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Liziwei Liangshan Chicken (Siji Ge Store at Changjiahu)

Sichuan cuisine · ⭐ 4.5

Changjiahui Shopping Park, No. 69, Taichang Road, Level 3

Dishes

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  Cold-Eaten Catfish

  A Sichuan specialty dish made with fresh catfish marinated in spicy and numbing seasonings, served cold for a bold, aromatic flavor.
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  Vegetable Chicken Blood Soup

  A savory soup made with fresh seasonal vegetables and chicken blood, gently simmered to create a light yet flavorful dish.
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  Li Ziba Chestnut Chicken

  A Sichuan-style dish featuring chicken and chestnuts, slow-cooked to a rich, savory flavor with tender meat and sweet chestnuts.
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  Liziba Liangshan Chicken Pot

  A Sichuan-style pot dish featuring chicken, vegetables, and a spicy sauce, known for its rich aroma and bold flavors.
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  Liziba Taro

  A Sichuan-style dish made with taro stir-fried with fermented broad bean paste and chili, offering a spicy and savory flavor.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Jade Wuyu Slice

  A Chinese dish featuring tender wuyu slices with green peas and carrots, offering a fresh and savory taste.
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  Sweet and Sour Peanuts

  Peanuts in aged vinegar is a cold dish made by mixing shelled, boiled peanuts with vinegar, sugar, salt, garlic, and a touch of chili for flavor.
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  Crispy Glacier Eggplant

  Crispy Glacier Eggplant is a creative dish featuring long eggplants fried to a golden crisp, served with a special sauce for a savory and satisfying bite.
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  Taro Chicken

  Yutou Chicken is a dish primarily made with chicken and taro. The chicken is cut into pieces and simmered together with taro, along with appropriate seasonings. It is slowly stewed over low heat until the chicken becomes tender and the taro softens, resulting in a rich and flavorful broth.
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  Taro

  Taro is a root vegetable, with taro as the main ingredient, typically cooked by steaming, boiling, or stewing. It can be served as a standalone dish or combined with other ingredients such as pork ribs or chicken to make taro stew or taro soup.
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  Zhao Jie Chicken Offal

  A spicy Sichuan-style dish made with chicken offal stir-fried with chili, Sichuan pepper, garlic, and ginger, known for its bold, numbing heat and savory flavor.
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  Wild Vegetable Glutinous Rice Dumplings

  Wild vegetable glutinous rice cakes are a traditional snack made primarily from fresh wild vegetables and glutinous rice. The preparation involves steaming the glutinous rice until cooked, then mashing it into a paste, mixing it with finely chopped wild vegetables, and shaping it into small round cakes. Finally, the wild vegetable glutinous rice cakes are pan-fried until golden brown on both sides.
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  Tremella Soup

  Silver ear soup is a soup dish primarily made with silver ear fungus, and it's simple to prepare. First, soak the silver ear fungus and tear it into small pieces, then add it along with ingredients like red dates and goji berries to a pot, pour in an appropriate amount of water, and simmer slowly until the silver ear becomes soft. Finally, add rock sugar for seasoning.

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