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Liao Ji Bangbang Chicken (Guanghua Vegetable Market Branch)

小吃快餐 · ⭐ 3.7

No. 87, Guanghua East Road Section 3, Annex No. 5

Dishes

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  Home-style Chicken Feet

  A dish made from chicken feet simmered in a seasoned broth, resulting in tender and flavorful meat.
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  Sichuan-Style Tofu Cubes

  A spicy Sichuan dish made with tofu cubes stir-fried in chili, garlic, and Sichuan peppercorns for a numbing, fiery flavor.
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  Liao's Chicken Rice Bowl

  A rice bowl featuring marinated chicken in a spicy sauce, served with vegetables and steamed rice.
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  Sichuan Pepper Chicken Feet

  Sichuan pepper free-bone chicken feet are made primarily from chicken feet, which are blanched and de-boned before being marinated with Sichuan pepper, garlic, ginger, chili, and other seasonings. The finished dish has a crisp texture and a rich, numbing aroma of Sichuan pepper.
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  Sichuan Pepper Duck

  A flavorful duck dish made with old duck and Sichuan pepper, slow-cooked to perfection for a rich, aromatic taste.
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  Spicy Ear Threads Rice Bowl

  Spicy ear threads mixed with seasonings and served over rice, offering a crunchy texture and bold flavor.
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  Spicy Duck Heads

  Spicy duck heads are primarily made with duck heads, which are blanched and then stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, scallions, and other seasonings. During preparation, fermented broad bean paste, cooking wine, and soy sauce are typically added to allow the duck heads to fully absorb the spicy and fragrant flavors.
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  Fragrant Chicken Wings and Pork Trotters

  A fragrant dish made with chicken wings and pork trotters, marinated, fried, and stir-fried with special spices for a rich aroma and tender texture.
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  Duck Neck

  Duck neck is a dish made primarily from the neck of a duck, prepared by marinating and then roasting or braising. The meat is firm and tender, with thin skin that retains the natural flavor of duck while absorbing the rich taste of various spices.
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  Black Beef Shank

  Black beef shank is a traditional Chinese dish made by braising beef tendon until tender, then slicing it thinly. It has a rich, savory flavor and firm texture.

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