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Liao Sichuan Cuisine (Jinhongqiao Store)

Sichuan cuisine · ⭐ 4.5

No. 179 Maotai Road, Jinhongqiao Shopping Mall, LG2 Floor, Unit LG2002

Dishes

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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Sichuan Boiled Fish

  A spicy and numbing dish made with organic bighead carp, vegetables, and a flavorful broth seasoned with chili, Sichuan peppercorns, and fermented bean paste.
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  Sichuan Boiled Fish (Spicy)

  A classic Sichuan dish featuring tender fish fillets in a spicy, numbing broth with vegetables, known for its bold flavors and aromatic spices.
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  Spicy Frog Stir-fry

  A spicy Sichuan dish made with frog legs stir-fried quickly with chili, garlic, and ginger for a bold, numbing flavor.
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  Stir-Fried Pork Liver

  Spicy pig liver is a Chinese stir-fry dish featuring pig liver as the main ingredient, often paired with green peppers and onions. The liver is marinated and quickly stir-fried to retain tenderness, then seasoned and served promptly to highlight the natural flavors.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Steamed Garlic Shrimp

  Fresh shrimp steamed with garlic, butter, and seasonings for a rich, savory flavor.
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  Garlic Baked Fish Head

  Fresh fish head is marinated with garlic, ginger, and seasonings, then baked to perfection. The dish features tender fish meat and rich garlic aroma.
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  Lifting-leg Beef

  Qiao Jiao Beef is a traditional dish made primarily with beef, simmered with various spices and herbs. In the preparation process, beef is cut into pieces and cooked together with spices and herbs in a pot, adding an appropriate amount of water and slowly stewing until the beef becomes tender and the broth becomes rich.
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  Lifting-Foot Fresh Beef

  A Sichuan dish featuring fresh beef brisket slow-cooked in a spicy broth with aromatic herbs, served with vegetables and noodles.
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  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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