Li Family Sliding Meat (Sunshine New Industry Building Branch)
小吃快餐 · ⭐ 3.7
Annex No. 18, No. 96, Qinghe Li North Section
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Annex No. 18, No. 96, Qinghe Li North Section. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Crispy Shrimp in Dry Pot, Dry Pot Duck Feet, Li Family Twice-Cooked Pork.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Chengdu
- Category: 小吃快餐
- Rating: 3.7
- Address: Annex No. 18, No. 96, Qinghe Li North Section
- Popular dishes: Crispy Shrimp in Dry Pot, Dry Pot Duck Feet, Li Family Twice-Cooked Pork, Fried Pork Crumbs with Bok Choy, Spicy Pepper and Century Egg
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Dishes
Crispy Shrimp in Dry PotA spicy Sichuan dish featuring crispy fried shrimp stir-fried with chili, garlic, and other seasonings in a dry pot.
Dry Pot Duck FeetA Sichuan dish featuring duck feet stir-fried in a dry pot with vegetables like bell peppers and onions, delivering a rich, spicy flavor.
Li Family Twice-Cooked PorkLi Family Twice-Cooked Pork is a Sichuan dish, mainly made with pork belly, doubanjiang, green pepper, and garlic. The pork is first boiled and then stir-fried with seasonings.
Fried Pork Crumbs with Bok ChoyYouzha Lianbai is a dish made primarily with pork cracklings and Chinese cabbage. First, fry the pork cracklings until fragrant, then add sliced cabbage and stir-fry until just cooked through. Season and serve.
Spicy Pepper and Century EggBurned pepper egg is a dish primarily made with preserved eggs and burned peppers. The preparation involves peeling and slicing the preserved eggs, then mixing them with the burned peppers and seasonings to create a unique texture and flavor.
Sweet and Sour Crispy FishSweet and sour crispy fish is a dish made from fresh carp or grass carp. The fish is marinated, coated in starch paste, then deep-fried until the skin is crispy. A sweet and sour sauce made from sugar, vinegar, soy sauce, and ketchup is poured over the fish, making the meat tender and juicy with a crisp exterior and balanced sweet-sour flavor.
Braised Eel in Brown SauceA dish made by slow-cooking fresh eel with soy sauce, sugar, and aromatics until tender and flavorful.
Braised Fresh Beef BrisketFresh beef brisket braised with scallions, ginger, star anise, soy sauce, and other seasonings, slowly stewed to tender texture and rich savory flavor.
Old Salted Vegetable and Pork SoupA traditional Sichuan soup made with aged salted vegetables and tender pork slices, offering a savory and refreshing taste.
Celery and Pepper Beef FillingCelery and Pepper Beef Filling is a dish made with beef filling, celery, and pepper. The beef is minced and mixed with chopped celery and pepper, then stir-fried with seasonings.
Garlic Pork SlicesGarlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.