Li Meier Chongqing Flavor (High-Speed Rail Station Branch)
川菜 · ⭐ 3.8
Floor 1, Tower B, Greenland Zhichuang Yunfeng, No. 80 Puhui Road
Dishes
Li Meier Over the River FishLi Meier Over the River Fish is a Sichuan dish made with fresh fish, cooked by frying or braising with ingredients such as ginger, garlic, and chili. The fish is tender and has a spicy, fragrant flavor.
Spicy麻 RabbitA Sichuan dish made with rabbit meat stir-fried with Sichuan peppercorns, chili, and aromatics, delivering a numbing and spicy flavor.
MaoxuewangMaoxuewang 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.
Jiangjin Meat SlicesA Sichuan dish made with pork tenderloin slices stir-fried with vegetables, known for its savory and slightly spicy flavor.
Old Home Twice-Cooked PorkOld home-style twice-cooked pork uses fatty pork belly, boiled, sliced, then stir-fried with doubanjiang, green onions, ginger, and garlic. The pork is first pan-fried to render fat and curl slightly, then seasoned and mixed evenly.
Homemade TofuHomemade tofu is a home-cooked dish made primarily with eggs and tofu, cooked by steaming or frying. The eggs are beaten and mixed with tofu before cooking, resulting in a tender and delicious texture.
Spicy Chicken with ChiliSpicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.