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ULIKE·Mao Restaurant (Zhongmao Tian Di Branch)

东北菜 · ⭐ 3.9

No. 500 Herong Road, Building 6, Zhongmao

Dishes

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  Low-Fat Chicken Salad

  A healthy salad featuring grilled chicken breast and fresh vegetables, dressed with olive oil and lemon juice for a low-fat, nutritious meal.
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  Potato Stewed Beef Tail

  A hearty dish featuring beef tail and potatoes simmered in savory sauce until tender and flavorful.
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  Baked Chicken Tower

  A dish of chicken, potatoes, and onions baked together in an oven, resulting in a crispy exterior and tender, juicy interior.
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  Angus Beef Mapo Tofu

  A fusion dish combining the spicy and numbing flavors of traditional Sichuan Mapo Tofu with tender Angus beef, stir-fried with fermented black beans, chili, and garlic, then simmered with tofu for a rich, savory finish.
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  Spicy Dan Dan Noodles with Blood Sausage

  Shancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
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  Qingyuan Chicken

  Qingyuan chicken is a dish primarily made with high-quality Sanhuang chickens from Qingyuan. It is typically prepared by stewing the whole chicken or using the white-cut method. After blanching, the chicken is slowly simmered in clear water to retain its original flavor, resulting in tender and smooth meat.
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  Crispy Skin Pigeon

  Crispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
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  Beef Jerky

  Beef jerky is a dried, seasoned meat product made from beef, known for its chewy texture and savory flavor.
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  Green Pepper Sichuan-Style Fish Slices

  A Sichuan-style dish featuring tender fish slices and green peppers, simmered in a spicy broth with chili and Sichuan peppercorns.

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