Chuanyouji Sichuan Cuisine (Liusha Branch)
川菜 · ⭐ 3.7
No. 16 Liu Sha Road, Unit C7-12
Dishes
Neijiang Spicy ChickenA Sichuan dish made with chicken stir-fried with dried chilies and Sichuan peppercorns, known for its spicy and numbing flavor.
Sichuan-style Twice-Cooked PorkA classic Sichuan dish made with pork belly, boiled then stir-fried with fermented bean paste, green peppers, and scallions for a rich, spicy flavor.
Spicy Mapo TofuA classic Sichuan dish made with soft tofu, minced meat, and spicy seasonings like doubanjiang and chili oil, delivering a bold, numbingly spicy flavor.
Premium MaoxuewangPremium Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat (pig's intestine), luncheon meat, bean sprouts, and tofu skin. It is prepared by boiling these ingredients in water and then simmering them with a specially crafted spicy and numbing seasoning and aromatic spices.
Soft TofuSoft tofu dish made with嫩豆腐, boiled in water to preserve its delicate texture. Enjoy with scallions and soy sauce, or add shrimp, eggs, or greens for enhanced flavor.
Stir-Fried Seasonal GreensA simple and healthy dish made by stir-frying fresh seasonal vegetables, preserving their natural flavor and crisp texture.
Century Egg and Cucumber SoupA refreshing Chinese soup made with century eggs and cucumber, known for its mild flavor and cooling effect.
Scallion Spicy RabbitA Sichuan dish featuring tender rabbit meat stir-fried with dried chilies and scallions, delivering a bold, spicy, and aromatic flavor.