a mortar, then stir-frying to blend flavors—soft, spicy, and aromatic.
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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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  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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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Chongqing Spicy Chicken

  Chongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.

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