Lì Chú Niáng Huíguō Ròu (Zhōngmóu Branch)
川菜 · ⭐ 3.9
South side of the road, 150 meters south of the intersection of Shangdu Avenue and Tai'an Street
Dishes
Northeast RiceNortheast rice is a specialty rice from China's Northeast region, renowned for its full grains, firm texture, and clear, transparent color. When cooking, wash the rice thoroughly, add an appropriate amount of water, and after boiling, the cooked rice becomes soft, fragrant, and sticky with a delicate texture.
Cook's Twice-Cooked PorkA classic Sichuan dish made by boiling pork belly and stir-frying it with vegetables and spicy seasonings, resulting in a rich, savory flavor.
Chef's Eggplant DragonChef's Eggplant Dragon is a Chinese dish made primarily with eggplant, combined with chicken or pork. The eggplant is fried and then mixed with meat filling and stir-fried with seasonings, resulting in a crispy exterior and tender interior with a delicious flavor.
Stuffed Egg Braised Rice NoodlesStuffed egg braised rice noodles is a Chinese home-style dish made with rice noodles, eggs, and meat paste, cooked with sauce. It has a rich texture and delicious taste.
当红辣子鸡当红辣子鸡是一道以鸡肉为主料，配以干辣椒和花椒烹制而成的菜肴。主要食材包括鸡腿肉或鸡胸肉、干辣椒、花椒、姜、蒜、葱等。制作时先将鸡肉切块腌制，再与干辣椒、花椒一同炒制，使鸡肉入味并带有麻辣香气。
Creamy Shrimp and Cabbage SoupCreamy Shrimp and Cabbage Soup is a soup made with fresh shrimp, cabbage, and cream. The cabbage is blanched, then combined with shrimp and cream to simmer, and seasoned before serving.
Pot-Braised Oilseed Mustard GreensA dish made by slow-cooking fresh oilseed mustard greens in a clay pot with garlic and ginger, resulting in a tender and refreshing flavor.
Iron Plate Pork TenderloinA dish of pork tenderloin stir-fried with vegetables on a hot iron plate, known for its tender texture and savory flavor.
Sweet and Sour PorkA classic Chinese dish made with fried pork tenderloin tossed in a sweet and sour sauce, known for its crispy texture and tangy flavor.
Spicy Sichuan-style Hot Pot with Pig's Blood and NoodlesSpicy Sichuan-style Hot Pot with Pig's Blood and Noodles is a traditional Sichuan dish, mainly made of pig's blood, duck blood, bean sprouts, wood ear mushrooms, yellow bean sprouts, and spicy hot broth. These ingredients are cooked in boiling spicy hot broth, and finally, noodles are added to enhance the texture.