Yang Ming Tian Xia · Jinsha North Road Branch
烧烤 · ⭐ 3.5
No. 570 Jinsha North Road
Dishes
Braised PotatoesA Chinese home-style dish made by simmering potatoes in a savory sauce with spices like star anise and cinnamon.
Xinjiang FlatbreadXinjiang naan is a flatbread made from flour, water, salt, and yeast. After fermentation, it's rolled into a circle and baked in an oven or on a skillet until golden and crispy. Add sesame, mutton fat, or onions for flavor—commonly eaten as a staple in Xinjiang.
Xinjiang Meat SausageA traditional sausage made from pork, seasoned with onions and spices, then dried or smoked. Known for its savory flavor and chewy texture.
Fresh Charcoal-Roasted Lamb RibsFresh charcoal-roasted lamb ribs made with premium lamb ribs, marinated and grilled over charcoal for a smoky, tender flavor.
Roasted Chicken ThighRoast chicken leg is a dish made primarily from chicken legs, prepared through roasting. After marinating, the chicken legs are placed on a grill and roasted at a moderate temperature until the skin turns golden and crispy, while the meat inside remains tender and juicy.
Mustard Cucumber StripsA refreshing cold dish made with cucumber strips mixed with mustard, salt, and sugar for a spicy and tangy flavor.
Spicy Braised Pork IntestinesSpicy braised pork intestines are primarily made from pig intestines, which are thoroughly cleaned and then slowly simmered in a seasoned broth with various spices and seasonings, allowing them to fully absorb the rich flavors of the braising liquid. The finished product has a soft yet chewy texture with a deeply flavorful taste.
Spicy Braised Goose IntestinesSpicy Braised Goose Intestines is a dish primarily made from fresh goose intestines. The intestines are thoroughly cleaned and excess fat is removed. They are then simmered in a specially prepared master stock, typically made from star anise, cinnamon, Sichuan peppercorns, dried chilies, ginger, soy sauce, cooking wine, and various other spices and seasonings. The slow braising process allows the intestines to fully absorb the fragrant and spicy flavors of the stock. The finished dish features a crisp texture with a rich, savory, and distinctly spicy taste.
Spicy Rabbit LegSpicy rabbit leg made with tender meat and bold Sichuan spices, a classic dish from the spicy cuisine of Sichuan province.
Spicy Rabbit HeadsSpicy rabbit heads are a dish made primarily from rabbit heads, blanched and then stewed or stir-fried with chili peppers, Sichuan peppercorns, and other spices. The rabbit heads are cleaned thoroughly and fully infused with flavor, resulting in a soft, richly flavored dish.
Spicy OctopusSpicy octopus is a dish featuring fresh octopus, blanched and stir-fried with chili, Sichuan pepper, ginger, and garlic, delivering a bold spicy, numbing, and aromatic flavor with a chewy texture.