105 Li Restaurant
川菜 · ⭐ 3.5
No. 56, Group 3, Shili Village, Chengnan Road
Dishes
Sichuan-style Mud Carp Slices in Boiling SauceA spicy Sichuan dish featuring tender mud carp slices cooked in a fiery broth with chili and Sichuan peppercorns.
Fried Egg SoupA simple and nutritious soup made by cooking beaten eggs in broth or water, resulting in a smooth, delicate texture.
Braised Chicken KidneysA Chinese dish made by braising chicken kidneys with soy sauce, sugar, and aromatics until tender and flavorful.
Pork IntestinesOffal is a dish made primarily from pig intestines, processed through cleaning, boiling, and seasoning. It has a bright color, tender texture, and rich aroma.
Fatty Intestine ChickenFatty Intestine Chicken is a dish made primarily with pork intestines and chicken. First, the pork intestines are thoroughly cleaned and boiled until cooked, then they are stewed or stir-fried together with chicken and seasoned with spices to create the dish.
Radish Meatball SoupA comforting soup made with radish and pork meatballs, simmered in a clear broth for a savory and nourishing dish.
Spicy Stir-Fried Chicken with Green PepperA classic Sichuan dish featuring chicken and green peppers stir-fried until tender and aromatic, delivering a bold spicy flavor.
Green Pepper Eel Stir-fryA dish made by stir-frying fresh eel with green peppers, resulting in a tender and flavorful combination.
Leek PancakeA traditional Chinese snack made from fresh leeks, flour, and eggs, pan-fried into a crispy and savory pancake.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.