Yang San Niang · Leaning Leg Beef (Xinpaifang Branch)
Sichuan cuisine · ⭐ 4.0
Units 1-9 and 1-10, Building A, Jianglong Building, No. 105, Xinpaifang 1st 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 Units 1-9 and 1-10, Building A, Jianglong Building, No. 105, Xinpaifang 1st Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Hand-Torn Bo Bao Chicken, 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: 4.0
- Address: Units 1-9 and 1-10, Building A, Jianglong Building, No. 105, Xinpaifang 1st Road
- Popular dishes: Hand-Torn Bo Bao Chicken, Pickled Chili Beef Strips, Spicy Beef Tongue, Beef Gego, Bowl Beef
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Dishes
Hand-Torn Bo Bao ChickenA Sichuan-style cold dish featuring shredded chicken and vegetables soaked in spicy red oil sauce, delivering a bold, numbingly hot flavor.
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.
Beef GegoBeef Gege is a dish primarily made with beef, typically sliced or cubed and steamed together with vegetables like potatoes and carrots. Seasonings such as soy sauce, cooking wine, and ginger are added to enhance flavor.
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.
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.