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Liu Zhuo Xue

川菜 · ⭐ 4.1

No. 8, Zhengguang Road

Dishes

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  Cold-Mixed Free-Range Chicken

  A cold dish made with boiled free-range chicken slices mixed with garlic, cilantro, chili oil, soy sauce, and vinegar for a fresh and savory taste.
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  Liu's Blood Stew

  A traditional dish made by slow-cooking pig or duck blood with aromatics like ginger, garlic, and chili, resulting in a smooth and savory flavor.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Pickled Chili Bamboo Shoots

  A cold dish made with fresh bamboo shoots and pickled chili, offering a crisp texture and tangy-spicy flavor.
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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 Duck Intestines

  A Sichuan dish made by stir-frying duck intestines with chili, garlic, and ginger for a spicy and tender flavor.
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  Braised Blood Cake

  A Sichuan dish made by stir-frying duck or pig blood with chili and Sichuan pepper, resulting in a spicy and fragrant flavor.
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  Fatty Intestine with Blood Curd

  Fatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
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  Crispy Tofu

  A dish made by frying soft tofu coated in a thin crispy batter, resulting in a crunchy exterior and tender interior, often served with sweet chili or garlic soy sauce.
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  Preserved Pork with Green Pepper

  A classic Chinese home-style dish made by stir-frying preserved pork slices with green peppers, resulting in a savory and aromatic flavor.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.

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