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Li Pengwa Private Kitchen

特色菜 · ⭐ 4.4

Building 8, South Area, Tian Gong Dian Residential Community, Dingxiang Road

Dishes

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  Young Ginger Eel Slices

  A Sichuan dish featuring fresh eel slices stir-fried with young ginger, known for its tender texture and spicy aroma.
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  Double Pepper Spicy Frog Legs

  Fresh frog legs stir-fried with green and red peppers, delivering a spicy and aromatic flavor that excites the palate.
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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Dry-Braised Frog

  Dry-braised frog is a dish made with frog as the main ingredient, combined with seasonings and side ingredients, and cooked by dry-braising. The main ingredients include frog, ginger, garlic, chili, etc., with a fresh and slightly spicy flavor.
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  Spicy麻 Fish with Sichuan Pepper

  A Sichuan-style dish featuring fresh carp cooked with Sichuan pepper, garlic, and ginger, delivering a numbingly spicy flavor.
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  Sichuan Boiled Frog

  Sichuan Boiled Frog is a Sichuan dish made with frog meat, cooked in boiling water with chili and Sichuan peppercorns. It is known for its spicy and numbing flavor, with tender texture.
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  Sichuan-Style Boiled Catfish

  A spicy Sichuan dish featuring tender catfish simmered in a fiery broth with vegetables and aromatic spices.
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  Sichuan-Style Water-Boiled Frog

  A spicy Sichuan dish featuring frog meat and vegetables, cooked in a fiery broth of chili and Sichuan peppercorns.
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  Shagiang Salt-Baked Chicken

  A classic Cantonese dish made by marinating chicken in salt and aromatic spices like sand ginger, then steamed or baked to tender perfection with a fragrant, savory flavor.
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  Stir-Fried Seasonal Vegetables

  Stir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
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  Coiled Eel in Dragon Shape

  A dish featuring fresh eel shaped like a coiled dragon, deep-fried and glazed with a savory sauce.
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  Mutton Hot Pot

  Mutton soup pot features mutton as the main ingredient, with broth made from lamb bones or offal, seasoned with ginger slices and green onions. Vegetables like potatoes, carrots, radishes, and vermicelli are added for rich texture. Customize with chili oil, cilantro, or scallions.
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  Braised Chicken Feet with Tiger Skin

  Hǔpí Fèngzhǎo (Tiger Skin Chicken Feet) is renowned for its unique preparation method and delicious flavor. The chicken feet are first deep-fried until the skin becomes crispy and bubbled, forming a 'tiger skin' texture. They are then marinated with spices and seasonings to absorb rich flavors. During cooking, the chicken feet fully absorb the sauce, becoming tender and succulent, with skin and bones easily separating and the meat remaining juicy and delicate. This dish is not only tasty but also rich in collagen, which nourishes the skin.
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  Sour Cabbage Fish

  A Sichuan dish featuring tender fish fillets in a spicy sour cabbage broth, known for its bold and tangy flavor.

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