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Ma Liu Ji (Qingdao Wangxiangcheng Branch)

Sichuan cuisine · ⭐ 3.8

No. 6A Shandong Road, Phase I of China Resources MixC World Chengdu, 5th Floor, Unit L543

Dishes

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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
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  Candied hawthorn on a stick

  Sugared hawthorn is a traditional snack made primarily from hawthorn berries and rock candy. The method involves threading hawthorn berries onto skewers, then pouring a boiled rock candy syrup over them. After cooling, a thin layer of crystallized sugar forms on the surface, creating a deliciously sweet and sour flavor.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Old Mother's Pig Trotter Soup

  Mother's Pig Trotter Soup primarily uses pig trotters and yellow beans as main ingredients, supplemented with seasonings such as ginger slices and green onion segments. After blanching, the pig trotters are cooked together with yellow beans in a pot with water, simmered slowly until tender, resulting in a rich broth and gelatin-rich pig trotters.
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  Garlic Pork Slices

  Garlic 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.
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  Sichuan Pepper Skewers

  Spicy Sichuan pepper skewers are made by grilling meat and vegetables on bamboo sticks in a spicy麻酱 broth. Key ingredients include beef, tripe, beef intestine, potatoes, and lotus root slices, with the broth seasoned using Sichuan pepper, chili, and doubanjiang.
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  Spicy and Sour Noodles

  Sour Spicy Noodles: Made primarily from sweet potato noodles, this dish is enhanced with ingredients such as bean sprouts, crushed peanuts, and soybeans. The sweet potato noodles are boiled and then topped with a specially prepared sour and spicy sauce, followed by the addition of the配料. The texture is smooth and slippery, and the broth is tangy and spicy.
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  Sweet rice wine almond ice jelly

  Sour plum almond ice jelly is a cold dish made with ice jelly, sweet fermented rice wine, and roasted almonds. The ice jelly, derived from pseudowintergreen or gellified seaweed, offers a smooth texture; the rice wine adds a subtle fermented sweetness, while almonds bring nutty flavor and crunch. Cut the ice jelly into pieces, mix with rice wine juice and crushed almonds, then chill before serving.
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  Chen's Mapo Tofu

  Chen's Mapo Tofu is a Sichuan dish made with soft tofu, minced beef or pork, doubanjiang, Sichuan peppercorns, and chili powder. Tofu is blanched, then stewed with seasoned meat and spices, finished with green onions and ground Sichuan pepper for rich flavor.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.
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  Ma Liu Ji Mao Wang

  A classic Sichuan-style hot pot dish made with duck blood, beef tripe, fish balls, bean sprouts, and cured meat, simmered in a spicy numbing broth.

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