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Liu Ji Old Soup Clay Pot Restaurant

东北菜 · ⭐ 3.8

No. 49, Yangming Street

Dishes

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  Liu's Garlic Eggplant

  Liu's Garlic Eggplant is a home-style dish made with long eggplants stir-fried with abundant garlic. The eggplants are tender and flavorful, with a rich garlic aroma, making it a popular Chinese comfort food.
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  Three Fresh Vegetables Rice Bowl

  Dinosaur Three Fresh Rice Bowl is a home-style dish primarily made with potatoes, eggplants, and green peppers, served over steaming rice. The ingredients are cut into pieces, stir-fried separately until just cooked, then combined with seasonings and stir-fried together until flavorful. Finally, the stir-fried mixture is placed on top of hot rice.
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  Dried Sausage Fried Rice

  A savory dish made by stir-frying dried sausage slices with rice and eggs, often seasoned with soy sauce and scallions.
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  Oil-Poured Dry Tofu

  Oil-braised dried tofu is a dish made with dried tofu as the main ingredient. The tofu is cut into pieces, blanched to remove odor, then pan-fried in hot oil until golden brown on both sides. Finally, a sauce made of soy sauce, dark soy sauce, sugar, vinegar, and water starch is poured over and simmered to infuse flavor.
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  Beef and Radish Hot Pot

  A hearty dish made with beef and radish, slow-cooked in a savory broth until tender. The beef is rich and flavorful, while the radish absorbs the delicious flavors of the stew.
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  Pure Lean Jar Meat

  Pure lean pork belly is marinated and fermented in clay jars for months, resulting in a firm, tender texture with rich savory flavor.
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  Braised Pork and Eggplant

  Meat and eggplant stir-fry is a Chinese dish using pork chunks and eggplant as main ingredients. Pork is blanched or pan-fried, eggplant is fried or sautéed until soft, then both are stir-fried together with soy sauce, sugar, and salt until flavorful.
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  Celery and Potato Rice Bowl

  A simple and tasty dish made by stir-frying celery and potato strips, served over rice.
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  Sour Cabbage and Lamb Hot Pot

  Sour cabbage and mutton hot pot features fresh mutton and sour cabbage, slow-cooked together in a clay pot with ginger and scallions for a rich, flavorful broth.

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