Chongqing Chicken Stew (Yongtai Store)
Sichuan cuisine · ⭐ 4.2
Shop 102, No. 38 Xueshantang Street (near Exit A of Yongtai Metro Station)
Dragon Mate tips
If you are traveling in China to visit Guangzhou, this restaurant is worth a stop for great food. This restaurant is located at Shop 102, No. 38 Xueshantang Street (near Exit A of Yongtai Metro Station). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Baby bok choy, Spicy Pork Ribs and Chicken Stew, Soaked Tofu Skin.
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: Guangzhou
- Category: Sichuan cuisine
- Rating: 4.2
- Address: Shop 102, No. 38 Xueshantang Street (near Exit A of Yongtai Metro Station)
- Popular dishes: Baby bok choy, Spicy Pork Ribs and Chicken Stew, Soaked Tofu Skin, Beef Meatballs, Sichuan Pepper Chicken Stew
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Dishes
Baby bok choyBaby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
Spicy Pork Ribs and Chicken StewPork rib chicken stew is a braised dish featuring pork ribs and chicken, often with potatoes, carrots, and green peppers, seasoned with soy sauce, cooking wine, ginger, and scallions for tender, flavorful meat.
Soaked Tofu SkinA cold dish made by soaking tofu skin and mixing it with garlic, chili, and cilantro for a crisp, spicy flavor.
Beef MeatballsBeef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
Sichuan Pepper Chicken StewSpicy chicken stew with Sichuan pepper, ginger, garlic, and dried chilies. Chicken is blanched then simmered with seasonings to retain tenderness and flavor. Sichuan pepper adds a unique numbing aroma, resulting in a rich taste.
Enoki MushroomEnoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
Taro ChipsTaro chips are primarily made by slicing taro root and then frying or baking it, resulting in a crispy outer layer and a soft, chewy interior. Typically, the taro is peeled and sliced thinly, then either seasoned or left unseasoned before being subjected to high heat to form golden, crunchy chips.
Chicken and Shrimp StewA hearty stew combining chicken and shrimp, simmered with aromatics for a rich, savory flavor.
Egg NoodlesEgg noodles are made primarily from noodles and eggs. Eggs are mixed with flour or added to cooked noodles, then prepared by boiling or stir-frying. Common methods include mixing fried eggs with noodles or adding egg liquid while boiling to create egg flowers.