Shiyang Liu's Pot Pot Chicken · Sichuan Cuisine
川菜 · ⭐ 3.9
Nos. 139–141 Guanfeng East Street, Xingfu Subdistrict (in the alley beside Aba Prefecture Forestry Hospital)
Dishes
Dry Pot RabbitA spicy Sichuan dish made with rabbit meat and vegetables, stir-fried in a dry pot with chili, garlic, and Sichuan peppercorns for a bold, numbing flavor.
Signature Bo Bo ChickenA signature Sichuan cold dish featuring chicken and vegetables marinated in a spicy, numbing red oil sauce.
Seasonal VegetablesSeasonal vegetables refer to fresh vegetables harvested according to the changing seasons, typically prepared by stir-frying, blanching, or cold mixing to preserve the original flavor of the ingredients. Main ingredients include common leafy greens, root vegetables, and fruiting vegetables of the season, such as spinach, carrots, cucumbers, and green beans.
Braised Blood in Clay PotA traditional dish made by slow-cooking pig or duck blood with tofu and vegetables in a clay pot, resulting in a smooth texture and rich flavor.
Clay Pot Chicken BloodA dish made by stewing chicken blood with ginger, scallions, and garlic in a clay pot, resulting in a smooth and flavorful texture.
Steamed Egg with ShaoziA dish made by steaming eggs with Shaozi (Shaoxing wine), resulting in a delicate, fragrant texture.
Tender Offal DishA Sichuan dish made with pork stomach and intestines, slow-cooked until tender and flavorful.
Steamed PumpkinSteamed pumpkin is a dish that uses pumpkin as the main ingredient. After peeling and cutting the pumpkin into pieces, it is steamed in a steamer until cooked, preserving the original flavor and nutritional content of the pumpkin.
Bamboo Shoot and Crucian CarpA dish of crucian carp steamed with perilla leaves, known for its fresh taste and aromatic herb flavor.
Braised Pork IntestinesA dish made by slow-cooking cleaned pork intestines in a seasoned broth with spices, resulting in tender and flavorful meat.