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Li Ji Ji Yu (Jinguoyuan Branch)

火锅 · ⭐ 4.3

No. 16, Dujia Jinyuanguo Residential Community, Annex Nos. 14–15 (near Shiguangcheng)

Dishes

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  Cold String Beans

  A cold dish made from fresh string beans, blanched and tossed with garlic, chili oil, vinegar, and salt for a crisp, tangy flavor.
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  Braised Pork Intestines

  Stewed pork intestines is a traditional dish primarily made with pork intestines. The preparation involves thoroughly cleaning the intestines, then simmering them in a seasoned braising liquid made from soy sauce, cooking wine, and spices until fully flavored, and finally slicing them for serving.
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  Dry-Braised Duck

  A Chinese dish made by stir-frying duck meat until dry, resulting in a rich, savory flavor.
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  Boiled Peanuts

  Boiled peanuts is a dish that uses peanuts as the main ingredient. Peanuts are boiled in water, usually with salt and other seasonings to enhance flavor. The preparation process does not involve frying or complex cooking techniques, preserving the original taste and nutritional value of the peanuts.
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  Sichuan Boiled Frog

  Sichuan-style boiled frog is a dish made with frog meat and vegetables like bean sprouts and cabbage, cooked in boiling water and finished with hot oil and spices such as chili and Sichuan peppercorns.
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  Sichuan-Style Boiled Carp

  A Sichuan dish featuring fresh carp cooked in a spicy, numbing broth with vegetables and seasonings.
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  Special Crucian Carp

  Fresh crucian carp cooked with ginger, scallions, garlic, and chili, resulting in tender fish and rich broth.
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  Sichuan Taro Noodles

  Sweet potato starch noodles are a type of vermicelli made from sweet potato starch. Soak and cook before eating. Commonly stir-fried with vegetables, meat, or seasonings, or used as an ingredient in soups. Soak soft, blanch, then stir-fry or simmer with other ingredients.

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