Wang Ma Hand-Torn Roast Rabbit (Liangui South Road Store)
小吃快餐 · ⭐ 3.7
No. 5, Lane 1, Lian Hua North Street, Annex No. 33
Dishes
Braised and Fried QuailA Chinese dish featuring quail that is first braised in seasoned broth and then deep-fried to achieve a crispy exterior and tender interior.
Braised Chicken Wing TipsBraised chicken wing tips are a dish made primarily from chicken wing tips. After blanching, the wing tips are slowly simmered in a specially prepared braising sauce until fully infused with flavor. The braising sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar, resulting in wing tips with a bright red color and a soft, tender texture.
PotatoPotatoes are peeled and cut into cubes or slices, then cooked by frying, boiling, steaming, or stir-frying. Common preparations include potato shreds, braised potatoes with meat, mashed potatoes, and french fries. The main ingredient is potatoes, with optional seasonings such as scallions, ginger, garlic, and chili peppers added according to taste.
Master Kong Rock Sugar Pear CannedKangshifu Rock Sugar Pear canned drink is a ready-to-drink beverage made from pears, rock sugar, and water, boiled and sealed in cans. Pears are sliced and stewed with rock sugar to extract juice, cooled, then filled into cans and sterilized at high temperature for stability.
Torn Roast RabbitA dish made by marinating rabbit meat and roasting it over charcoal, then tearing it by hand for a flavorful, spicy experience.
Signature Shredded Roasted RabbitFresh rabbit meat marinated in secret spices and grilled over charcoal, then shredded by hand for a tender, spicy flavor.
Wang Ma's Signature Rabbit HeadFresh rabbit heads are marinated, then simmered with special spices to create a rich, spicy, and fragrant dish with tender meat, highlighting Sichuan flavor.
Wang Ma's Signature Roast ChickenA premium chicken dish marinated and roasted with secret spices, featuring crispy skin and tender, juicy meat.
Wang Ma Spicy Braised Duck HeadsWang Ma spicy braised duck heads are made from duck heads, slowly simmered with chili, Sichuan pepper, and other spices in a braising process, resulting in rich, spicy, numbing, and aromatic flavors.
Wang Ma Spicy Rabbit CubesWang Ma Spicy Rabbit Cubes are made from fresh rabbit meat cut into small cubes, marinated and stir-fried with chili, Sichuan pepper, and other spices, delivering a savory, spicy, and numbing flavor with tender texture.
Private Recipe Spicy and Numbing Small Silver FishSmall silver fish are deep-fried and stir-fried with dried chili, Sichuan pepper, ginger, garlic, and other seasonings, resulting in a crispy texture and spicy-numbing flavor characteristic of Sichuan cuisine.
Lao Liu Xiao Xiao Zao Dengying Beef ShredsDengying beef shreds are made from high-quality beef tendon, marinated, air-dried, sliced, and stir-fried with special spices. The finished product has a bright red color, crispy yet slightly chewy texture, rich aroma, and a savory, fragrant flavor.
Quail EggQuail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.
Spicy Cold-Pressed BeefA spicy Sichuan-style dish made by stir-frying beef slices with chili and Sichuan pepper, then served cold for a bold, numbing flavor.