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Mengxiang Inn (Limutai Store)

Home-style Chinese cuisine · ⭐ 3.8

Beside the Shuttle Bus Service Center, Limushan Scenic Area, Taipinggou Village, Huangma Road, Xiaying Town

Dishes

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  Cold Dish Combo

  Cold dish platter with two types of cold dishes, featuring ingredients like cucumber, carrot, tofu skin, jellyfish, and chicken breast, mixed with seasonings such as soy sauce, vinegar, sesame oil, garlic, and chili oil, then chilled before serving.
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  Grilled Lamb Skewers

  Lamb skewers are made primarily from fresh lamb, cut into uniform small pieces and threaded onto bamboo or metal skewers. After marinating, they are slowly grilled over charcoal, turning frequently to ensure even heating. They are cooked until the surface turns golden brown and the meat becomes tender, releasing a rich aroma.
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  Grilled Sausage

  A grilled sausage is a meat product made primarily from pork, beef, or chicken, which is minced, seasoned, stuffed into casings, and then baked. It has a golden, crispy exterior and tender, juicy interior with an irresistible aroma.
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  Steamed Taro

  Steamed taro is a dish made primarily with taro, prepared by steaming. The taro is peeled, cut into pieces or slices, and steamed until tender, with a soft texture and natural sweetness.
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  Steamed Meat Bowl

  Steamed pork bowl is a dish made with fatty pork belly, marinated and steamed in a bowl with seasonings. Often cooked with potatoes and carrots to create tender meat and rich broth.
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  Pork Tenderloin Skewers

  Loin skewers mainly use pork loin, cut into cubes, threaded onto bamboo skewers, marinated, then grilled or fried. Crispy outside, tender inside, rich in flavor.
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  Stewed Fish in Iron Pot

  Iron pot stewed big fish is a dish made with fresh large fish as the main ingredient, combined with potatoes, vermicelli, tofu, and other ingredients, slowly simmered in an iron pot. First, clean the fish and pan-fry it until golden brown on both sides. Then stir-fry aromatics such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste) to release their fragrance. Add water or broth and simmer. Finally, add the side ingredients and braise together until fully flavored.
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  Spicy Duck Blood

  Spicy duck blood is a dish made primarily with duck blood, which is blanched to remove odor, then stir-fried or stewed with chili, Sichuan pepper, and doubanjiang to absorb the spicy flavor. It pairs well with bean sprouts or greens for added texture.

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