Yang Ma La · Tea House Snack Sticks (Xipu Sports Park Branch)
火锅 · ⭐ 4.4
No. 734 Longzi Street, Xipu Subdistrict (Yang Mahua Lao Chengdu Teahouse Skewers)
Dishes
Three Flowers Cover Bowl TeaA traditional Chinese herbal tea made by steeping jasmine, chrysanthemum, and rose flowers in a covered bowl; known for its fragrant aroma and soothing taste.
Original Beef SlicesOriginal beef slices are made with fresh beef, thinly sliced and lightly marinated with soy sauce, cooking wine, and a touch of starch, then quickly stir-fried or blanched to retain tenderness. The dish features natural color and delicate texture, highlighting the beef's natural flavor.
Fennel BeefA Chinese dish made with beef brisket and fennel, slow-cooked to tender perfection with aromatic spices.
Yang's Spicy Beef Oil PotA spicy beef pot made with beef,牛油, chili, and Sichuan pepper, delivering a rich, numbingly hot flavor.
Braised Chicken Feet with Tiger SkinHǔpí Jījiǎo is a dish featuring chicken feet as the main ingredient. After blanching, the feet are deep-fried until the skin wrinkles, then simmered with soy sauce, sugar, and cooking wine to absorb flavor and develop a tiger-striped texture.
Spicy Wild Pepper BeefWild pepper beef is a dish primarily made with wild peppers and beef. The preparation involves marinating sliced beef, then stir-frying it together with wild peppers until the beef is fully cooked and well-seasoned.
High Mountain Black TofuA dish made from black tofu crafted from premium soybeans, simmered with mountain vegetables and mushrooms for a rich, delicate flavor.
Spicy Tripe SlicesSpicy and numbing small intestines is a dish primarily made with pig or beef tripe. After cleaning and slicing, the tripe is marinated with rice wine and ginger slices, then stir-fried with chili peppers, Sichuan peppercorns, garlic, ginger, and doubanjiang (fermented broad bean paste).
Spicy Beef CubesSpicy beef cubes is a dish made from tender beef cut into small pieces and stir-fried with various spices and chili peppers. It has a bright red color, a tender and juicy texture, and a rich spicy flavor—making it an excellent side dish for rice.