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Li Zhuang White Meat (Taishengnan Road Branch)

川菜 · ⭐ 4.1

No. 43, West Zhonglieci Street, Annex No. 4

Dishes

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  Wanzhou Twice-Cooked Pork

  Wanzhou twice-cooked pork uses fatty pork belly as the main ingredient, boiled then stir-fried with fermented broad bean paste, garlic chives, and other seasonings. The dish has a bright red color, rich flavor without greasiness, slightly spicy and savory, showcasing authentic Sichuan taste.
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  Wanzhou Grilled Carp

  Wanzhou grilled grass carp is a烤 dish featuring grass carp as the main ingredient. After cleaning and marinating, it's grilled over charcoal or in an oven until the skin is slightly charred and the flesh is tender. Ginger slices, scallions, garlic, and other seasonings are used for marinating, with sauce brushed on during grilling to enhance flavor.
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  18-Second Tender Liver Slices

  A dish featuring tender pork liver slices quickly blanched for 18 seconds and stir-fried with aromatics, resulting in a silky texture and savory flavor.
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  Salted Pork with Preserved Vegetables

  咸烧白 is a Chinese dish made with pork belly, marinated with fermented broad bean paste, soy sauce, and Sichuan peppercorns, then mixed with glutinous rice and steamed. Finally, it's pan-fried until golden for a soft, rich flavor.
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  拌鸡

  拌鸡是一道以熟鸡腿肉或鸡胸肉为主料，切成条状或块状后，加入葱丝、姜丝、香菜等辅料，调入酱油、醋、香油、辣椒油等调味料拌匀而成的凉菜。
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  Spicy Pepper and Eggplant Stir-fry

  Lai Jiao Qie Zi is a dish made primarily from eggplant and green pepper. Eggplant is sliced and steamed, green pepper is roasted, peeled, and mashed. The two are mixed with seasonings like salt, garlic, and sesame oil, then ground together in a mortar to form a unique texture.
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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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  Kelp Soup

  Seaweed soup is a soup dish primarily made with seaweed, combined with lean meat or pork ribs and simmered to perfection. Seaweed is rich in iodine and various minerals, resulting in a clear broth with a smooth texture and abundant nutritional value.
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  Stir-Fried Seasonal Vegetables

  Stir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
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  Fatty Intestine Blood Stew

  A Sichuan specialty dish made with pork intestines and fresh pig blood, simmered together with spices for a rich, spicy flavor.
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  Radish and Corn Soup

  This soup is made primarily from white radish and corn. Cut the radish into pieces and add it with corn segments to a pot, boil in water, then simmer until tender. The broth becomes clear and delicious.
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  Stir-fried Pork with Garlic Shoots

  Spiced pork belly slices are first boiled, then stir-fried until the fat is rendered. Garlic chives, doubanjiang, ginger, and garlic are added to create a flavorful, non-greasy dish with tender, aromatic meat.
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  Fish-Flavored Eggplant Patties

  A Sichuan dish featuring fried eggplant slices coated in starch and tossed in a tangy, sweet, and slightly spicy fish-flavored sauce made with vinegar, sugar, soy sauce, garlic, ginger, and chili.

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