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Liufuya (Changjiang South Road Metro Station Branch)

小吃快餐 · ⭐ 3.9

Adjacent to KFC outside Exit 2 of Line 3 Metro Station, Changjiang South Road

Dishes

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  Spicy Duck Heads

  Spicy duck heads are simmered with scallions, ginger, garlic, doubanjiang, and chili to infuse flavor, then reduced to a rich sauce. Careful heat control ensures tender, well-seasoned results.
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  Mild Spicy Duck Wings

  Spicy duck wings is a dish that excels in color, aroma, and taste. Its preparation is meticulous: first, the duck wings are marinated to absorb flavor, then stir-fried with适量 of chili peppers and spices, preserving the natural freshness of the wings while adding a mild spiciness. The highlight of this dish lies in its balanced heat—neither too intense nor overwhelming—making it suitable for most palates. Additionally, duck wings are rich in protein and highly nutritious, making this a healthy and delicious culinary delight.
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  Cumin Duck Neck (Loose)

  Duck neck marinated in spices and seasoned with cumin, offering a spicy and aromatic flavor.
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  Braised Chicken Feet with Tiger Skin Texture

  Chicken feet are boiled, deep-fried until the skin wrinkles like tiger skin, then simmered in a savory sauce for rich flavor and tender texture.
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  Sichuan-style Pickled Chicken Feet

  Spicy pickled chicken feet is a cold dish made by marinating boiled chicken feet with spicy peppers, garlic, ginger, and green onions. The chicken feet are de-nailed, boiled until tender, then soaked in seasoned sauce to absorb flavor.
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  Vegetable Salad

  Vegetable salad is a cold dish primarily made with fresh vegetables, including cucumber, carrot, wood ear mushroom, and bean sprouts. The preparation is simple: wash and slice the vegetables, then mix with seasonings such as salt, vinegar, and sesame oil.
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  Sauce-Flavored Wild Duck

  A flavorful dish made with wild duck slowly braised in a rich soy-based sauce, resulting in tender meat and deep savory taste.
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  Sour Spicy Lotus Root Cubes

  Sour and spicy lotus root cubes: Cut lotus root into cubes, blanch, then stir-fry with garlic, ginger, and chili. Add vinegar, soy sauce, sugar, and salt. Thicken with cornstarch slurry.

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