Li Kao Kao · Xichang Barbecue
烧烤 · ⭐ 3.9
1st Floor, Xicheng New Center, Qingyang District
Dishes
Pickled Chili Crucian CarpA Sichuan dish featuring crucian carp cooked with pickled chili, garlic, and ginger, delivering a tangy and spicy flavor.
Roasted Brain DishRoasted brain dish made with pig or cow brain, cleaned, marinated with seasonings, then grilled in oven or over charcoal. Ginger, scallion, and garlic are commonly added for flavor.
Grilled EggplantGrilled eggplant is a dish that uses eggplant as its main ingredient. During preparation, the eggplant is typically cut into appropriate sizes, marinated, and then placed on a grill to be roasted over charcoal or in an oven. It is cooked until the skin is slightly charred and the inside is soft and tender, then served with a specially prepared seasoning for a unique flavor.
Beef Short PlateBeef short rib is made from thinly sliced beef, carefully marinated and served with a specially prepared sauce. It's quickly grilled on a pan until the edges curl slightly. The meat is tender and flavorful.
Pork BellyPork belly is selected from the pig's abdominal area, featuring a balanced mix of fat and lean meat. It is typically cut into thick slices or cubes and can be braised, stewed, grilled, or pan-fried. To prepare, it is often blanched to remove any odor, then seasoned and cooked with appropriate seasonings and ingredients based on the dish.
Xichang IntestineA Sichuan-style dish made from pork intestines stir-fried with chili, Sichuan pepper, and fermented bean paste, offering a rich, spicy flavor.
Xichang Small Fragrant PigXichang small fragrant pig uses local small pigs from Xichang, Sichuan, marinated and grilled over charcoal for a tender, aromatic dish.
Air-Dried BeefAir-dried beef is made by cutting fresh beef into strips or slices, marinating with salt, Sichuan pepper and other seasonings, then air-drying or low-temperature drying. Made from beef only, no preservatives are added—preservation relies on dehydration.