Close

Li Xiang Small Restaurant

Home-style Chinese cuisine · ⭐ 3.8

2nd Floor, No. 52 Hongxing Road (directly opposite Building C, Fushi Plaza)

Dishes

• 

  Braised Dish Platter

  A classic Chinese cold dish featuring a variety of ingredients like tofu, eggs, pork trotters, chicken wings, and bean curd sheets, slowly simmered in a secret braising sauce for rich flavor.
• 

  Salted Meat Platter

  A cold dish featuring various salted meats such as pork, chicken, and duck, air-dried or smoked, sliced and arranged on a platter for a savory, salty flavor.
• 

  Garlic Stir-fried Salted Pork

  A classic Chinese home-style dish made by stir-frying salted pork with garlic, resulting in a savory and aromatic flavor.
• 

  Salt and Pepper Shrimp

  Salt and pepper shrimp is a dish primarily made with fresh shrimp. The shrimp are cleaned, then blanched or fried until cooked, before being stir-fried with salt and pepper (a mixture of Sichuan peppercorns and salt) to evenly coat the shrimp with the flavorful seasoning. Garlic and ginger are typically added during cooking to enhance aroma.
• 

  Spicy麻 Chicken

  Spicy麻 chicken is a dish made primarily with chicken and seasoned with Sichuan pepper, green onion, ginger, and other ingredients. The chicken is carefully prepared to ensure a tender texture, then drizzled with a specially crafted spicy麻 sauce, making the entire dish rich in numbing and fragrant flavors with a unique taste.
• 

  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
• 

  Jiangnan Smoked Fish

  Jiangnan smoked fish is a Chinese dish made from grass carp or black carp. The fish is cut into pieces, marinated, fried until golden, then simmered with sugar, soy sauce, and vinegar to coat the pieces in a rich sauce.
• 

  Raw-Braised Fish Chunks

  Raw-Braised Fish Chunks is a dish made primarily with fresh fish pieces. The main cooking method involves placing the fish chunks with seasonings such as ginger slices, garlic cloves, and scallion sections into a clay pot or a well-sealed pot. A small amount of cooking wine and soy sauce is added, then the pot is covered and heated over medium-low heat to braise the fish directly. No water or only a minimal amount is added during cooking; the fish is cooked using its own moisture and steam, keeping the flesh tender. Fish with few bones and thick flesh, such as perch, mandarin fish, or grass carp, are typically used. The finished dish features fish that is flavorful and aromatic, preserving its original taste.
• 

  White-Cut Chicken

  White-cut chicken is a traditional Chinese dish made with tender chicken as the main ingredient, carefully prepared to preserve the original flavor of the meat. The preparation method mainly involves boiling the whole chicken until cooked, then cutting it into small pieces. The skin turns golden and tempting, while the meat remains fresh, tender, and juicy.
• 

  Century Egg Tofu

  Pidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
• 

  Scrambled Eggs with Chives

  Scrambled Eggs with Chives is a home-style dish made primarily with eggs and fresh chives (or Chinese chives). The eggs are beaten into a liquid, and the chives are washed and cut into sections. Oil is heated in a wok, and the egg mixture is poured in and quickly scrambled until set, then set aside. The chive sections are stir-fried until tender, and the scrambled eggs are returned to the wok. Seasoned simply with salt, the ingredients are stir-fried together until well combined. The dish features a vibrant yellow and green color, with a tender texture and a blend of egg fragrance and the distinct aroma of chives.
• 

  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.
• 

  Crucian Carp and Tofu Soup

  Crucian carp and tofu soup is made from crucian carp and tofu. After cleaning the fish, pan-fry until lightly golden on both sides, then simmer with water until the broth turns milky white. Add cubed tofu and continue cooking to create a rich, flavorful soup with tender ingredients.

Reviews