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Li Ji Shang Pin Xuan · Anhui and Cantonese Fusion Cuisine (Huangshan Road Store)

地方菜 · ⭐ 4.2

2nd Floor, Shengjing Building, Huangshan Road (80 meters east of Exit 2, National University of Defense Technology Metro Station)

Dishes

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  Signature Baking Crab

  Fresh crab stir-fried with garlic, chili, and onions, then coated in crispy breadcrumbs for a rich, aromatic flavor.
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  Li's Five-Spice Pork Intestine Stew

  Li's Five-Spice Pork Intestine Stew is a braised dish featuring pork large intestine as the main ingredient. The primary method involves thoroughly cleaning the intestines, blanching to remove any unwanted odor, then simmering them in a pot with five spices (star anise, cinnamon, Sichuan pepper, cloves, and fennel seeds), along with seasonings like soy sauce, cooking wine, and sugar. The stew is cooked over low heat for an extended period until the intestines become tender and flavorful, and the broth turns rich and concentrated. The finished dish has a reddish-brown color, a soft and glutinous texture, and a rich, aromatic flavor from the braising spices.
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  Li's Steamed Pork with Rice Noodle Residue

  Li's Steamed Pork with Rice Noodle Residue is a traditional home-style dish. The main ingredients are pork belly and rice noodle residue (crushed rice noodles) produced during the noodle-making process. To prepare, the pork belly is sliced thinly and marinated with seasonings like soy sauce, cooking wine, minced ginger, and garlic. The marinated slices are then evenly coated with the rice noodle residue and placed in a steamer or bowl. They are steamed over high heat for 40 minutes to 1 hour until the meat becomes tender and the residue fully absorbs the meat juices. The finished dish features tender, fall-apart pork and soft, glutinous rice noodle residue with a rich aroma of rice and meat.
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  Li's Braised Small Mandarin Fish

  Fresh small mandarin fish braised with soy sauce, sugar, and aromatics for a savory, tender dish.
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  Li Ji Braised Black Pig Meat

  Li Ji Braised Black Pig Meat features tender black pig meat slowly stewed with brown sugar, soy sauce, and spices for a rich, savory flavor.
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  Fava Bean and Pork丁 Sauce

  A home-style dish made with fava beans, pork cubes, and seasonings, stir-fried to a savory, slightly spicy flavor.
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  Tiger Prawn Balls with Salad Dressing

  This dish features fresh tiger prawns as the main ingredient. The prawn meat is minced or pureed by hand, mixed with a small amount of egg white and starch for binding, then shaped into balls and cooked by poaching or light frying. The signature salad dressing is typically a blend of mayonnaise, condensed milk, and lemon juice or white vinegar, resulting in a creamy, sweet-sour, and slightly salty sauce. The prawn balls are plated and either drizzled with or served alongside the dressing, sometimes accompanied by shredded lettuce or diced fruit.
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  Salad Dressing Shrimp Balls

  Fresh shrimp balls coated in batter and deep-fried, then tossed in a tangy salad dressing for a crisp, savory bite.
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  Blanched Bok Choy Sprouts

  Steamed mustard greens sprouts is a dish featuring mustard greens sprouts as the main ingredient. The sprouts are quickly blanched in boiling water, drained, and served with a seasoning sauce or plain. Simple to prepare, it retains the crisp texture and natural flavor of the sprouts.
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  Giant Grouper

  Tiger grouper is a common saltwater fish typically cooked by steaming or braising. The main ingredient is tiger grouper fish, with辅料 including ginger, scallions, and soy sauce. Steaming preserves the tenderness of the fish meat, while braising allows the fish to absorb the rich flavors of the sauce.
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  Old Chicken Soup

  Old hen soup is made primarily with chicken, typically using a mature hen, and seasoned with辅料 such as ginger slices and green onion segments. It is slowly simmered for several hours to create a clear or slightly yellow broth, with tender chicken and a rich, flavorful soup.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Tomato and Egg Soup

  Tomato egg soup is a soup dish primarily made with tomatoes and eggs. After cutting the tomatoes into pieces and boiling them in water, beaten egg liquid is added and stirred to form egg flowers. Finally, it is seasoned to taste. The preparation process is simple, the soup has a bright color, and the texture is smooth.
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  Black Truffle Wagyu Beef Cubes

  Premium wagyu beef cubes stir-fried with black truffle for a rich, savory flavor and tender texture.

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