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Li Ji Chef's Taste (Yongxing Community Branch)

Sichuan cuisine · ⭐ 4.2

No. 4, Jiedian Street

Dishes

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  Spicy Pig Ear Salad

  Cold-mixed pig's ears is a dish primarily made with pig ears, which are boiled, sliced into thin strips, and then mixed with seasonings such as soy sauce, vinegar, garlic, and cilantro. The finished dish has a crisp texture and is suitable as an appetizer or drink accompaniment.
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  Salted Pork with Preserved Vegetables

  咸烧白 is a Chinese dish made with pork belly, marinated with fermented broad bean paste, soy sauce, and Sichuan peppercorns, then mixed with glutinous rice and steamed. Finally, it's pan-fried until golden for a soft, rich flavor.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Pot-braised Pork

  Braised pork in a jar is a traditional dish made primarily with fatty pork belly, which is marinated, simmered, and then slowly stewed in a clay pot. To prepare it, the pork belly is cut into pieces, seasoned with soy sauce, cooking wine, and spices, along with scallions and ginger, placed in the jar, water is added, the jar is sealed, and then gently simmered over low heat until the meat becomes tender and fully infused with flavor.
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  Spicy Pig Intestines

  Spicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
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  White Radish Soup

  A light and refreshing soup made with fresh white radish, often cooked with pork or chicken for added flavor.
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  Steamed Pork Ribs with Rice Flour

  Steamed pork ribs with rice flour is a dish made by marinating pork ribs in seasonings, coating them with ground rice flour, and steaming them until tender. The main ingredients include pork ribs, rice, and seasonings such as soy sauce, dark soy sauce, cooking wine, ginger slices, and green onion segments. The preparation involves marinating the ribs first, then mixing them with fried rice flour, and finally steaming until they are soft and tender.
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  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
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  Fish-Flavored Pork Shank

  A classic Sichuan dish made with pork shank braised in a tangy, sweet, and spicy fish-flavored sauce, served with vegetables like mushrooms and carrots.
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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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