Luzhou Huicai Restaurant (Angliang Branch)
地方菜 · ⭐ 3.5
130 meters west of the south gate, Anliang Urban Plaza
Dishes
功夫 Beef Brisket StewA slow-cooked stew featuring beef brisket and vegetables, seasoned with a secret sauce for rich flavor.
Stewed Intestines with FlatbreadStewed pork intestine dish made by cleaning and boiling intestines, then stir-frying with potatoes and green peppers, finally slow-cooked in a special clay pot to absorb the rich flavors.
Dry Pot Squid and ShrimpDry-braised squid and shrimp is a dish featuring fresh squid and shrimp, stir-fried quickly at high heat. After initial preparation, they are cooked with vegetables like green pepper, red pepper, and onion, along with seasonings such as doubanjiang, garlic, ginger, and chili to absorb rich flavors, then reduced to a glossy sauce.
Salted Pepper Pork TrotterSichuan salt and pepper pork knuckles is a dish made primarily from pig trotters, seasoned with Sichuan pepper and salt, garlic, ginger, and other spices. First, the pig trotters are boiled until tender, then chopped into small pieces and deep-fried in hot oil until golden and crispy. Finally, Sichuan pepper and salt are sprinkled over the dish and stir-fried evenly.
Pickled Pepper Lotus StemPickled chili lotus stem is a cold dish made by marinating fresh lotus stems with pickled chilies, garlic, and ginger. The lotus stems are blanched, mixed with pickled chilies, garlic slices, and ginger threads, then seasoned with salt, sugar, and vinegar, and chilled for several hours before serving.
Special Stir-FryA stir-fried dish made with assorted vegetables and meat, quickly cooked to preserve flavor and texture.
Braised Eel PotA dish featuring eels braised in a savory sauce with ginger, garlic, and fermented bean paste, served in a small pot.
羊肉锅仔羊肉锅仔是一道以羊肉为主要食材，搭配蔬菜、豆腐等辅料，放入小火锅中慢煮而成的菜肴。羊肉切片后与姜片、葱段等调料一同入锅，加入高汤或清水炖煮，使肉质软嫩，汤汁浓郁。