Yiye Wang Bieji
农家菜 · ⭐ 3.7
100 meters west of the intersection of Yingcai Street and Jinhe Road, south side of the road (Unit 104, Building 1, North Gate of Rongchuang Longfu Phase I)
Dishes
Inner Mongolia Lamb RibsInner Mongolia lamb ribs made with premium lamb ribs, marinated and grilled over charcoal for a tender, flavorful dish.
Bashu's Legendary Spicy BullfrogSpicy bullfrog dish from Bashu region, featuring tender frog meat stir-fried with chili, Sichuan pepper, and fermented bean paste for a bold, numbing flavor.
Base SeasoningA base seasoning used in cooking, primarily made by stir-frying a blend of spices, chili peppers, Sichuan peppercorns, doubanjiang (fermented broad bean paste), ginger, garlic, and scallions. It serves as the foundational flavoring for hot pot, spicy boiled noodles, and other similar dishes. Through simmering or stir-frying, the various spices and seasonings meld together to create a rich and aromatic taste.
Chai Chicken Big Plate ChickenA dish made with free-range chicken and vegetables, slow-cooked in a spicy sauce served in a large plate.
Xiangchu Legend King BoneA slow-cooked beef bone dish with secret spices and chili, featuring tender meat and rich, aromatic broth—typical of Hunan cuisine.
Charcoal Pot LambA dish of fresh lamb slowly stewed in a charcoal pot with ingredients like radish and vermicelli, resulting in tender meat and rich broth.
Beef BrisketBeef brisket is primarily made from the rib section of beef, slow-cooked to perfection. The meat is tender with a slight chewiness from its connective tissues, making it ideal for slow cooking to bring out rich flavors. It is typically cooked with spices and vegetables until tender and flavorful, resulting in a rich and savory broth.
Carbon Pot ChickenA dish of chicken slowly stewed in a charcoal pot, seasoned with ginger, scallions, and chili for a rich, savory flavor.
Bàiwáng BiéjīA classic Chinese dish featuring soft-shell turtle and chicken, slowly stewed to create a rich, savory flavor.