Yu Zong Yang's Chongqing Cuisine (Lijiato Branch)
川菜 · ⭐ 3.9
No. 22 Hongguang Avenue, Huaxi Subdistrict
Dishes
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Braised Rabbit with Millet and Young GingerA spicy Sichuan dish featuring tender rabbit meat stir-fried with millet and young ginger, delivering a rich, aromatic flavor.
Chongqing-style Braised AssortmentA Chongqing-style braised assortment featuring pork trotters, chicken wings, tofu skin, and duck intestine, slow-cooked in a fragrant secret sauce.
Special Golden BeansA dish made with yellow beans stir-fried with green peppers, red peppers, and garlic, resulting in a golden color and savory flavor.
Tea-Scented Braised PorkTea-scented braised pork features tender pork belly simmered with tea leaves, resulting in a rich, aromatic dish with a glossy finish.
Egg Yolk PastryEgg yolk pastries are a traditional Chinese dessert, filled with salted egg yolks and wrapped in a fragrant, flaky dough. To make them, the salted egg yolks are first steamed, then encased in a dough made from flour and oil, and finally baked. The finished product has a golden, crispy crust and a savory, aromatic filling.
Memory Oil DumplingA traditional Chinese snack made from glutinous rice flour, filled with red bean paste or sugar, deep-fried until crispy outside and soft inside.
Sour Cabbage MudskipperA dish made with fresh mudskipper and sour cabbage, simmered together to create a tangy, savory flavor.
Inherited Craft Braised GooseA traditional dish made by slow-cooking goose with a secret blend of spices and herbs, showcasing the heritage cooking techniques.
Ginseng Mushroom and Pig Tripe StewA nourishing stew made with ginseng mushrooms and pork intestines, slow-cooked to perfection for a rich, savory flavor.