Yang's Longfu (Changshou Branch)
Sichuan cuisine · ⭐ 3.9
At the intersection
Dragon Mate tips
If you are traveling in China to visit Chongqing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at At the intersection. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: General Head's Hemp Bun, Dagongguan Spicy Chicken, Qingling White Phoenix Cake.
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: 3.9
- Address: At the intersection
- Popular dishes: General Head's Hemp Bun, Dagongguan Spicy Chicken, Qingling White Phoenix Cake, Yang's Signature Fish, Warlord Rabbit in Republican Style
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Dishes
General Head's Hemp BunGuangtou Sijiang Da Ma Yuan is a traditional Chinese pastry made primarily from glutinous rice flour. First, the glutinous rice flour is mixed with water to form a batter, then filled with sesame paste or other fillings, and finally deep-fried in oil until golden and crispy.
Dagongguan Spicy ChickenDagongguan Spicy Chicken is a dish made by stir-frying chicken with dried chilies and Sichuan peppercorns. Main ingredients include chicken thighs or breasts, dried chilies, Sichuan peppercorns, scallions, ginger, and garlic. The chicken is marinated, then stir-fried with chilies and peppercorns to achieve a crispy exterior and tender interior with rich spicy aroma.
Qingling White Phoenix CakeA traditional sweet dessert made from glutinous rice flour, coconut milk, and sugar, steamed to a soft and sweet texture, often coated with coconut flakes.
Yang's Signature FishYang'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.
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.
Brown Sugar Sticky Rice PorridgeRed 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.
Old-Style Tea-Smoked DuckOld-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.
Crispy Yogurt RollsCrispy Yogurt Rolls are made by wrapping yogurt in a thin dough and deep-frying until golden and crunchy, offering a delightful contrast of textures and a tangy-sweet flavor.
Tea Oil Double Pepper Frog LegsFresh frog legs stir-fried with green and red peppers using tea oil, delivering a tender texture and spicy flavor.
Sizzling Beef with Green and Red PeppersA sizzling dish of tender beef slices stir-fried with green and red peppers on a hot iron plate, delivering a bold, spicy flavor.