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Yang Ji Yangsheng Tangguo · Premium Sichuan Cuisine (Xipu Branch)

Sichuan cuisine · ⭐ 4.8

No. 129, Xingye South Street, 2nd Floor

Dishes

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  Medicinal Mushroom and Pork Rib Soup

  A nourishing soup made with pork ribs and medicinal mushrooms, simmered to perfection for a healthy and flavorful dish.
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  Layered Tripe

  Qian Ceng Du is a traditional dish primarily made from pork stomach. During preparation, the pork stomach is carefully processed and sliced into thin pieces, then cooked using a unique technique that creates a layered appearance. It is seasoned with appropriate spices and finally prepared to perfection.
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  Chunky Yellow Beef

  A Sichuan dish featuring large chunks of yellow beef stewed with fermented broad bean paste, chili, and Sichuan peppercorns, resulting in a rich, spicy flavor.
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  Sauces Beef Meatballs

  Sau Yee Beef Balls is a traditional dish made primarily from beef, characterized by its hidden broth inside. During preparation, the beef is minced and seasoned, then wrapped around a specially prepared broth before being skillfully shaped into balls. After cooking, the beef balls have a tender texture, and biting into them releases a rich, savory broth, adding depth and complexity to the dish.
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  Honghu Lotus Root

  Honghu lotus root is a dish featuring lotus root from Honghu as the main ingredient, typically sliced or cubed and cooked with pork, ribs, or wood ear mushrooms through stewing or stir-frying. The finished dish has a clear color, crisp tender lotus slices, and rich broth.
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  Stir-Fried Bean with Roasted Chili

  A classic Sichuan dish made by stir-frying fresh beans with roasted chili, resulting in a fragrant and slightly spicy flavor.
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  Spicy Black Chicken Feet

  A Sichuan dish made with black chicken feet simmered in a spicy and numbing broth, known for its bold flavor and tender texture.
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  Bitter Chrysanthemum Wild Vegetable

  A refreshing cold dish made from bitter chrysanthemum, lightly blanched and tossed with garlic, sesame oil, salt, and vinegar for a crisp, slightly bitter taste.
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  Spicy Braised Mixed Platter

  Spicy braised platter is a dish made from various ingredients slowly cooked in a spicy braising sauce. Main ingredients include chicken wings, duck necks, dried tofu, eggs, and seaweed knots, absorbing the rich flavors of the sauce.
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  Mixed Wild Greens Platter

  Wild Vegetable Platter is a dish primarily made with various fresh wild vegetables. The preparation is simple: wash the wild vegetables, arrange them neatly on a plate, and add an appropriate amount of seasoning to enjoy the original fragrance of the wild vegetables.
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  Fresh Wagyu Tenderloin

  Fresh wagyu beef from the back muscle, sliced and quickly blanched or涮ed, offers tender texture and smooth taste, preserving the original flavor of beef.
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  Fresh Pork Ribs

  Fresh pork ribs are selected, soaked in water to remove blood, then marinated with cooking wine and ginger to eliminate odor, followed by blanching. They can be stewed, braised, or steamed to achieve tender meat that easily separates from the bone while preserving original flavor.
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  Quail Egg

  Quail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.

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