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Yang Yazi (Weicheng North Road West Section Branch)

小吃快餐 · ⭐ 3.8

No. 281, West Section of Weicheng North Road

Dishes

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  Spicy Cold Pork Salad

  A cold dish made with boiled pork slices tossed in a spicy dressing of chili oil, Sichuan pepper, garlic, and herbs.
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  Spicy Braised Duck Intestines

  Spicy braised duck intestines with a crisp texture and aromatic flavor, a classic Sichuan cold dish.
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  Braised Duck Liver

  Stewed duck liver is a dish made primarily from duck liver, cleaned and slowly cooked in a seasoned broth. The broth typically includes soy sauce, cooking wine, and spices like star anise, cassia bark, and Sichuan pepper to infuse the liver with rich flavor.
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  Braised Duck Gizzard

  Stewed duck gizzard is a dish made primarily from duck gizzards, simmered slowly with spices, soy sauce, and sugar after blanching. The gizzards are tender and absorb the rich flavor of the broth.
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  Oil-Scalded Duck

  A dish made by quickly scalding duck in hot oil, resulting in tender meat and a fragrant flavor, often served with garlic, ginger, and soy-based sauce.
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  Sweet Skin Duck

  Sweet-skinned duck is made primarily from duck, which is marinated, air-dried, and then fried or roasted. The duck skin has a reddish-brown color and is coated with a syrup to form a sweet crust, while the inner meat remains tender and flavorful.
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  Sweet Skin Duck Heads and Neck with Tongue

  Sweet skin duck heads, necks, and tongues are marinated in a secret spice blend and roasted to perfection—crispy on the outside, tender inside.
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  Duck Feet

  Duck feet, made from duck legs, are cleaned, blanched to remove odor, then stewed, braised, or simmered in sauce until tender and flavorful. Commonly cooked with soy sauce, star anise, cinnamon, and ginger over low heat.
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  Sesame Oil Duck

  A dish featuring duck meat, typically using fresh duck or duck legs, simmered with sesame oil, ginger slices, and green onions after blanching. Seasoned with soy sauce, cooking wine, and sugar for rich flavor and aroma.
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  Spicy Duck Heads

  Spicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.

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