Yang Ji Chuan Cuisine
川菜 · ⭐ 4.6
No. 178 Qiutao Road, Building 10, Room 130
Dishes
Emperor Qianlong's Spicy ChickenA spicy chicken dish made with chicken and chili peppers, known for its rich flavor and historical connection to Emperor Qianlong.
Dry-Fried Pig IntestinesA Sichuan dish made by stir-frying pig intestines with chili, garlic, and ginger until crispy and flavorful.
Signature Five-Flavor ShrimpA signature dish featuring fresh shrimp cooked in a blend of five flavors—sweet, sour, spicy, salty, and umami—for a balanced and rich taste.
Spicy Pickled Frog with BeefA spicy and tangy dish featuring tender frog legs stir-fried with pickled chili peppers, garlic, and ginger.
Yang's Stinky TofuYang's Stinky Tofu is a Hunan specialty snack made from fermented tofu, crispy on the outside and tender inside, served with chili oil, garlic, and cilantro for a distinctive flavor.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Spicy Rabbit StomachA Sichuan dish made with rabbit stomach stir-fried quickly with chili,花椒, and aromatics. The texture is crisp and the flavor is spicy and numbing.
Sizzling Double CrispSpicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
Special 13-Spice CrawfishFresh crawfish stir-fried with a secret blend of thirteen spices, resulting in rich aroma and tender meat, spicy yet not overwhelming.
Classic Twice-Cooked PorkA Chinese dish featuring pork belly, boiled and sliced, then stir-fried until crispy with oil, seasoned with doubanjiang, garlic chives, and green peppers for a rich aroma.
Craving Duck JawA spicy and flavorful dish made from duck jaw, stir-fried with chili and Sichuan pepper, popular in Sichuan cuisine.
Spicy Mouth-Watering FishSpicy fish dish made with fresh grass carp, paired with bean sprouts and lotus root. The fish is blanched, then stir-fried with dried chilies, Sichuan peppercorns, ginger, garlic, and doubanjiang, simmered in broth until flavorful, and garnished with green onions.