Yang Ji Long Fu (Shapingba Jinsha Tianjie Store)
川菜 · ⭐ 4.2
Unit A, 5th Floor, No. 09, Longhu Jinsha Tianjie, Zhan Nan Road
Dishes
Bald CommanderA dish made with pork head meat stewed in spices, tender and flavorful, often served at banquets or family meals.
Pumpkin Kung Pao ChickenA creative dish combining traditional Kung Pao chicken with pumpkin, featuring diced chicken, pumpkin cubes, and peanuts in a spicy-savory sauce.
Dagongguan Spicy ChickenDagongguan Spicy Chicken is a dish made by stir-frying chicken with dried chilies and Sichuan peppercorns. Main ingredients include chicken thighs or breasts, dried chilies, Sichuan peppercorns, scallions, ginger, and garlic. The chicken is marinated, then stir-fried with chilies and peppercorns to achieve a crispy exterior and tender interior with rich spicy aroma.
Mountain Yam Pork RollsA Chinese dish featuring mountain yam slices wrapped around pork belly, pan-fried or steamed for a tender, savory flavor.
Yang's Signature FishYang's signature fish dish uses fresh fish as the main ingredient, combined with various spices and a secret sauce. After careful marination, it is prepared using traditional cooking methods. The fish meat is tender, the broth rich and flavorful, and the dish presents an enticing color.
Yang's Private Braised GooseA delicately braised goose dish made with premium goose meat and a secret blend of spices, slow-cooked to perfection.
Warlord Rabbit in Republican Style民国霸王兔 is a dish primarily made with rabbit meat. The meat is marinated with wine, ginger, and other seasonings, then stir-fried with chili, Sichuan pepper, and doubanjiang, followed by stewing in water or broth until flavorful. It has a bright red color and tender texture.
Spicy Yellow Tripe StripsSpicy shredded yellow throat is a dish primarily made with yellow throat, which is sliced and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish has a bright red color, and the yellow throat strips are fresh, tender, and smooth in texture.
Pan-fried Vermicelli StewA savory dish of vermicelli pan-fried with minced pork and seasonings, then stewed in a clay pot until the bottom is crispy and flavors are deeply infused.
Brown Sugar Sticky Rice PorridgeRed sugar yin rice porridge uses yin rice and brown sugar as main ingredients. After soaking, yin rice is cooked until soft and sticky, then brown sugar is added and stirred until dissolved, forming a thick porridge. No additional ingredients are used to preserve the natural flavors.
Old-Style Tea-Smoked DuckOld-style tea-scented duck uses fresh duck, marinated and slowly stewed with tea leaves and spices, absorbing rich tea aroma and seasonings. The finished dish has a bright red color and tender meat with a strong tea fragrance.
Fermented Vegetables with Stir-Fried PorkOld pickled vegetable stir-fried pork belly is a dish made primarily with fatty pork and aged pickles. The pork slices are first boiled, then stir-fried to render fat, followed by adding the pickles and seasoning. Proper heat control ensures tender, non-greasy meat and flavorful, tangy pickles.
Sizzling Beef with Green and Red PeppersA sizzling dish of tender beef slices stir-fried with green and red peppers on a hot iron plate, delivering a bold, spicy flavor.