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Hua Yan Jie · Sichuan Leshan Xiao Chi (Lang Yuan Zong Dian)

Sichuan cuisine · ⭐ 4.6

No. 55 Banjieta Road, Langyuan Station A2-5, Huayan Street · Sichuan Food Research Institute (Langyuan LAB Store)

Dishes

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  Spiced Fried Skewers

  A skewer of braised and fried snacks is a street food made by threading various ingredients like meat, vegetables, and tofu on bamboo sticks, then braising and frying them. Common ingredients include chicken wings, potatoes, bean skin, and lotus root slices.
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  Le Shan Braised Skewers

  A specialty from Leshan, Sichuan, featuring skewered ingredients deep-fried and then simmered in a rich, spiced broth for a flavorful, crispy yet tender bite.
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  Le Shan Bo Bo Chicken

  Leshan Poba Chicken is a Sichuan specialty dish primarily made with chicken and various spices. The chicken is sliced thinly, threaded onto bamboo skewers, and soaked in a spicy and numbing broth to fully absorb the flavors. It is then served together with the spicy broth in the bowl for diners to enjoy.
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  Crispy Tofu with Sauce

  Baojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
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  Niangniang's Kimchi

  Made from cabbage, radish, and other vegetables, fermented with salt, chili, garlic, and ginger. Natural fermentation gives it a unique flavor, crisp texture, and spicy sour taste.
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  Sichuan-style Chicken Noodles

  Sichuan-style chicken noodle salad features shredded boiled chicken breast, cooked noodles, cucumber and carrot strips, and a special sauce, all mixed together.
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  Gele Mountain Spicy Chicken

  Spicy chicken dish made with chicken, dried chilies, and Sichuan peppercorns. Chicken is marinated, then stir-fried with chilies and peppers to achieve a crispy exterior and tender interior, infused with aromatic flavors.
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  Stir-fried Pea Shoots

  Clear stir-fried pea shoots is a dish primarily made with fresh pea shoots. The preparation method is simple: wash the pea shoots, add适量 of minced garlic, and lightly stir-fry in oil until cooked, preserving their natural flavor and showcasing the fresh, tender green color of the pea shoots.
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  Sweet Skin Duck

  Sweet-skinned duck is made primarily from duck, which is marinated, air-dried, and then fried or roasted. The duck skin has a reddish-brown color and is coated with a syrup to form a sweet crust, while the inner meat remains tender and flavorful.
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  Sweet Skin Duck (Non-spicy)

  Sweet-skinned duck is made from duck meat, marinated, air-dried, then fried or roasted. The skin is reddish-brown and crispy, while the meat inside remains tender. It's seasoned with sugar, soy sauce, and spices to create a sweet-savory flavor.
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  Brain Flower Tofu

  Brain flower tofu is a Chinese dish made with soft tofu, coated in a special sauce and seasonings. The tofu is fried until golden and then served with the sauce, offering a crispy texture and delicious flavor.
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  Zigong Boiled Beef in Chili Sauce

  Sichuan-style boiled beef dish with beef slices, bean sprouts, and cabbage. Beef is marinated, cooked in boiling water with vegetables, then topped with hot oil and spices like chili and Sichuan peppercorns for rich aroma.
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  Sour Cabbage and Pork Egg Fried Rice

  A savory fried rice dish made with sour cabbage, minced pork, and eggs, offering a tangy and satisfying flavor.
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  Crispy Potato Noodles

  Potato rice is a dish made primarily from potatoes and rice. Potatoes are cut into chunks, deep-fried until crispy, forming a 'potato crust'. Cooked rice is then stir-fried with the potatoes and seasoned evenly. Proper heat control ensures the potatoes stay crunchy while the rice absorbs the flavors.
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  Spicy Brain Tofu with Sauce

  Spicy brain flower with soft tofu is a dish made from pig brain and嫩豆腐. After cleaning, the brain is stir-fried with tofu and spices like chili, Sichuan pepper, and doubanjiang, resulting in rich flavors—soft tofu and tender brain.

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