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Yongshen Big Bowl Chicken

家常菜 · ⭐ 3.9

No. 825 Yu Xiu Road

Dishes

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  Stir-Fried String Beans with Potatoes

  A home-style dish made with yardlong beans and potatoes. Wash and cut beans, peel and cube potatoes, blanch both. Heat oil, stir-fry with ginger and scallions, add beans and potatoes, then water or broth, season with salt and soy sauce, simmer until tender.
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  Double-Flavor Fish Head

  A fish head dish with two flavors—one side braised in spicy sauce, the other gently stewed, offering a rich blend of savory and aromatic tastes.
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  Homestyle Salted Meat Platter

  A traditional Chinese cold dish featuring cured meats like腊肉,腊肠,咸鱼, and酱鸭, known for its savory and aromatic flavor.
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  Dry-Loaded Rice Noodles

  Dry tossed rice noodles is a dish primarily made with rice noodles, typically combined with vegetables, meat, or seafood. The noodles are cooked, drained, then mixed or stir-fried with seasonings and ingredients for a smooth texture and rich flavor.
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  Braised Young Rooster

  A traditional Chinese dish made by slow-cooking young rooster with soy sauce, sugar, and aromatics until tender and flavorful.
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  Braised Frog Legs

  A Chinese dish made by braising frog legs in a savory sauce with soy sauce, sugar, and aromatics.
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  Crispy Yam Stir-Fried with Black Wood Ear Mushrooms

  A refreshing Chinese home-style dish made with crisp yam and black wood ear mushrooms, quickly stir-fried for a light yet flavorful meal.
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  Garlic Pork Ribs

  Garlic pork ribs is a dish made with pork ribs as the main ingredient, marinated with minced garlic, soy sauce, cooking wine, sugar, and other seasonings, then cooked by pan-frying, deep-frying, or grilling. The primary ingredients are pork ribs and garlic, and the preparation emphasizes the fusion of garlic aroma and meat flavor.
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  Braised Tofu with Greens

  A classic Chinese dish made by simmering soft tofu and fresh greens in a savory broth, resulting in a light and nourishing meal.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.

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