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Liu Ji Earth Stove - Dijie Chicken, Whole Roasted Lamb, Lamb Ribs

东北菜 · ⭐ 4.0

Room 112, No. 1, Lane 66, Akesu Road

Dishes

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  Small Fish and Shrimp

  A dish featuring small fish and shrimp, typically pan-fried or stir-fried with葱姜蒜, seasoned with a touch of soy sauce, cooking wine, or chili for flavor.
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  Free-range Old Duck in the Forest

  Free-range old duck slowly stewed with wild ingredients, resulting in tender meat and rich broth.
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  Fresh Turtle Stew

  A dish made with fresh turtle, simmered with ginger, scallions, and cooking wine, resulting in tender meat and rich flavor.
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  Boiled Lobster

  Steamed lobster is a dish made with fresh lobsters, blanched in boiling water until cooked, typically with ginger slices and scallions to remove fishy odor and enhance aroma. The dish retains the lobster's tender texture, firm meat, and fresh taste.
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  Trendy Spicy Softshell Turtle

  The网红麻辣小甲鱼 features tender softshell turtles as the main ingredient, carefully cooked with a blend of spices and chili peppers. The turtles are first prepared and then fully infused with a specially crafted spicy and numbing seasoning, maintaining their tender texture throughout the cooking process.
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  Northern Jiangsu Farm-Raised Free-Range Chicken

  Northern Jiangsu farm-raised free-range chicken is made with local chickens and cooked using traditional methods, mainly stewing to preserve the original flavor and tender texture.
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  Su Bei Meat Balls

  A traditional dish from northern Jiangsu, made with minced pork seasoned and shaped into balls, then steamed to achieve a tender and flavorful texture.
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  Garlic Butter Lobster

  Garlic shrimp is made with fresh shrimp and lots of garlic paste. After cleaning, the shrimp are boiled or stir-fried and seasoned with garlic, scallions, and ginger to blend the garlic aroma with the shrimp's natural flavor.
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  Sesame Noodle Egg Stew

  A traditional Chinese home-style dish made by stewing crispy sesame noodles with egg mixture, resulting in a soft and flavorful dish.
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  Spicy Snails

  A spicy stir-fried dish made with freshwater snails and chili peppers, popular in Sichuan cuisine.

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