Hun Liu · Liu Xue Wang (Kuanzhai Alley Branch)
川菜 · ⭐ 4.0
No. 26–28 Qingyang North Road, Xi'an Road Subdistrict (near Yongling Road)
Dishes
Three-Flavor Crispy PorkThree-fresh crispy meat is a dish made primarily with pork, combined with shrimp and eggs. Pork slices are coated in starch and egg, then deep-fried until golden and crispy, then stir-fried with shrimp and seasonings.
Liu's Blood Curd Steamed TrioA Sichuan dish featuring duck blood, tripe, and beef tendon steamed together for a fresh, spicy flavor.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Dry Pot Pork Ribs with PotatoA spicy Sichuan dish featuring pork ribs and potatoes stir-fried in a dry pot with chili, garlic, and Sichuan peppercorns.
Sichuan Boiled Pork SlicesSichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
Grilled FishGrilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
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.
Radish SoupRadish soup is a soup dish primarily made with radishes, and it's simple to prepare. Wash the radishes, cut them into pieces, and boil them with an appropriate amount of water. Then reduce the heat and simmer slowly until the radishes become tender. Season with salt and serve.
Premium MaoxuewangGolden Grade Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then simmered in a specially prepared spicy and numbing broth, and finally garnished with chopped green onions and cilantro.
Fresh Chili Crisp FishFresh chili and tender fish are quickly blanched and mixed to create a spicy, refreshing dish.