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Impression Lizhuang Family Banquet (Sange Field Branch)

Sichuan cuisine · ⭐ 4.4

No. 338, Section 2, South Ring Road, Sanhe Subdistrict (next to Jiyuan Old Courtyard)

Dishes

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  18-Second Liver Stir-Fry

  A quick stir-fry dish made with fresh pork liver, cooked for just 18 seconds to retain tenderness and flavor.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Dry-mixed Purple Sweet Potato Noodles

  A dish made from purple sweet potato powder, steamed and mixed with seasonings for a soft, sweet taste.
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  Li Zhuang Big Knife Pork

  A traditional dish from Lizhuang, Yibin, Sichuan, made by slicing boiled pork belly paper-thin and serving with a special dipping sauce.
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  Lizhuang Wooden Barrel Fish

  A Sichuan dish featuring fresh carp cooked in a spicy and numbing sauce, served in a wooden barrel for enhanced aroma and flavor.
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  Lizhuang Xiliu Ba

  Lizhuang Xiliu Ba is a specialty snack from Lizhuang, Yibin, Sichuan, made with glutinous rice flour, brown sugar, and sesame. It's steamed into a soft, sweet paste and mixed with crushed peanuts for a rich, traditional flavor.
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  Lizhuang Suancai Black Fish

  Lizhuang Suancai Black Fish is a Sichuan dish made with black fish and pickled vegetables, along with ginger and garlic. The tender meat of the black fish pairs well with the sour taste of the pickled vegetables, offering a rich and flavorful experience.
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  Li Zhuang Intangible Cultural Heritage Big Knife White Meat

  Li Zhuang Intangible Cultural Heritage Big Knife White Meat is a Sichuan dish made mainly with pork. It is marinated, cooked, and sliced. The characteristics are tender meat, fresh taste, and a rich salty and five-spice flavor.
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  Seafood Hot Pot

  Seafood hot pot features various seafood like shrimp, crab, shellfish, and squid, paired with vegetables and tofu, cooked in a special spicy麻汤底. Clean the seafood, add it with vegetables to the pot, pour in a broth made from Sichuan pepper, chili, and doubanjiang, then cook until done.
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  Steamed Shell Shrimp

  Fresh shell shrimp steamed with garlic and ginger, resulting in tender and flavorful meat.
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  Stuffed Pork Ribs with Glutinous Rice

  Stuffed pork ribs with glutinous rice, marinated ribs are steamed with soaked rice, absorbing the rich flavor and becoming soft and sticky while the ribs stay tender and juicy.
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  Beauty's Sweet Potato Noodles

  A spicy and flavorful dish made with sweet potato noodles, seasoned with chili oil, garlic, and herbs.
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  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
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  Brain and Intestine Stir-fry

  A spicy Sichuan dish made with pig brain and intestines, stir-fried with chili, garlic, and Sichuan peppercorns for a bold, aromatic flavor.
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  Tofu Soup with Greens

  A light and nutritious dish made by simmering fresh greens in soybean soup.
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  Twice-Cooked Pork

  A classic Sichuan dish made by boiling pork belly, slicing it, and stir-frying with fermented bean paste and green onions for a rich, spicy flavor.
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  Huo Xiang Big Crucian Carp

  Fresh crucian carp steamed with Houttuynia cordata, resulting in tender fish and a distinctive herbal aroma.

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