Yang's Palace 杨公馆

An Classic Sichuan Side Dish. Tender Poached Chicken Smothered In A Fiery Red Oil Sauce Made With Chicken Stock, Soy Sauce, Chinkiang Vinegar, Chilli Oil, Sugar And Sichuan Pepper. It’S Cold Dish

Steamed Scallops With Ginger And Spring Onion

It’S Cold Dish

It’S Cold Dish

Pork And Leeks

Honey Roast Pork Buns

Pan Fried Pork Dumplings

Crispy Prawns Roll.

Braised Pork/ Beef

Stir-Fried With Traditional Sichuan Hot Pot Base Ingredients, Such As Fermented Broad Bean Paste, Aromatics And Liberal Amounts Of Dried Red Chillies And Sichuan Peppercorn On High Heat. Spicy, Numbing And Addictive.

Stir-Fried With Traditional Sichuan Hot Pot Base Ingredients, Such As Fermented Broad Bean Paste, Aromatics And Liberal Amounts Of Dried Red Chillies And Sichuan Peppercorn On High Heat. Spicy, Numbing And Addictive.

Aubergine Braised In A Complex And Deliciously Garlicky Sauce. The 'Fish-Fragrant' Flavour Is One Of Sichuan's Most Popular Flavour Combinations (Spicy, Sweet, Sour And Savoury) And It Has Nothing To Do With Fish.

A Classic Hunan Dish. Thinly Sliced Marinated Beef Stir-Fried With Cumin, Ginger, Garlic And Chilli Results In A Fragrant And Aromatic Dish.

Potatoes Julienned By Knife And Stir-Fried With Tangy Spices. The Thin Strips Of Potatoes Remain A Little Crunchy With An Exciting Flavour.

Green Beans Are First Deep-Fried Quickly Then Stir-Fried With Aromatics And Minced Meat. Tender-Crisp And Flavorful, With A Distinctive Blistered Exterior.

A Hot, Flavoursome And Addictive Sichuan Dish. Tender White Fish Simmered In An Aromatic Broth Seasoned With Sichuan Chilli Bean Paste And A Generous Amount Of Spices.

Tastes Spicy, A Little Salty, Very Spice. "Xuewang" Refers Xuetoufu, Usually With Blood Of Pigs To Cook With Sliced Pork, Fish, Vegetables,And Chinese Flavours

A Hot, Flavoursome And Addictive Sichuan Dish. Tender Marinated Beef Simmered In An Aromatic Broth Seasoned With Sichuan Chilli Bean Paste And A Generous Amount Of Spices.

A Moreish Dish Of Deep Fried Chicken Cubes In An Avalanche Of Smoky Dried Chillies, Numbing Sichuan Peppercorns, Nutty Sesame Seeds And Tons Of Other Aromatics.

A Tasty And Spicy Szechuan-Inspired Dish With Prawns, Chilli Peppers, Vegetables And Peanuts

Pork Belly Is First Simmered Then Sliced Thin And Fried With Chilli Bean Paste. Spicy And Savoury With Tender And Crisp Texture Like Bacon.

Thinly Sliced Fish Poached In A Rich Piquant Broth Made Of Stock And Pickled Mustard Leaves. Goes Perfectly With Steamed Rice, Especially On A Chilly Day.

Chinese Chive With Duck Blood In Spicy Sauce

With Barbequed Pork, Shrimp, Mushrooms, Tofu & Egg. Hearty, Spicy And Tangy Soup Jam-Packed With Flavour

Mixed Seafood

Salmon Head With Tofu In Soup Served For 3 People

Silky And Creamy Sweetcorn Soup With Crab Strips

Boiled Pork Dumplings In A Savoury Broth

Silky And Creamy Sweetcorn Soup With Chicken Strips

Thai Flavoured Soup With Shrimp, Meat ,Lemon Grass, Peas, Mushroom, Tomatoes, Chilli & Thai Herbs.

Meat And Vegetables Are Stir-Fried With Traditional Sichuan Hot Pot Base Ingredients, Such As Fermented Broad Bean Paste, Aromatics And Liberal Amounts Of Dried Red Chillies And Sichuan Peppercorn On High Heat. Spicy, Numbing And Addictive.

Popular In Sichuan And Hunan, Vinegary Pickled Long Beans Are Stir-Fried With Crisped Bits Of Ground Pork. Perfect For Pickle Lovers.

Stir Fry Shredded Pork With Green & Red Pepper

A Classic Hunan Dish Where The Cabbage Is Hand Torn To Protect The Nutrients And Moisute And Stir-Fried With Vinegar And Dried Red Chillies, Resulting In A Crisp, Fresh, Sweet And A Little Bit Sour And Spicy Dish.

Stir-Fried Cabbage With Crab Roe And Vermicelli

A Classic Favourite. Crispy Duck Served Shredded With Cucumber, Spring Onions, Hoisin Sauce And Pancakes

A Classic Favourite. Crispy Duck Served Shredded With Cucumber, Spring Onions, Hoisin Sauce And Pancakes

A Classic Favourite. Crispy Duck Served Shredded With Cucumber, Spring Onions, Hoisin Sauce And Pancakes

A Classic Favourite. Crispy Deep-Fried Chicken In A Tangy, Fruity Sauce With Chunky Vegetables

Tender Chicken Wok-Tossed With Green Peppers In A Savoury Black Bean Sauce

A Classic Favourite. Crispy Deep-Fried Pork In A Tangy, Fruity Sauce With Chunky Vegetables

Tender Beef Wok-Tossed With Green Peppers In A Savoury Black Bean Sauce

Succulent Prawns Coated In A Spicy And Vibrant Chilli Bean Paste Sauce

Tender Beef Coated In A Spicy And Vibrant Chilli Bean Paste Sauce

Braised Baby Cabbage In Superior Broth. Delicious And Healthy.

A Signature Northern Chinese Stir-Fry Made With “Three Treasures From The Ground”, Representing The Potato, Aubergine And Green Pepper In The Dish.

Potatoes Julienned By Knife And Stir-Fried With Tangy Spices. The Thin Strips Of Potatoes Remain A Little Crunchy With An Exciting Flavour.

Stir-Fried Rice Vermicelli Seasoned With Curry Powder, Vegetables, Scrambled Eggs And Meat

Flat Rice Noodles Wok-Fried With Tender Beef And Dark Soy Sauce

Steamed Rice Wok-Tossed With Roast Duck, Soy Sauce, Eggs And Mixed Veggies

Steamed Rice Wok-Tossed With Roast Pork, Soy Sauce, Eggs And Mixed Veggies

Our Best Seller. A Great Accompaniment To Your Favourite Chinese Mains.

Fujian Style Seafood And Meats

A Classic Summer Snack Of Shredded Chicken And Cold Noodle Salad Tossed In An Irresistible Sesame Sauce.

Slippery And Smooth Glass Noodles In A Spicy And Tangy Soup.

Popular In Northern China, Freshly Cooked Wheat Noodles Are Topped With Zhajiang Sauce, Made Of Fried Ground Pork Simmered In A Savoury Soybean Paste Sauce.

The Most Popular Noodle Dish From Sichuan. Freshly Cooked Wheat Noodles Tossed In A Spicy And Addictive Sauce Made Of Chilli Oil, Sichuan Pepper, Sesame Paste And Garlic Then Topped With Minced Meat And Pickled Mustard Greens.

Prawns Paste, Cucumbers, Carrots And Spring Onions

Prawns Paste, Cucumbers, Carrots And Spring Onions