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Li Ji Yuwa (Qijiang Branch)

火锅 · ⭐ 3.6

No. 21, Bailong Street

Dishes

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  Cold Tapioca Noodles

  Cold jelly is a starch-based dish, commonly made from mung bean, pea, or sweet potato starch. Mixed with water and boiled, it solidifies into transparent or semi-transparent blocks when cooled, then cut into strips or cubes and mixed with seasonings.
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  Spicy Dry Pot Pork Ribs

  A spicy Sichuan-style dish featuring pork ribs stir-fried in a dry pot with chili, garlic, and vegetables for a rich, aromatic flavor.
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  Fried Wonton Wrappers

  Fried wonton wrappers are made by frying wonton wrappers. The main ingredient is the wonton wrapper, and the cooking method is frying. It has a crispy texture and is often served as a snack or side dish.
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  Fried Dumpling Wrappers

  Fried dumpling wrappers are crispy snacks made by deep-frying dumpling skins, often served as appetizers or side dishes.
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  Delicious Frog Legs

  Frog dish features frog legs as the main ingredient, typically marinated with wine, ginger, and other seasonings, then stir-fried with chili, garlic, and ginger. Some recipes add doubanjiang or hot pot base for richer flavor, finished with a thickened sauce for a tender, smooth texture.
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  Burning Fish Hot Pot

  A spicy stir-fried dish featuring burning fish with vegetables and seasonings, typical of Sichuan cuisine.
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  Braised Beef Hot Pot

  A Sichuan-style dish featuring slow-cooked beef until tender, served in a hot pot with vegetables like potatoes and carrots, rich in flavor.
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  Yellow Spicy Fish Small Pot

  Yellow Spicy Fish Small Pot is a Sichuan dish made with yellow croaker, cooked in a small pot with chili and Sichuan pepper. It has a fresh, spicy, and numbing flavor, highlighting the tender fish meat and rich seasoning.

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