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Ma Liu Ji (First Store in Guangzhou)

川菜 · ⭐ 3.9

Level 3, Zhengjia Plaza, Tianhe Road (next to Northwest Pavilion Lai Meili Grilled Fish)

Dishes

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  Wuchang Rice

  Wuchang rice is made from high-quality Wuchang rice as the main ingredient, carefully washed to preserve the natural aroma of the rice. It uses an appropriate ratio of water to rice and strictly controls cooking time to achieve soft, flavorful rice with distinct, separate grains.
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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
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  Lan's Spicy Sour Noodles

  A popular street food made with sweet potato noodles, seasoned in a tangy and spicy broth, topped with peanuts, bean sprouts, and cilantro for a refreshing and bold flavor.
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  Candied hawthorn on a stick

  Sugared hawthorn is a traditional snack made primarily from hawthorn berries and rock candy. The method involves threading hawthorn berries onto skewers, then pouring a boiled rock candy syrup over them. After cooling, a thin layer of crystallized sugar forms on the surface, creating a deliciously sweet and sour flavor.
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  Spicy Beef and Ox Tripe Slices

  夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp Balls are made primarily from fresh shrimp, which is finely processed into shrimp balls and then combined with the classic Kung Pao seasoning, blending the aromas of scallions, ginger, garlic, and the mild spiciness of Sichuan peppercorns. During cooking, the shrimp balls are deep-fried to achieve a crispy exterior and tender interior, then stir-fried with a specially prepared Kung Pao sauce, resulting in an appealing color and rich aroma.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  Sugar Oil Dumplings

  A traditional Chinese snack made from glutinous rice flour, shaped into small balls, deep-fried until golden, then coated in syrup or brown sugar water for a smooth, sweet finish. Oil temperature must be controlled for a crispy exterior and soft interior.
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  Old Mother's Pig Trotter Soup

  Mother's Pig Trotter Soup primarily uses pig trotters and yellow beans as main ingredients, supplemented with seasonings such as ginger slices and green onion segments. After blanching, the pig trotters are cooked together with yellow beans in a pot with water, simmered slowly until tender, resulting in a rich broth and gelatin-rich pig trotters.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Sweet rice wine almond ice jelly

  Sour plum almond ice jelly is a cold dish made with ice jelly, sweet fermented rice wine, and roasted almonds. The ice jelly, derived from pseudowintergreen or gellified seaweed, offers a smooth texture; the rice wine adds a subtle fermented sweetness, while almonds bring nutty flavor and crunch. Cut the ice jelly into pieces, mix with rice wine juice and crushed almonds, then chill before serving.

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