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Yangyang Fish, Lamb, and Skewers (Di Jing Jiangshan Branch)

火锅 · ⭐ 3.9

Room 4-1, No. 143, Longcheng Avenue

Dishes

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  Thumb-shaped Pan-fried Buns

  Thumb-sized pan-fried buns filled with pork and cabbage, made from flour dough. The bottom is pan-fried until golden and crispy, while the top remains soft. Seasonings like ginger, scallions, and soy sauce enhance the flavor.
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  Drying Rod Layer Cake

  A traditional Chinese pastry made of multiple thin layers of dough stacked together, with sweet fillings or oil paste between each layer. Main ingredients include flour, sugar, oil, and fillings such as red bean paste or jujube paste. The dough is rolled into thin sheets, layered with fillings, then steamed or baked to set. The finished product has distinct layers with a soft, flaky, and sweet texture.
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  Water Bean Curd Wild Vegetable Dish

  A Sichuan-style dish made by stir-frying wild vegetables with fermented water bean curd, offering a savory and slightly spicy flavor.
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  Grilled Spare Ribs

  Barbecued ribs are made from pork ribs, marinated and then baked in an oven or over charcoal. Common marinades include soy sauce, cooking wine, ginger slices, and garlic. The ribs become crispy on the outside while remaining tender and juicy inside.
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  Vegetable Dish

  Vegetarian dishes are made primarily from plant-based ingredients and contain no meat or seafood. Common ingredients include various vegetables, tofu, mushrooms, and more, prepared through cooking methods such as stir-frying, boiling, steaming, or roasting. They offer a light taste and rich nutrition.
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  Brown Sugar Wheat Cake

  A traditional snack made from wheat flour and brown sugar, steamed to a soft and sweet texture with a rich wheat aroma.
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  Meat-Loaded Luncheon Meat

  A canned meat product made from a blend of pork and beef, seasoned and cooked to create a savory, ready-to-eat food.
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  Assorted Preserved Meats Platter

  A platter of cured meats including腊肠,腊肉, and腊鸭, air-dried or smoked. Sliced and served directly or lightly steamed, offering a rich, savory flavor.
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  Wild Vegetable Glutinous Rice Dumplings

  Wild vegetable glutinous rice cakes are a traditional snack made primarily from fresh wild vegetables and glutinous rice. The preparation involves steaming the glutinous rice until cooked, then mashing it into a paste, mixing it with finely chopped wild vegetables, and shaping it into small round cakes. Finally, the wild vegetable glutinous rice cakes are pan-fried until golden brown on both sides.
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  Water Chestnut Pork Slab

  A dish made from minced pork and water chestnuts, mixed and steamed to create a tender, crisp texture with a fresh taste.
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  Fish Roe Shrimp Paste

  A dish made from fresh shrimp paste and fish roe, featuring a delicate, chewy texture and rich, savory flavor, typically steamed or simmered in broth.
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  Yellow Catfish

  A Sichuan dish made with fresh yellow catfish, cooked in a spicy sauce with fermented bean paste and chili peppers.

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