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Lǐ Zǐ Bǎi Liáng Shān Chicken (Nán Píng Shí Jī Gē Branch)

Sichuan cuisine · ⭐ 4.8

7th Floor, Xinxin Times Square, No. 28 Jiangnan Avenue

Dishes

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  Vegetable Chicken Blood Soup

  A savory soup made with fresh seasonal vegetables and chicken blood, gently simmered to create a light yet flavorful dish.
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  Li Ziba Chestnut Chicken

  A Sichuan-style dish featuring chicken and chestnuts, slow-cooked to a rich, savory flavor with tender meat and sweet chestnuts.
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  Liziba Sand参

  A Sichuan-style home dish made with sand参, minced pork, and vegetables, offering a savory and slightly spicy flavor.
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  Liziba Taro

  A Sichuan-style dish made with taro stir-fried with fermented broad bean paste and chili, offering a spicy and savory flavor.
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  Liangshan Chicken Pot

  A hearty dish made with chicken and vegetables, slow-cooked in a small pot for rich flavor.
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  Fruit

  Fruit refers to a series of edible plant fruits, usually sweet-tasting and nutritionally rich. Fruits can be eaten directly or used to make delicious foods such as juices and jams. Different types of fruits have varying tastes—some are sweet and sour, while others are fragrant and juicy.
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  Kelp

  Kelp is a dish primarily made with kelp as the main ingredient, typically prepared by mixing it cold, boiling it into soup, or stir-frying. Kelp is rich in iodine and various minerals, with a smooth and tender texture, making it one of the most common seafood products.
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  Sweet and Sour Peanuts

  Peanuts in aged vinegar is a cold dish made by mixing shelled, boiled peanuts with vinegar, sugar, salt, garlic, and a touch of chili for flavor.
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  Zhao Jie Chicken Offal

  A spicy Sichuan-style dish made with chicken offal stir-fried with chili, Sichuan pepper, garlic, and ginger, known for its bold, numbing heat and savory flavor.
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  Side Dish

  Side dishes typically refer to auxiliary dishes served alongside the main course, with primary ingredients including vegetables, soy products, and fungi. The cooking methods are mostly blanching, stir-frying, cold mixing, or steaming, to preserve the original flavor and texture of the ingredients.
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  Wild Vegetable Glutinous Rice Dumplings

  Wild vegetable glutinous rice cakes are a traditional snack made primarily from fresh wild vegetables and glutinous rice. The preparation involves steaming the glutinous rice until cooked, then mashing it into a paste, mixing it with finely chopped wild vegetables, and shaping it into small round cakes. Finally, the wild vegetable glutinous rice cakes are pan-fried until golden brown on both sides.
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  Tremella Soup

  Silver ear soup is a soup dish primarily made with silver ear fungus, and it's simple to prepare. First, soak the silver ear fungus and tear it into small pieces, then add it along with ingredients like red dates and goji berries to a pot, pour in an appropriate amount of water, and simmer slowly until the silver ear becomes soft. Finally, add rock sugar for seasoning.

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