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Liang's Private Kitchen

特色菜 · ⭐ 3.6

No. 4, Tongma Kan Street, Annex Nos. 95–97 and 99

Dishes

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  Salmon One Fish Several Ways

  A dish featuring salmon prepared in multiple ways—grilled, steamed, and pan-fried—with various seasonings and accompaniments to highlight its versatility.
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  Salmon Sashimi

  Sashimi is a dish made primarily from fresh salmon. The preparation is simple: slice the salmon thinly and serve with condiments such as wasabi and soy sauce, preserving the fish's original freshness and flavor.
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  Cold-Mixed Chicken

  A cold dish made by mixing boiled chicken with seasonings like garlic, chili oil, soy sauce, and vinegar for a refreshing taste.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Stir-Fried Bamboo Shoots

  A dish made by stir-frying fresh bamboo shoots with garlic and green peppers, resulting in a crisp and savory flavor.
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  Ecological Mushroom

  A healthy dish made with fresh wild mushrooms stir-fried with vegetables, highlighting the natural flavor and crisp texture of the fungi.
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  Stir-fried腊肉 with Garlic Shoots

  Stir-fried腊肉 with garlic chives is a Chinese home-style dish using cured pork and garlic chives as main ingredients. The pork slices are stir-fried with chopped garlic chives, using the pork's fat to enhance aroma while the chives add freshness. Minimal seasoning is used to preserve the natural flavors.
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  Bamboo Shoot and Crucian Carp

  A dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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