Liang Sanmei · Liang's Chicken No.8
Sichuan cuisine · ⭐ 4.3
No. 8, Group 12, Xinyi Village, Qingchengshan Avenue
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at No. 8, Group 12, Xinyi Village, Qingchengshan Avenue. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Farmhouse Sausage and Cured Meat Platter, Green Beans, 柴火鸡.
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: Chengdu
- Category: Sichuan cuisine
- Rating: 4.3
- Address: No. 8, Group 12, Xinyi Village, Qingchengshan Avenue
- Popular dishes: Farmhouse Sausage and Cured Meat Platter, Green Beans, 柴火鸡, Liang Chicken, Stir-Fried Wild Vegetables
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Dishes
Farmhouse Sausage and Cured Meat PlatterThe farmhouse cured meat and sausage platter consists of homemade cured meat and sausages, made using traditional methods of pickling and drying, with a rich salty flavor and unique taste.
Green BeansGreen beans are a common vegetable dish, primarily made with fresh green beans. To prepare, wash and cut the green beans into segments, then cook them thoroughly using methods such as stir-frying, boiling, or stewing. During cooking, you can add minced garlic and ginger slices for flavor while preserving their natural taste.
柴火鸡柴火鸡是一道以鸡肉为主要食材，用柴火灶慢炖而成的菜肴。通常选用土鸡或仔鸡，搭配土豆、胡萝卜、青椒等蔬菜，加入姜、蒜、干辣椒、八角等香料共同烹制。
Liang ChickenLiang chicken is a dish made with chicken as the main ingredient, marinated with sauce and seasonings, then fried or stir-fried. The main ingredients are chicken thighs or breast meat, with a tender texture and rich flavor.
Stir-Fried Wild VegetablesStir-fried wild vegetables is a home-style dish using seasonal wild greens like dandelion, purslane, and shepherd's purse. After washing and cutting, they're quickly stir-fried with garlic or ginger in hot oil until just cooked, then seasoned and served.
Specialty DishSpecialty dishes typically use local or restaurant-selected ingredients, prepared by stir-frying, stewing, steaming, or boiling. Common ingredients include meat, vegetables, and seasonings, with specific combinations varying by region and restaurant.
Side DishSide dishes typically refer to auxiliary dishes served alongside the main course, with primary ingredients including vegetables, soy products, and fungi. The cooking methods are mostly blanching, stir-frying, cold mixing, or steaming, to preserve the original flavor and texture of the ingredients.
Pan-Fried FlatbreadA traditional Chinese flatbread made from flour, pan-fried until golden and crispy on the outside, soft inside, often served with sauces or side dishes.
Pot-edge Steamed BunPotato bread is a flour-based dish made by rolling dough into thin sheets, cutting it into strips, boiling in water, and then cooking with vegetables and meat. It has a soft, chewy texture and delicious broth.
Spicy Boiled FishA classic Sichuan dish featuring tender fish fillets and vegetables in a spicy, numbing broth made with chili, Sichuan peppercorns, and fermented bean paste.