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Li Shaofen Chongqing Old Cuisine (Nanping Branch)

家常菜 · ⭐ 4.5

No. 2-27, Lane 2, Dongmo East Road, Nanping (east of Hongsheng Road)

Dishes

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  Cold Mixed Three Threads

  Cold-mixed three丝 is a cold dish made primarily from carrots, cucumbers, and vermicelli. Slice carrots and cucumbers finely, cook vermicelli, then rinse with cold water. Mix all ingredients and season with soy sauce, vinegar, sesame oil, garlic, and chili oil.
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  Artisan Tofu Pudding

  A traditional Chinese cold dish made from delicate tofu pudding, served with a secret sauce and garnishes, highlighting refined craftsmanship.
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  First Course Twice-Cooked Pork

  A classic Sichuan dish made by first boiling pork belly, then slicing and stir-frying with fermented bean paste, green peppers, and scallions for a rich, spicy flavor.
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  Pickled Chili Beef Strips

  A Sichuan dish made by stir-frying thin slices of beef with pickled chili, garlic, and seasonings, offering a spicy and tangy flavor.
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  Spicy Green Pepper Chicken

  A spicy Sichuan dish made with chicken and fresh green peppers, stir-fried with garlic, chili, and fermented bean paste for a bold, numbing heat.
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  Extra Spicy Ma Ma Frog

  A spicy dish featuring fresh frog cooked with Sichuan pepper and chili, delivering intense numbing and fiery flavors.
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  Pork Shank and Pea Soup

  A hearty soup made with pork shank and fresh peas, slowly simmered to create a rich, creamy broth with tender meat and soft peas.
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  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
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  Braised Beef

  Braised beef is a dish made primarily with beef, blanched and then simmered with aromatics like scallions, ginger, garlic, and star anise. Seasoned with soy sauce, sugar, and cooking wine, it's slowly cooked until the beef is tender and flavorful.
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  Braised Pork Intestines

  Braised pork intestines is a traditional dish with pork intestines as the main ingredient. First, clean the intestines thoroughly, cut them into segments, and place them in a pot. Add seasonings such as soy sauce, sugar, and cooking wine, then slowly simmer to allow the intestines to fully absorb the broth, resulting in a glossy red appearance.
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  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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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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