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蓉城李庄

川菜 · ⭐ 4.6

No. 463, Wan Xing Road, Fan Mi Li Building 1, B1 Floor, Unit 32B1

Dishes

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  18-Second Stir-Fried Pig Liver

  A quick stir-fry dish featuring tender pig liver cooked in just 18 seconds with vegetables and light seasoning.
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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Big Knife Pork Meat

  Da Dao Bai Rou is a cold dish made primarily from fresh pork belly. The pork is boiled until tender, sliced thinly, arranged on a plate, and then drizzled with a specially prepared sauce. The cooking process emphasizes precise temperature control to ensure the meat remains tender and not greasy.
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  Yibin Steamed Fragrant Bowl

  Yibin Steamed Fragrant Bowl is a Sichuan dish made with pork, chicken, and vegetables using steaming method. It has a tender texture and rich fragrance.
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  Dry-Loaded Crystal Noodles

  A cold dish made with crystal noodles tossed in a savory sauce with shrimp, chicken, and vegetables. The noodles are tender and flavorful.
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  Lizhuang Wooden Barrel Fish

  A Sichuan dish featuring fresh carp cooked in a spicy and numbing sauce, served in a wooden barrel for enhanced aroma and flavor.
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  Lizhuang White Meat

  Lizhuang white meat is a traditional dish made primarily from fresh pork, boiled and then sliced for serving. The main ingredients are pork belly or lean meat, which is cooked, cooled, and sliced, then served with a specially prepared dipping sauce.
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  Lizhuang Suancai Black Fish

  Lizhuang Suancai Black Fish is a Sichuan dish made with black fish and pickled vegetables, along with ginger and garlic. The tender meat of the black fish pairs well with the sour taste of the pickled vegetables, offering a rich and flavorful experience.
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  Li Zhuang Intangible Cultural Heritage Big Knife White Meat

  Li Zhuang Intangible Cultural Heritage Big Knife White Meat is a Sichuan dish made mainly with pork. It is marinated, cooked, and sliced. The characteristics are tender meat, fresh taste, and a rich salty and five-spice flavor.
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  Flame Black Pepper Wagyu Beef Cubes

  Premium wagyu beef cubes stir-fried with black pepper, onions, and peppers, finished with a special sauce and flamed for dramatic presentation.
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  Sautéed Pepper and Beef

  Sautéed Pepper and Beef is a Sichuan dish made with beef and peppers, stir-fried together for a fresh and slightly spicy flavor.
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  Corn Pancake

  Corn pancakes are made from cornmeal, water, and a pinch of salt. Mix the cornmeal into a paste, pour it onto a flat pan, and cook until golden brown on both sides. Add green onions, eggs, or vegetables for extra flavor.
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  Coarse Grain Sticky Pork Ribs

  Pork ribs marinated and steamed with coarse grains and sticky rice, resulting in tender, flavorful meat with a unique texture.
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  Changsha Chili Stir-fried Pork

  A Hunan-style home dish featuring tender pork stir-fried with green and red chilies, delivering a spicy and aromatic flavor.
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  Intangible Cultural Heritage Water Bean Curd Stir-fried Beef Short Plate

  Intangible Cultural Heritage Water Bean Curd Stir-fried Beef Short Plate is a Chinese dish made with beef short plate and traditional fermented soy products such as Intangible Cultural Heritage Water Bean Curd. It is mainly stir-fried to highlight the natural flavor of the ingredients.

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