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Yufengjia Firewood Chicken (Bayao Street, Yuanli Branch)

农家菜 · ⭐ 4.6

Floor 3, Building A, No. 84, Xidajie Street, Babao Street

Dishes

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  Braised Pork Ears

  Braised pig ears, a dish made primarily from pig ears, are blanched and then slowly simmered in a seasoned braising sauce containing star anise, cinnamon, bay leaves, Sichuan pepper, soy sauce, sugar, and salt.
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  Sichuan North Cold Jelly Noodles

  Chuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
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  Handmade Old Konjac

  A cold dish made from high-quality konjac, handcrafted and seasoned with garlic, chili oil, and soy sauce for a spicy and satisfying flavor.
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  Fresh Taro from Dry Land

  A home-style dish made with fresh taro, steamed or stewed to a soft and sweet texture, lightly seasoned with scallions and ginger.
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  柴火鸡

  柴火鸡是一道以鸡肉为主要食材，用柴火灶慢炖而成的菜肴。通常选用土鸡或仔鸡，搭配土豆、胡萝卜、青椒等蔬菜，加入姜、蒜、干辣椒、八角等香料共同烹制。
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  Stir-Fried Eggplant and Chicken Offal

  A spicy Sichuan dish featuring chicken offal stir-fried with roasted green peppers, garlic, and chili oil for a bold, aromatic flavor.
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  Special Egg and Steamed Bun Skillet

  A Chinese snack made with eggs and flour, where egg batter is spread around a hot pan to form a thin pancake, then cooked with steamed buns for a crispy exterior and tender interior.
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  Secret-Brined Chicken Gizzards

  A Chinese dish made by slow-cooking chicken gizzards in a blend of spices and seasonings for rich, savory flavor.
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  Pot-edge Cake

  A thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
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  Chicken Supreme

  A dish made with chicken marinated in spices and sauce, then pan-fried or grilled to perfection, offering a rich and savory flavor.
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  Chicken Soup with Rice

  Chicken soup rice is made by simmering chicken and bones to create a rich broth, then adding cooked rice for it to absorb the flavorful liquid. Typically seasoned with scallions and ginger, it's ready to eat after a brief boil.

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