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Gelueshan Linzhong Le Spicy Chicken (Cultural Tourism City Branch)

Sichuan cuisine · ⭐ 3.7

No. 5, Xiguilu Road, Shapingba District, Annex No. 44, Tuzhu Subdistrict

Dishes

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  Traditional Fish-Flavored Shredded Pork

  Traditional fish-flavored shredded pork is a Chinese dish made with pork strips, wood ear mushrooms, carrots, and green peppers. Pork is marinated with starch and seasonings, then stir-fried and mixed with a fish-flavor sauce made from soy sauce, vinegar, sugar, garlic, ginger, scallions, and doubanjiang.
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  Lucky Stars Dry Pot Shrimp

  A spicy Sichuan-style dish featuring fresh shrimp stir-fried with vegetables in a dry pot, known for its rich aroma and bold flavor.
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  Stir-Fried Beef

  Stir-fried beef is a dish made by quickly stir-frying beef as the main ingredient with vegetables such as green peppers and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a hot wok to keep the beef tender and the vegetables crisp.
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  Spicy Pepper and Garlic Shoots with Fermented Black Beans and Pork

  A classic Sichuan dish featuring stir-fried pork belly with spicy peppers, garlic shoots, and fermented black beans for a bold, savory flavor.
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  Spicy Pepper Chicken

  Spicy pepper chicken is a dish made primarily with chicken and chili peppers. Chicken pieces are blanched or pan-fried, then stir-fried with sliced peppers and seasoned to perfection. The dish has a bright color and rich flavor.
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  Hand-grabbed扇子骨

  Hand-held spare ribs is a dish featuring pork spare ribs as the main ingredient, marinated and then stewed or braised until the bones are tender and the meat is soft. Typically seasoned with scallions, ginger, star anise, and soy sauce for rich flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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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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  Spicy Green Pepper Chicken

  Spicy green pepper chicken is made with tender chicken and fresh chili peppers, stir-fried to perfection for a bold, aromatic flavor.
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  Braised Pork Intestines

  Braised pork intestines is a traditional dish with pork intestines as the main ingredient. First, clean the intestines thoroughly, cut them into segments, and place them in a pot. Add seasonings such as soy sauce, sugar, and cooking wine, then slowly simmer to allow the intestines to fully absorb the broth, resulting in a glossy red appearance.
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  Mapo Tofu

  A classic Sichuan dish made with soft tofu, minced meat, and spicy seasonings like doubanjiang and Sichuan peppercorns, delivering a bold, numbingly spicy flavor.
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  Inherited Recipe Spicy Chicken

  A traditional Sichuan dish made with chicken stir-fried in dried chilies and Sichuan peppercorns, delivering a rich, spicy flavor.
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  Spicy Hand-Grabbed Pork Ribs

  A spicy dish made with pork ribs simmered in chili and Sichuan pepper, offering tender meat and bold flavor—perfect for hand-eating.
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  Fresh Chili Rabbit

  Fresh pepper rabbit is a dish primarily made with rabbit meat, seasoned with fresh chili peppers and various spices. The rabbit meat is cut into pieces, marinated, and then stir-fried together with fresh chilies to infuse flavor and achieve a tender texture, while the fresh chilies add a unique spicy aroma.
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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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