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Yi Pin Tang Eel (Lianghe Store)

川菜 · ⭐ 4.3

No. 555 Lianghe Road, Annex 1

Dishes

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  Cold-Mixed Chicken Feet

  A dish made by mixing boiled chicken feet with garlic, chili, and cilantro for a refreshing and spicy flavor.
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  卤鸭子

  卤鸭子是一道以鸭子为主要食材，经过焯水处理后，放入调制好的卤汁中慢火炖煮至入味的菜肴。卤汁通常由酱油、八角、桂皮、香叶、花椒等香料和调味料组成。
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  Braised Eel with Garlic

  A dish of eel braised with garlic, featuring tender eel and rich garlic flavor.
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  Dry-Fried Eel

  A traditional Chinese dish made by stir-frying eel with spices until crispy and flavorful, known for its rich aroma and spicy taste.
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  Spicy Pepper and Century Egg

  Burned pepper egg is a dish primarily made with preserved eggs and burned peppers. The preparation involves peeling and slicing the preserved eggs, then mixing them with the burned peppers and seasonings to create a unique texture and flavor.
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  Bamboo Shoot and Eel Stir-fry

  A Chinese dish made with fresh eel and bamboo shoots, stir-fried together and seasoned to perfection for a savory, tender taste.
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  Stewed Mud Carp

  Pā Níqiū is a dish featuring loach as the main ingredient. After cleaning, the loach is pan-fried until slightly crispy and then stewed with seasonings until tender and flavorful. Ginger, garlic, and doubanjiang are commonly added for enhanced taste.
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  Lotus-Leaf Steamed Carp

  A dish of fresh carp steamed in lotus leaves, resulting in tender fish with a fragrant herbal aroma.
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  Braised Pork Shreds

  Shredded pork in sauce is a Chinese dish made with pork tenderloin, stir-fried with scallions, ginger, soy sauce, and sweet bean sauce until the meat is fully cooked and evenly coated.
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  Fried Rice Noodles with Pork

  Spicy pork slices with crispy rice crackers, stir-fried with peppers and a savory sauce, finished with quick-frying the crackers to absorb flavors while keeping them crunchy.
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  Fresh Spicy Rabbit in Pot

  Fresh Pot Rabbit is a Sichuan-style dish primarily made with rabbit meat. Typically, the rabbit is cut into pieces and stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). It is then simmered in broth until fully flavored, and finally garnished with chopped green onions or cilantro. The cooking process emphasizes precise heat control to ensure the rabbit meat remains tender while absorbing the spicy and numbing flavors.

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