Lizi Ba Liangshan Chicken (Jiefangbei Yingli Eight Chickens Branch)
Sichuan cuisine · ⭐ 4.7
4th Floor, Yingli Darongcheng, No. 26 Minquan Road, Jiefangbei Subdistrict
Dragon Mate tips
If you are traveling in China to visit Chongqing, this restaurant is worth a stop for great food. This restaurant is located at 4th Floor, Yingli Darongcheng, No. 26 Minquan Road, Jiefangbei Subdistrict. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Li Ziba Chestnut Chicken, Liziba Liangshan Chicken Pot, Lizhiba Liangshan Chicken Mini Pot.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chongqing
- Category: Sichuan cuisine
- Rating: 4.7
- Address: 4th Floor, Yingli Darongcheng, No. 26 Minquan Road, Jiefangbei Subdistrict
- Popular dishes: Li Ziba Chestnut Chicken, Liziba Liangshan Chicken Pot, Lizhiba Liangshan Chicken Mini Pot, Liziba Sand参, Liziba Taro
China trip · China travel
Traveling in China? For your China trip and China travel needs—finding great food, discovering beautiful sights, ordering dishes, and communicating—Dragon Mate can handle it all. Dragon Mate is the most useful assistant for traveling in China.
Dishes
Li Ziba Chestnut ChickenA Sichuan-style dish featuring chicken and chestnuts, slow-cooked to a rich, savory flavor with tender meat and sweet chestnuts.
Liziba Liangshan Chicken PotA Sichuan-style pot dish featuring chicken, vegetables, and a spicy sauce, known for its rich aroma and bold flavors.
Lizhiba Liangshan Chicken Mini PotLizhiba Liangshan Chicken Mini Pot is a Sichuan dish made with Liangshan chicken, vegetables, and seasonings, cooked in a small pot. It has a fresh and fragrant taste with tender meat.
Liziba Sand参A Sichuan-style home dish made with sand参, minced pork, and vegetables, offering a savory and slightly spicy flavor.
Liziba TaroA Sichuan-style dish made with taro stir-fried with fermented broad bean paste and chili, offering a spicy and savory flavor.
Seaweed TwistsSeaweed twisted snacks are made from flour, water, and seasonings, kneaded into dough, rolled, cut, twisted, then fried. Coated with seaweed flakes, they offer a unique seaweed aroma and crispy texture.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Sweet and Sour PeanutsPeanuts in aged vinegar is a cold dish made by mixing shelled, boiled peanuts with vinegar, sugar, salt, garlic, and a touch of chili for flavor.
Preserved Pork with Baby Bok Choy Stir-fryA classic Chinese home-style dish featuring preserved pork and baby bok choy, stir-fried for a savory, satisfying meal.
Taro ChickenYutou Chicken is a dish primarily made with chicken and taro. The chicken is cut into pieces and simmered together with taro, along with appropriate seasonings. It is slowly stewed over low heat until the chicken becomes tender and the taro softens, resulting in a rich and flavorful broth.
TaroTaro is a root vegetable, with taro as the main ingredient, typically cooked by steaming, boiling, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs or chicken to make taro stew or taro soup.
Tremella SoupSilver ear soup is a soup dish primarily made with silver ear fungus, and it's simple to prepare. First, soak the silver ear fungus and tear it into small pieces, then add it along with ingredients like red dates and goji berries to a pot, pour in an appropriate amount of water, and simmer slowly until the silver ear becomes soft. Finally, add rock sugar for seasoning.
Chicken Brother's Crispy PorkA traditional Chinese dish made with pork that is marinated, coated in batter, and deep-fried until crispy, served with a spicy or tangy sauce.