Yang E Chang Charcoal Roasted Goose Restaurant (Xih River Branch)
农家菜 · ⭐ 4.8
No. 408, Xijiang East Road (next to Dachu Xiaowei Xihe Branch)
Dishes
Braised Goose PlatterA classic Cantonese dish featuring a whole goose braised with spices and seasonings, resulting in tender, flavorful meat.
Signature Charcoal-Grilled GooseA premium goose dish marinated in secret sauce and slow-roasted over charcoal for crispy skin and tender meat.
Stir-fried Duck LipsA Sichuan dish featuring duck lips stir-fried with aromatics like ginger, garlic, and chili for a spicy, fragrant flavor.
Stir-fried Goose OffalA dish made by quickly stir-frying goose organs like liver, intestines, and gizzards over high heat, resulting in a tender and flavorful bite.
Stir-fried Goose LiverA dish made by quickly stir-frying fresh goose liver with garlic and onions, resulting in a rich, tender texture with a savory aroma.
爽口酱黄瓜爽口酱黄瓜是一道以黄瓜为主要食材的凉菜，将黄瓜洗净后切段或拍碎，加入蒜末、酱油、醋、糖、香油等调料拌匀腌制而成。制作过程中不需加热，口感清脆，适合夏季食用。
Crispy Fried Pork StripsCrispy pork strips is a traditional dish made primarily from pork. The pork is cut into bite-sized pieces, marinated, then coated with starch and seasonings before being deep-fried in hot oil until golden and crispy. The finished dish has an appealing color and a satisfying texture—crispy on the outside and tender on the inside.
Secret-Recipe Mixed Wild GooseFresh wild goose meat mixed with a secret sauce, tender and flavorful.- Fragrant Goose SoupA fragrant soup made with tender goose, slowly simmered to perfection with ginger and scallions for a rich, savory flavor.
Pot-edge CakeA thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
Pot-edge Steamed BunPotato bread is a flour-based dish made by rolling dough into thin sheets, cutting it into strips, boiling in water, and then cooking with vegetables and meat. It has a soft, chewy texture and delicious broth.
香辣鹅唇香辣鹅唇是一道以鹅唇为主要食材的菜肴，鹅唇经清洗处理后焯水去腥，再与辣椒、花椒、姜蒜等调料一同炒制而成。成品色泽红亮，口感韧中有嫩，味道浓郁。