Close

Yang's Bowl Rice (Yuantong Ancient Town Branch)

家常菜 · ⭐ 4.1

No. 28, Zengfu Heng Street, next to Xiajia Teahouse

Dishes

• 

  Cold-Mixed Pig's Head

  A cold dish made from boiled and sliced pig's head meat, seasoned with garlic, cilantro, chili oil, vinegar, and soy sauce for a savory, refreshing taste.
• 

  Spicy Chicken Salad

  A cold dish made of diced boiled chicken mixed with spicy dressing, garlic, chili oil, and herbs for a refreshing and flavorful bite.
• 

  Garlic Pork Tripe

  Garlic pork intestine is a dish made with pig's stomach and garlic. After cleaning, the stomach is sliced and stir-fried or stewed with garlic to absorb its aroma and create a rich flavor.
• 

  Assorted Pickles Platter

  A selection of fresh vegetables including carrots, cucumbers, and celery, arranged in a colorful platter. After being finely sliced, it is drizzled with a specially prepared dressing and gently mixed before serving, preserving the vegetables' natural sweetness and crisp texture.
• 

  Stone-ground Tofu Pudding

  Stone-ground tofu pudding is a soy product made primarily from yellow beans, processed by soaking, grinding into pulp, filtering, boiling, and then adding a coagulant. The traditional stone mill is used during preparation to preserve the bean aroma and create a delicate texture. The finished product is white or slightly yellow, with a tender and smooth consistency, and can be eaten directly or paired with seasonings and sauces.
• 

  Bowl Rice

  A Chinese home-style dish featuring rice served in small bowls with various side dishes arranged on a large plate, commonly including meat, vegetables, and eggs.
• 

  Spicy Oil Shredded Pork

  A Sichuan dish made with shredded pork stir-fried in spicy oil, known for its tender texture and bold numbing-spicy flavor.
• 

  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
• 

  Fatty Intestine with Blood Curd

  Fatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
• 

  Stir-fried Pork with Garlic Shoots

  Spiced pork belly slices are first boiled, then stir-fried until the fat is rendered. Garlic chives, doubanjiang, ginger, and garlic are added to create a flavorful, non-greasy dish with tender, aromatic meat.
• 

  Chicken Dumplings in Chicken Broth

  A traditional Chinese dish made by simmering chicken meatballs in fresh chicken broth, resulting in a delicate and nourishing soup.

Reviews