Li Xuewang (Dongye Old Street Branch)
川菜 · ⭐ 3.7
No. 19, Dongheng Street, Huaiyuan Town
Dishes
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Pickled Chili Potato ShredsA Sichuan-style dish made with potato shreds stir-fried with pickled chili, garlic, and seasonings. Crisp texture and tangy-spicy flavor.
Spicy Pig IntestinesSpicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
Stir-Fried Bamboo ShootsA dish made by stir-frying fresh bamboo shoots with vegetables like bell peppers and carrots, resulting in a crisp and refreshing flavor.
Spicy Pigskin ThreadsA Sichuan dish made from boiled pork skin cut into thin strands and tossed in spicy chili oil, garlic, and green onions for a crunchy, numbingly spicy flavor.
Fatty Intestine with Blood CurdFatty Intestine and Blood Curd is a dish primarily made with pork intestines and duck blood. The preparation involves stewing the intestines until tender, then combining them with fresh duck blood and stir-frying with spices such as chili peppers and Sichuan peppercorns. The final result features a bright red color and rich, flavorful broth.
鱼香豆腐鱼香豆腐是一道以嫩豆腐为主要食材，配以猪肉末、木耳、胡萝卜等辅料制成的菜肴。通过炒制后加入调好的鱼香汁（由醋、糖、酱油、姜蒜末、辣椒等调制）进行调味，使豆腐吸收浓郁酱汁，口感丰富。