Yang Ji Long Fu Chongqing Riverine Cuisine (Wu Qing Store)
川菜 · ⭐ 4.3
Kaixuan Kingdom, Yonghe Road (East of Yani KTV)
Dishes
Traditional Sichuan Boiled BeefA classic Sichuan dish featuring tender beef slices cooked in a spicy, numbing broth with vegetables and served with a fiery chili oil finish.
Salted Egg Yolk Baby PumpkinA Chinese dish featuring baby pumpkin and salted egg yolk, steamed and mixed for a rich, savory flavor.
Dry Pot Beauty Pig TrotterA spicy Sichuan dish featuring slow-cooked pig trotters stir-fried in a dry pot with vegetables and aromatic spices.
Yang's Signature FishYang's signature fish dish uses fresh fish as the main ingredient, combined with various spices and a secret sauce. After careful marination, it is prepared using traditional cooking methods. The fish meat is tender, the broth rich and flavorful, and the dish presents an enticing color.
杨记鲜椒蛙杨记鲜椒蛙是一道以青蛙肉为主料的菜肴，搭配新鲜辣椒、蒜、姜、葱等辅料炒制而成。青蛙肉经过处理后焯水去腥，再与鲜椒一同翻炒，保持肉质嫩滑，口感丰富。
Warlord Rabbit in Republican Style民国霸王兔 is a dish primarily made with rabbit meat. The meat is marinated with wine, ginger, and other seasonings, then stir-fried with chili, Sichuan pepper, and doubanjiang, followed by stewing in water or broth until flavorful. It has a bright red color and tender texture.
Boiling Sichuan FishBoiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.- 泡菜鱼香耙蹄花泡菜鱼香耙蹄花是一道以猪蹄花为主料，搭配泡菜和鱼香调料烹制而成的菜肴。猪蹄花经过焯水后与泡菜一同炖煮，加入蒜末、姜末、豆瓣酱、酱油、糖、醋等调味料，使味道融合。成品软糯入味，汤汁浓郁。
Rich Tofu Soup Shrimp BallsRich Tofu Soup Shrimp Balls is a dish made with fresh shrimp meat and tofu, combined with a rich soybean soup. The shrimp balls are tender, and the soybean soup has a strong aroma and a delicious taste.
8-Second Spicy Beef Short Plate8-Second Spicy Beef Short Plate is a Chinese stir-fry dish made with beef short plate, quickly stir-fried with chili, ginger, and garlic, offering a tender texture and spicy, fragrant flavor.
Spicy Beef Tripe Stir-FrySpicy tripe is a dish made by quickly stir-frying pig or beef tripe with chili, garlic, ginger, and scallions. The tripe is sliced after processing and stir-fried with chili pieces and seasonings to retain its crisp and tender texture.
Brown Sugar Sticky Rice PorridgeRed sugar yin rice porridge uses yin rice and brown sugar as main ingredients. After soaking, yin rice is cooked until soft and sticky, then brown sugar is added and stirred until dissolved, forming a thick porridge. No additional ingredients are used to preserve the natural flavors.
Old-Style Tea-Smoked DuckOld-style tea-scented duck uses fresh duck, marinated and slowly stewed with tea leaves and spices, absorbing rich tea aroma and seasonings. The finished dish has a bright red color and tender meat with a strong tea fragrance.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
Chongqing Spicy ChickenChongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
黑金大麻圆黑金大麻圆以糯米粉为主要原料，加入黑芝麻和食用色素制成黑色外皮，内馅为甜味黑芝麻糊或豆沙，通过蒸制或油炸方式制作而成，外形圆润，表皮光滑。