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Yang's Roast Chicken (Lijiatuo Branch)

川菜 · ⭐ 4.0

No. 2-12, Mawangping Xincun, Lijiatuo Subdistrict (near Qingfeng Building)

Dishes

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  Oil Dip

  Sichuan cuisine commonly uses oil dip as a dipping sauce, primarily made from sesame oil, chili oil, garlic paste, green onions, crushed peanuts, soy sauce, and vinegar. To prepare it, mix sesame oil and chili oil in proportion, then add finely chopped garlic and green onions. Adjust the taste by adding appropriate amounts of soy sauce and vinegar, and finally sprinkle crushed peanuts to enhance aroma and texture.
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  Spicy Pepper Chicken Offal

  Stir-fried chicken offal with pickled chili, garlic, and ginger. Chicken organs like heart, liver, and gizzard are blanched and stir-fried with spices to blend flavors.
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  Bamboo Shoots

  Bamboo shoots are a popular ingredient in Chinese cuisine, known for their crisp texture and mild flavor. They are often stir-fried or simmered with other ingredients to create a refreshing dish.
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  Stewed Chicken with Intestines

  A spicy Sichuan dish made by stewing chicken and pig intestines with chili and Sichuan peppercorns, resulting in a rich, numbingly flavorful meal.
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  Braised Chicken with Taro

  Yu'er Shao Ji Gong is a dish made primarily with chicken and taro. Chicken pieces are stewed together with taro, seasoned and slowly braised to infuse flavor into the meat and soften the taro, resulting in a rich, savory broth.
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  Taro Flour Noodles

  Taro flour is a dish made primarily from taro. After peeling and slicing or shredding the taro, it is cooked and mixed with seasonings or steamed. Common methods include mixing taro with rice flour and adding soy sauce, chili oil, garlic, scallions, and other seasonings. It can also be enhanced with minced meat or crushed peanuts.
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  Sliced Taro Cake

  Sweet potato skin is a food made primarily from sweet potato starch. The starch is mixed with water and steamed, then cooled and sliced into strips or pieces. It can be served cold with dressing, stir-fried, or added to soups, often seasoned with chili oil, garlic, and soy sauce.
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  Camphor Tree Mushroom

  Wood ear mushroom is a type of edible fungus, primarily using fresh or dried wood ear mushrooms, often cooked with meat or vegetables. It is usually soaked, cleaned, and then stir-fried, stewed, or boiled, either alone or with other ingredients.
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  Bitter Melon Stem

  Bitter Melon Stem is a vegetable dish made by stir-frying the tender stems of bitter melon with garlic and chili, offering a crisp and fresh taste.
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  Shiitake Mushroom

  Shiitake mushrooms, using fresh shiitake as the main ingredient, can be cooked into various delicious dishes after cleaning. Common preparation methods include stir-frying, stewing, and steaming. Shiitake mushrooms have a rich, tender texture, a delightful flavor, a unique aroma, and are highly nutritious with certain medicinal properties.
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  Konjac

  Konjac is a food made from the corm of the konjac plant, processed into a gel-like texture with a smooth and refreshing mouthfeel. The main ingredients are konjac powder and water, and an alkaline substance is added during processing to solidify the konjac. It can be sliced, shredded, or used whole, and is commonly used in cold dishes, stir-fries, or soups.

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