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Yao Ji Wang (Chengshi Guangchang Store)

小吃快餐 · ⭐ 3.7

No. 90, Dongyuan Road

Dishes

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  Braised Chicken Wings

  Braised chicken wings are made by marinating chicken wings and slow-cooking them in a seasoned braising sauce. The sauce typically includes soy sauce, star anise, cinnamon, bay leaves, ginger, and scallions to infuse the wings with rich flavor.
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  Braised Duck Frame with Spices

  Braised duck frames are simmered slowly with various spices and seasonings, absorbing the rich flavors of the broth until tender and aromatic.
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  Sichuan Fritillary Coconut Chicken Soup

  A nourishing soup made with chicken, coconut meat, and Sichuan fritillary, slow-cooked to enhance flavor and health benefits.
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  Signature Roasted Chicken

  Signature clay-pot roasted chicken is made with a whole chicken as the main ingredient, marinated with a secret recipe seasoning, then sealed and roasted in a clay pot or earth oven. The chicken absorbs the flavors during marination and is slowly grilled over charcoal, resulting in tender, juicy meat with a slightly charred outer skin.
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  Fig and Soybean Chicken Soup

  A nourishing soup made with chicken, soybeans, and figs, simmered slowly for a delicate flavor.
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  Salt-Baked Chicken Feet

  Salt-baked chicken feet is a dish made by marinating chicken feet in salt, spices, and seasonings, then baking them in hot salt until fully cooked and infused with flavor.
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  Salt-Baked Chicken Wings

  Salt-baked chicken wings are made by marinating chicken wings in salt and spices, then baking them to perfection. The wings are first marinated with salt, ginger slices, and scallions before being cooked in a clay pot or oven, allowing the salt's heat to infuse flavor into the meat.
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  Salt-Baked Quail Eggs

  A traditional snack made by slow-cooking quail eggs in salt and spices, resulting in a savory, slightly sweet flavor and tender texture.
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  Preserved Meat Rice

  Fatty rice is a traditional Chinese staple dish, primarily made with优质 rice and腊肠 (Chinese sausage). The preparation involves slicing the sausage and steaming it together with rice, allowing the aroma and fat from the sausage to infuse into the rice, resulting in a unique texture and flavor.

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