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Liulin Xiao Guan (Contemporary Dingcheng Branch)

Hunan cuisine · ⭐ 4.2

B1 Level, East Entrance, Dangdai Shopping Mall, Fu Shi Road

Dishes

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  Emperor Qianlong's Cabbage

  乾隆白菜 is a cold dish made primarily from Napa cabbage leaves, seasoned with sesame sauce, aged vinegar, sugar, salt, and other seasonings. The preparation involves washing and tearing the cabbage leaves into small pieces, mixing them with the seasonings, refrigerating to marinate, and finally sprinkling with sesame seeds.
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  Ice Cream Bread Temptation

  Ice cream bread temptation is a dessert made primarily from bread and ice cream. Soft toast or baguette slices are filled with vanilla, chocolate, or other flavored ice cream and served chilled.
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  Grandmother's Braised Pork

  Grandmother's Braised Pork Belly is a dish made primarily from pork belly, prepared through steps such as stir-frying and slow stewing. The pork belly is cut into pieces, first stir-fried until slightly golden, then seasoned with caramelized sugar, cooking wine, ginger, scallions, and other ingredients, and slowly braised until the meat becomes tender and the sauce thickens.
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  Bighead Carp

  Big fish dish features fresh large fish like carp, crucian carp, or sea bass, cleaned and cut or cooked whole. Sautéed with scallions, ginger, and garlic, seasoned with soy sauce and cooking wine, then stewed in water or broth to tenderize the meat while keeping it smooth. Some recipes add tofu or potatoes for extra flavor.
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  Feizi Xiao Lychee Shrimp Balls

  Favored Concubine's Lychee Shrimp Balls feature fresh shrimp, lychee fruit, marinated and lightly coated in starch before frying to golden crispness. Crispy outside, tender inside, with sweet lychee enhancing the shrimp flavor.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Imperial Crispy Shrimp

  Imperial flaky shrimp features fresh shrimp, deveined with tails intact, marinated, coated in crispy pastry, and deep-fried until golden. Crispy exterior, tender shrimp inside, distinct layers of texture.
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  Small Restaurant Stewed Dishes

  Xiaoguan stew is a slow-cooked dish featuring various vegetables and meats like potatoes, carrots, tofu, pork, or chicken. Ingredients are cut into pieces, added to a pot with seasonings, and simmered until tender and flavorful.
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  Sichuan-style Spicy Chicken

  Sichuan-style saliva chicken uses chicken thighs or whole chicken, boiled, cooled, and sliced, then mixed with Sichuan pepper, chili oil, garlic, ginger, scallions, and sesame paste. Flavor layers are carefully balanced for a spicy, aromatic taste.
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  Fried Blood Sausage

  Fried blood sausage is a traditional Chinese snack made from pig intestines. After cleaning and marinating, it is cut into small segments and deep-fried in hot oil until golden and crispy on the outside while remaining tender inside. It can be enjoyed with seasonings for a rich and satisfying taste.
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  Roast Duck

  Roast duck is one of the特色 dishes of Beijing, made from high-quality meat ducks using a hanging oven roasting method. The finished product has a reddish-gold color, tender meat, and rich flavor.
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  Stir-Fried Three Delicacies

  Bao San Yang is a traditional Chinese dish primarily made with pork, pork liver, and pork kidneys. The ingredients are sliced and quickly stir-fried in oil with seasonings such as scallions, ginger, and garlic until fully cooked.

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