Li Ji Small Catfish (Huazhu Garden Store)
小吃快餐 · ⭐ 3.9
No. 4 Hubin Road, Annex 12
Dragon Mate tips
这家饭店位于No. 4 Hubin Road, Annex 12，是小吃快餐风味的饭店，这家饭店口味因人而异（建议先从招牌菜开始）。Dragon Mate 推荐你优先尝试：梅见、Special Small Catfish、Ecological Yellow Catfish。
如果你不吃猪肉，一定要在点餐前用 Dragon Mate App 的语音发音跟服务员明确说明“不要猪肉/不含猪肉”。
Restaurant guide
- City: Chongqing
- Category: 小吃快餐
- Rating: 3.9
- Address: No. 4 Hubin Road, Annex 12
- Popular dishes: 梅见, Special Small Catfish, Ecological Yellow Catfish, Braised Lamb with Red Sauce, Old Jar Pickled Chili Carp
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Dishes
梅见梅见是一道以青梅为主要食材的凉拌菜，将新鲜青梅洗净后去核，与蒜末、姜丝、白糖、白醋和少许盐混合腌制而成，口感酸爽，带有清香。
Special Small CatfishFresh small catfish stir-fried with fermented bean paste, chili, ginger, and garlic, resulting in tender meat and rich flavor.
Ecological Yellow CatfishA dish made with fresh yellow catfish, stir-fried with chili, Sichuan pepper, and vegetables, delivering a spicy and numbing flavor typical of Sichuan cuisine.
Braised Lamb with Red SauceRed-braised mutton is a dish primarily made with mutton, prepared using the red-braising method. After slow stewing, the mutton becomes tender and juicy, enhanced by a blend of spices and seasonings that create a rich aroma and deep flavor.
Old Jar Pickled Chili CarpFresh carp steamed with old jar pickled chili, ginger, and garlic, resulting in tender fish and a tangy, spicy flavor.
Taro with Pig Intestines and ChickenYu'er Feichang Chicken is a dish made with pork intestines and chicken, simmered together with taro. Clean the intestines, blanch to remove odor, then cook with chicken, ginger, scallions, and other seasonings. Finally add taro and stew until soft and flavorful.
Chongqing Cheers Gift PackA combo platter featuring spicy Sichuan-style snacks like spicy beef, chili chicken wings, pickled chicken feet, and married couple's lung slice, seasoned with a secret blend of chili oil and Sichuan peppercorns for bold, numbing heat.
Spicy CatfishCatfish stir-fried with chili and Sichuan pepper, delivering a bold spicy and numbing flavor.
Spicy Tofu CubesSpicy tofu cubes are made by blanching cubed tofu to remove odor, then stir-frying with chili, Sichuan pepper, and doubanjiang. Garlic, ginger, and green onions are added for aroma, allowing the tofu to absorb the spicy and numbing flavors.