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Liu Ji Kitchen Sichuan-Hunan Cuisine (Hanyang Branch)

特色菜 · ⭐ 3.5

Shop No. 2, Commercial Building 2, Phase II, Hechang Duhui Huafu, Jiangcheng Avenue

Dishes

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  Spiced Soybeans Salad

  Cold-mixed edamame is a chilled dish made primarily from fresh edamame. After boiling and removing the shells, it's mixed with garlic, soy sauce, vinegar, and sesame oil.
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  Liu's Winter Melon and Pork Rib Soup

  A traditional Chinese soup made with pork ribs and winter melon, simmered slowly to create a clear, savory broth with tender meat and soft vegetables.
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  Liu's Kung Pao Chicken

  A classic Sichuan dish featuring diced chicken stir-fried with peanuts, dried chilies, and a savory-sweet sauce.
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  Liu's Duck and Lotus Root Hot Pot

  A savory hot pot featuring smoked duck and lotus root, slowly simmered to perfection for rich flavor and tender texture.
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  Liu's Garlic Shoots Stir-Fried with Preserved Pork

  A classic Chinese home-style dish featuring preserved pork and fresh garlic shoots, stir-fried to perfection for a savory, aromatic flavor.
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  Liu's Tofu and Pork Braised Dish

  A dish made with pork belly and egg tofu, braised until tender and flavorful, combining savory meat with richly absorbed tofu.
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  Liu's Eggplant and Green Beans

  A home-style dish made with green beans and eggplant, stir-fried or braised to perfection, offering a savory and satisfying flavor.
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  Liu's Fragrant Tofu with Twice-Cooked Pork

  Twice-cooked pork stir-fried with fragrant tofu, a classic Sichuan dish featuring savory pork and soft tofu in a spicy sauce.
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  Kelp and Pork Rib Soup

  Seaweed and pork rib soup is a soup dish primarily made with seaweed and pork ribs. The preparation typically involves first stewing the pork ribs until tender, then adding the seaweed to continue cooking until the broth becomes rich and the ingredients are fully cooked.
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  Braised Wuchang Fish

  Braised Wuchang fish is a Chinese dish featuring Wuchang fish as the main ingredient. After cleaning, the fish is marinated with ginger slices and scallions to remove fishy odor, then pan-fried until lightly golden on both sides. Soy sauce, sugar, cooking wine, and water are added, then simmered over low heat until the sauce thickens and the fish is well-seasoned.

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