Yanbang Restaurant (Shuangliu Store)
川菜 · ⭐ 3.9
2nd Floor, Gemeng Hotel Shuangliu Jinhui Ai Branch, No. 105, Xinyuan Road
Dishes
Young Ginger with CatfishA Sichuan dish featuring young ginger and catfish, stir-fried with spices for a fragrant, slightly spicy flavor.
Shredded PotatoesShredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
Skin SoupA soup made from pork skin or chicken feet, slowly simmered to create a rich, gelatinous broth with a smooth texture and savory flavor.
Sichuan-style Boiled Pork BellyA spicy Sichuan dish made by boiling steamed pork belly in a seasoned sauce with chili and Sichuan peppercorns.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Pan-fried Pork IntestinesA Chinese dish made by pan-frying cleaned pork intestines with aromatics until crispy outside and tender inside.
Zigong Cold NoodlesZigong cold noodles are a spicy and tangy Sichuan snack made from starch, served chilled with a flavorful sauce of chili oil, vinegar, soy sauce, garlic, and Sichuan pepper.
Mugwort Chicken FeetA nourishing dish made with fresh mugwort and free-range chicken feet, slowly stewed to blend herbal fragrance with savory tenderness.
Garlic Mashed Pea ShootsA dish made with fresh pea shoots stir-fried with garlic, offering a light and savory flavor.
Fresh Spicy Rabbit in PotFresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.