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Ermao Zhongyi Liangshan Chicken (Fuliji Cheng Phase II Zone 1 Store)

火锅 · ⭐ 3.9

No. 32, Central Road, University Town, Annex No. 29 (next to Tianxin Hotel)

Dishes

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  Liangshan Chicken

  Liangshan Chicken is a Sichuan dish made with chicken and spicy ingredients like chili and Sichuan pepper, offering a rich, numbingly spicy flavor.
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  Wakame Knot

  Sea tangle knots are a dish made primarily from kelp, processed through steps such as cleaning, soaking, tying into knots, and cooking. The sea tangle knots appear deep green in color, with a smooth and tender texture and a distinctive fresh flavor characteristic of seafood.
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  Water spinach

  Water spinach is a common vegetable beloved for its tender texture and unique fragrance. It can be prepared by stir-frying simply or with garlic, preserving its natural flavor and presenting an appealing green color.
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  Bamboo Shoot

  Bamboo shoots are young bamboo stems harvested in spring. After blanching or boiling, they can be eaten directly or used in cooking. Common preparations include stir-frying, making soups, cold dishes, or pairing with meats—such as stir-fried bamboo shoots with pork slices or bamboo shoot stewed chicken—offering a crisp and tender texture.
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  Old Jar Sichuan Pickled Cabbage Chicken

  A dish made with chicken and traditional fermented pickled cabbage, simmered to create a tangy, savory broth.
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  Fermented soybean skin

  Fermented soybean curd, a traditional Chinese soy product. Made from yellow soybeans through soaking, grinding, boiling, and other processes, which form a film on the surface of soy milk that is then dried. It has a yellow-white color, dry texture, and a rich soy aroma. In cooking, it can be paired with meat or vegetables and prepared using methods such as stir-frying, stewing, or boiling to create various delicious dishes.
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  Fresh Peel-free Taro

  Fresh peel-free taro is a dish made with fresh taro that has been peeled and directly cooked. The main ingredient is taro, and the preparation method is simple, preserving the original flavor and nutrition of the taro.
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  Bean sprouts

  Bean sprouts are vegetables grown from sprouted legume seeds, commonly including mung bean sprouts and soybean sprouts. Typically, they are cleaned and then cooked by stir-frying, boiling, or making cold dishes. They have a crisp texture and are a common ingredient in home-cooked meals.
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  Golden Soup Chicken with Chestnuts

  A savory dish featuring chicken and chestnuts simmered in a golden broth, offering a rich and comforting flavor.
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  Enoki Mushroom

  Enoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
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  Fresh Taro

  A dish made from fresh taro root, steamed or simmered to a soft and sweet consistency, often served as a dessert or side dish.

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