Liao Ji Bangbang Chicken (Jianshe Road Huailian Branch)
小吃快餐 · ⭐ 3.8
No. 13 East Section 1, 1st Ring Road, Unit 11
Dishes
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.
Liao's Chicken Rice BowlA rice bowl featuring marinated chicken in a spicy sauce, served with vegetables and steamed rice.
Spicy麻 Chicken ClawSpicy麻 Chicken Claw features tender chicken claws marinated in a numbing and spicy sauce, offering a bold, aromatic flavor typical of Sichuan cuisine.
Spicy Duck NeckSpicy duck neck is a popular Chinese snack made by marinating and braising duck necks in a flavorful spicy sauce, known for its rich, numbing heat and tender meat.
Spicy Oil Rabbit CubesRed oil rabbit cubes is a dish made primarily with rabbit meat. The rabbit is cut into small cubes, blanched to remove odor, then mixed with chili oil, Sichuan pepper, garlic, ginger, and other seasonings. The finished dish has a bright red color, a fresh and slightly spicy flavor, and tender rabbit meat.
Sichuan Pepper ChickenA dish made with black chicken and Sichuan pepper, gently stewed to bring out the aromatic spiciness of the pepper and tender meat.
Sichuan Pepper DuckA flavorful duck dish made with old duck and Sichuan pepper, slow-cooked to perfection for a rich, aromatic taste.
Spicy Tripe StripsA cold dish made from boiled pork ears sliced into thin strips, mixed with scallions, ginger, garlic, cilantro, and seasoned with soy sauce, vinegar, chili oil, and Sichuan pepper oil.
Fragrant Chicken Wings and Pork TrottersA fragrant dish made with chicken wings and pork trotters, marinated, fried, and stir-fried with special spices for a rich aroma and tender texture.
Duck HeadDuck head is a dish made from duck's head, seasoned with chili, Sichuan pepper, and doubanjiang, prepared through blanching, stir-frying, and stewing.