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Little Li Specialties Restaurant (Mingfa Plaza Branch)

Sichuan cuisine · ⭐ 3.7

Level F1, Nanjing Mingfa Commercial Plaza, No. 99 Yulan Road

Dishes

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  Stove Pot Chicken

  Stewed chicken in a clay pot is a dish primarily made with chicken, cooked with various spices and seasonal vegetables. Its distinctive feature lies in the use of a specially designed clay pot that ensures even heating, preserving the tender texture of the chicken. During cooking, flatbread is placed around the edge of the pot and steamed together, resulting in a crispy top and chewy bottom that absorbs the rich broth, creating a deliciously flavorful dish.
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  Sichuan Spicy Fish

  Spicy fish dish made with fresh carp, vegetables, and Sichuan peppercorns and chili peppers for a bold, numbing heat.
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  Dry-Fried Green Beans

  Dry-fried green beans is a home-style dish primarily made with green beans and minced pork. The preparation involves stir-frying the green beans until slightly charred, then adding seasonings and minced pork to cook through. Finally, garlic flakes are sprinkled before serving to enhance the aroma.
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  Spicy Pot Chicken

  Dry Pot Chicken is a dish made primarily with chicken, stir-fried with various spices and vegetables. The chicken is cut into pieces, marinated, then stir-fried together with chili peppers, garlic, ginger, and other seasonings. Finally, onions and green peppers are added and stir-fried evenly to create a flavorful, spicy dry pot style dish.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Huaiyang Stir-Fry

  A classic Huaiyang dish made with pork, green pepper, and carrot, stir-fried quickly with garlic for a fresh and savory taste.
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  West Lake Beef Soup

  West Lake Beef Soup is a traditional soup made primarily with beef, tofu, and mushrooms. The preparation involves mincing the beef, marinating it with seasonings, then combining it with chopped tofu and mushrooms in a pot. Add broth or water, simmer until thickened, then pour in beaten eggs and garnish with cilantro.
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  Tofu Fish

  Douban Fish is a dish primarily made with fresh tofu and fish meat, typically using sliced grass carp or carp. The fish slices are marinated with cooking wine and salt before being cooked together with tofu blocks in a pot. Boiling broth or water is added, along with ingredients such as ginger slices and scallions. Finally, the sauce is thickened to create a rich, glossy coating that clings to the ingredients.
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  Sweet Rice Balls in Fermented Rice Wine

  Sweet glutinous rice balls cooked in fermented rice wine, made from glutinous rice flour and brewed rice wine (jiu niao). The dough is shaped into small balls, boiled, then mixed with the fermented rice wine. Add ingredients like goji berries or red dates for flavor. Soft, chewy texture with a subtle wine aroma.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Sour Radish Fish

  Sour radish fish is a dish featuring fresh fish and sour radish. The fish is marinated, then pan-fried or steamed, and simmered with sliced sour radish to absorb its tangy aroma. The sour radish adds a unique acidity and crisp texture that contrasts beautifully with the tender fish.
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  Fish Head and Tofu Soup

  Fish head tofu soup is made primarily from fish head and tofu. After lightly frying the fish head, water is added and simmered. Tofu cubes are then added and slowly cooked until the broth turns milky white and the ingredients are well infused.

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