Liu Jiaxin Restaurant (Xiangyang Xincun Branch)
新疆菜 · ⭐
No. 1, Yanhe Road (Gongxing Community)
Dishes
Bell Pepper with HeartA dish featuring pork heart stir-fried with green bell peppers, known for its tender texture and savory flavor.
Crispy Pork RibsA classic Chinese dish made by frying marinated pork ribs until crispy, resulting in a golden, crunchy exterior and tender interior.
Wood Ear Mushroom with PorkWood Ear Pork is a traditional Chinese dish primarily made with pork, eggs, wood ear mushrooms, and yellow flower vegetables. The preparation involves marinating sliced pork, scrambling and cooking the eggs, then stir-frying them together with rehydrated wood ear mushrooms and yellow flower vegetables. Finally, seasonings are added to enhance aroma and flavor, resulting in a colorful and nutritionally balanced dish.
Stir-fried Pork with Hazelnut MushroomsA Chinese home-style dish featuring fresh chanterelle mushrooms and pork. Slice the mushrooms, marinate pork in rice wine and soy sauce, then stir-fry meat first, followed by mushrooms until fully cooked, preserving their aroma and tenderness.
Stir-Fried IntestinesA Chinese dish made by stir-frying pig intestines with garlic, ginger, and chili for a savory and aromatic flavor.
Braised Kidney BeansA classic Chinese dish made by stir-frying fresh kidney beans with pork or ham until tender and flavorful.
Tomato and Egg Stir-FryTomato and egg stir-fry is a home-style dish primarily made with tomatoes and eggs. First, scramble the eggs and cook them until done, then set aside. Next, chop the tomatoes into pieces and stir-fry until soft. Finally, add the cooked eggs back into the pan, mix well with the tomatoes, and stir-fry evenly. Season to taste and serve.
Pork Skin with Green ChiliA Chinese home-style dish made with pork skin and green chili, stir-fried until tender and flavorful.
Spicy TofuSpicy tofu is a dish made primarily from soft tofu, seasoned with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other spices. The tofu is cut into cubes, blanched, then stewed together with the sautéed seasonings to allow the tofu to absorb the spicy and numbing flavors.