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Shancheng Food Memoirs (Li Huangbei Road Store)

川菜 · ⭐ 3.9

No. 5, Luojia Mountain Street

Dishes

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  Spicy Cold-Mixed Moss Vegetable

  Cold-mixed贡菜 is a cold dish primarily made with贡菜. The preparation involves washing the贡菜, cutting it into segments, and mixing it with seasonings such as garlic paste, soy sauce, vinegar, and chili oil.
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  Spicy Chicken with Chili

  A classic Sichuan dish made with chicken stir-fried in abundant dried chilies and Sichuan peppercorns, delivering a bold, spicy, and numbing flavor.
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  Dry-Fried Beef

  Dry-fried beef is a Chinese dish featuring beef as the main ingredient, typically using tenderloin or shank sliced into strips or slices. After marinating with rice wine and light soy sauce, it's stir-fried with chili, garlic, and ginger. High heat ensures a crispy exterior and tender interior while enhancing the aroma of the seasonings.
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  Spring Water Frog Legs

  Spring water frog dish made by stewing frog pieces with spring water or clear broth. After preparation, frog is cut into chunks and cooked slowly with ginger slices and green onions until tender and juicy.
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  Yu Xiang Large Plate Rabbit

  A Sichuan-style dish made with rabbit meat stir-fried in a spicy and numbing sauce, known for its bold flavors and aromatic spices.
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  Spicy Beef Blood Hot Pot

  A spicy Sichuan-style hot pot dish made with beef slices, duck blood, and vegetables in a numbingly spicy broth.
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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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  Crab Roe Tofu

  Crab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
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  Tofu Flower with Beef

  Tofu flower beef is a dish featuring tender tofu and beef, sliced or shredded and cooked together. Seasoned with soy sauce, cooking wine, and starch, then slowly stewed in broth for rich flavor and silky tofu.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.
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  Spicy Skewered Pork

  A spicy Sichuan-style dish made of marinated pork pieces skewered and grilled or fried until crispy outside and tender inside, seasoned with chili and Sichuan pepper.

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