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Liu Barbecue (Pu Kou Road Store)

烧烤 · ⭐ 3.8

No. 292, Pukou Road

Dishes

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  Pork Belly

  Pork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
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  Spiced Peanut Salad

  Cold-mixed peanuts is a chilled dish using peanuts as the main ingredient, seasoned by mixing cooked or roasted peanuts with dressing. Typically, shelled peanuts are blanched or fried until crispy, then mixed with soy sauce, vinegar, sugar, salt, garlic, and chili oil, and served chilled.
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  Braised Vegetables

  A vegetarian dish made by slow-cooking various vegetables in a savory sauce with soy sauce and spices.
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  Roasted Garlic Eggplant

  A classic Chinese home-style dish made by roasting long eggplants with garlic, scallions, and soy sauce, resulting in a soft and savory flavor.
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  Roasted Qian Fish

  A Guizhou specialty featuring fresh Qian fish marinated in secret sauce and grilled over charcoal, resulting in tender, flavorful meat with a slightly crispy skin.
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  Blanched Potato Slices

  A cold dish made by briefly boiling sliced potatoes and mixing with garlic, chili oil, and seasonings for a crisp, spicy flavor.
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  Blanched Lotus Root Slices

  A refreshing cold dish made by briefly boiling fresh lotus root slices and dressing them with garlic, vinegar, and chili oil for a crisp, tangy bite.
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  Spicy Boiled Beef

  A spicy Sichuan dish featuring tender beef quickly blanched in a fiery broth with chili and Sichuan peppercorns.
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  Glutinous Rice Balls with Fermented Rice Wine

  A traditional sweet dish made from glutinous rice balls cooked in fermented rice wine, often served warm with added ingredients like red dates or goji berries for a comforting, sweet flavor.
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  Spicy Crucian Carp

  Spicy crucian carp is a dish featuring fresh crucian carp, pan-fried until golden, then stir-fried with chili, Sichuan pepper, ginger, and garlic before simmering in water or broth to infuse flavor. Finished by reducing the sauce and garnished with green onions or cilantro.

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