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Liule Mi Dumpling Izakaya

日料 · ⭐ 4.7

No. 190, Shanxi Road, Heping District

Dishes

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  南蛮炸鸡块

  南蛮炸鸡块以鸡腿肉为主料，经腌制后裹上淀粉或面糊，放入油锅中炸至金黄酥脆。成品外皮酥脆，内里多汁，常搭配特制酱汁食用。
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  Wagyu Mapo Tofu

  Wagyu Mapo Tofu features tender tofu with minced wagyu beef, stir-fried with doubanjiang, Sichuan peppercorns, garlic, and ginger for a rich, flavorful dish.
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  Tianjin Fried Rice

  Tianjin fried rice is made with rice and stir-fried with eggs, shrimp, ham, and green peas. Seasoned ingredients are mixed with rice and finished with a touch of soy sauce and sesame oil for distinct grains and layered flavor.
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  Hand-Made Fresh Shrimp Cake

  Fresh shrimp is hand-pounded into paste, mixed with seasonings and shaped into cakes, then pan-fried until golden and tender.
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  Japanese Pan-Fried Dumplings

  Japanese pan-fried dumplings are made with pork and vegetables wrapped in thin dough, then pan-fried. Cooked by searing then steaming, they develop a golden crispy bottom while keeping the inside juicy and tender.
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  Yuzu Vinegar Chicken Skin

  Pomelo vinegar chicken skin is a dish primarily made with chicken skin, seasoned with pomelo vinegar. The preparation involves frying the chicken skin until golden and crispy, then drizzling it with specially prepared pomelo vinegar to add a refreshing fruity aroma.
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  Charcoal-Grilled Chicken

  Whole chicken roasted slowly over charcoal fire. The skin is crispy and fragrant, while the meat remains tender and juicy, infused with a distinct smoky aroma.
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  Sea Urchin Dumplings

  Sea urchin dumplings filled with fresh sea urchin and pork, pan-fried until golden and crispy, offering a rich, oceanic flavor.
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  Yakitori Platter

  Yakitori platter is a delicacy made by grilling various small bird meats on skewers. Fresh bird meat is marinated, then threaded onto bamboo skewers and slowly grilled over charcoal until golden and crispy. Served with a specially crafted sauce, it presents an enticing color and aroma.
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  Basil Sausage

  Basil sausage is made from pork mixed with basil leaves, garlic, salt, and black pepper, then stuffed into casings. It's typically cured, stuffed, and dried or cooked, resulting in a flavorful, firm-textured sausage with rich basil aroma.
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  Crispy Skin Soft-Boiled Century Egg with Pomelo Vinegar

  Made from century egg, the outer layer is fried to form a crispy tiger-striped crust, while the inside remains soft and runny. Topped with pomelo vinegar for a refreshing sweet-and-sour flavor with layered texture.
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  Large Fried Oysters

  Fresh large oysters are coated in a light batter and deep-fried until golden and crispy, offering a tender interior with a savory crunch.
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  Thick Bone Soup Intestine Pot

  A rich bone broth pot featuring pork intestines, slow-cooked with aromatic spices and bones for a deeply savory flavor.
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  Pan-Seared Fig and Foie Gras

  Pan-seared foie gras paired with fresh figs, creating a rich, savory dish with natural sweetness and delicate texture.
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  Foie Gras Rice

  Foie gras rice dish served over rice, featuring pan-seared foie gras slices seasoned and cooked to a crispy exterior with a tender interior, often mixed with or served alongside rice. Some recipes include onions, red wine, or broth for added flavor.

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