Pengzhou Haiwozi Liu Goose Meat (First Branch)
小吃快餐 · ⭐ 3.7
No. 2, Qingyang East 2nd Road, Annex No. 5
Dishes
Five-Spice Pig TongueA traditional Chinese dish made by slow-cooking pig tongue with five-spice powder and aromatic herbs, resulting in a tender and flavorful texture.
Five-Spice Tofu SkinFive-spice tofu skin is made primarily from dried tofu, seasoned with various spices such as star anise and cassia bark, then marinated and baked. The tofu absorbs the aromatic flavors of the spices, resulting in a rich five-spice aroma and a chewy, resilient texture.
Braised Goose LiverBraised goose liver is a dish made by marinating goose liver and slowly simmering it in a special broth. The tender liver absorbs the rich flavors of the broth, often cooked with辅料 like scallions and ginger.
Pengzhou Jiushao Board DuckPengzhou Jiushao Board Duck is a traditional Sichuan dish made by curing and air-drying ducks, then boiling them to achieve a firm texture and savory flavor.
Oil-Scalded GooseA dish made by quickly scalding goose meat in hot oil, resulting in tender and fragrant meat, often seasoned with ginger, garlic, and chili.
Pork Face MeatPork face meat is cut from the pig's facial muscles, blanched, then stewed or braised with seasonings. Main ingredient is pork face meat,辅以葱、姜、蒜等调味料.
Red Board RabbitA Sichuan dish featuring rabbit meat stir-fried with red peppers and chestnuts, delivering a spicy and aromatic flavor.
Fresh Braised Duck IntestinesA dish made with duck intestines blanched and simmered in a special seasoned broth, resulting in a tender and flavorful texture.
Braised Goose WingsBraised goose wings made with tender goose wings simmered in a savory broth with aromatic spices and seasonings.
Goose LiverA dish made from goose liver, typically pan-seared and served with a rich sauce or fruit compote.