刘食府 Chez Liu

Half a chicken, marinated and roasted. Savory with tender meat and skin. Served cut into pieces.

Mung bean or potato starch jelly strips tossed in a spicy Sichuan sauce. Cold, slippery texture with a savory, numbing chili kick.

Thick, clear starch noodles mixed with colorful shredded vegetables and ham. Served cold with a tangy, savory dressing.

Spinach salad mixed with eight treasure ingredients like peanuts and dried shrimp. Refreshing and slightly nutty.

Assorted vegetarian cold dish featuring vegetables, tofu, and mushrooms. Crisp and savory.

A grand platter of assorted cold appetizers. Offers a variety of flavors and textures, ideal for sharing.

Russian-style salad with diced potatoes, vegetables, and mayonnaise. Creamy and mild.

Deep-fried fish pieces soaked in a sweet soy-based sauce. A traditional Shanghai cold starter with a firm texture and rich sweet-savory flavor.

Stuffed chicken thighs, sliced into rounds resembling coins. Savory and meaty.

Braised beef shank sliced thin. Firm texture with a deep soy and spice flavor. Served cold.

Fried spring rolls filled with chicken and vegetables. Crispy skin with a hot, savory filling.

Chinese BBQ pork (Char Siu) with a sweet and savory glaze. Tender meat with a reddish exterior.

Dumplings filled with ground pork and chinese cabbage. Boiled or steamed, served with vinegar or soy sauce.

Deep-fried shrimps topped with plenty of fried garlic and chili. A Hong Kong typhoon shelter style dish, crispy, savory, and aromatic.

Braised sea bass in a spicy, savory sauce with minced pork and vegetables. Rich flavor that goes well with rice.

Slices of fish poached in a spicy, oily broth with chili peppers and Sichuan peppercorns. Very spicy and numbing.

Whole fish, deep-fried and covered in a sweet and sour sauce. Crispy exterior with tender meat inside.

Squirrel fish; deboned fish carved to look like a squirrel's tail, deep-fried and served with a sweet and sour sauce. Crunchy and visually impressive.

Braised fish in a savory brown sauce made with soy sauce and sugar. Tender and flavorful.

Grilled sea bass topped with spices and Wuhou chilies. Aromatic and spicy.

Lobster baked with cheese and butter sauce, served over noodles. Rich, creamy, and indulgent.

Slices of fish fillet sautéed in a light, savory sauce. Soft texture and mild flavor.

Deep-fried shrimp coated in a light batter. Crispy on the outside and tender inside.

Stir-fried shrimp with cucumber slices. Fresh, light, and crunchy.

Dry-fried squid strips with chili and Sichuan pepper. Chewy texture with a spicy, savory taste.

Shrimp with salt and pepper

Shrimp coated in a rich sauce made from salted egg yolk, mustard, and mayonnaise. Creamy and savory.

Wuhou style grilled fish with spices and vegetables. A spicy and aromatic dish served with various toppings.

Medium-sized shrimp baked with cheddar cheese and butter. Rich and savory.

Diced chicken deep-fried and stir-fried with plenty of dried red chilies and Sichuan peppercorns. Crispy, spicy, and numbing.

Slices of pork loin coated in potato starch batter, deep-fried until crispy, and tossed in a sweet and sour sauce. A classic Northeastern Chinese dish.

Stir-fried garlic scapes with shredded pork. Savory with the mild garlicky flavor of the scapes.

Kung Pao Chicken. Diced chicken stir-fried with peanuts, vegetables, and chili peppers. A balance of spicy, sweet, and savory flavors.

Stir-fried shrimp and beef in a creamy, milk-based sauce. A rich and mild dish.

Shredded pork cooked in a sweet bean sauce. Usually served with tofu skin wraps or pancakes and scallions.

Stir-fried chicken with cashew nuts in a savory bean sauce. Crunchy nuts contrast with tender chicken.

Shredded chicken stir-fried quickly with fresh coriander. Aromatic and light.

Slices of lamb stir-fried with plenty of scallions or leeks. Savory and fragrant.

A Tianjin-style stir-fry featuring a variety of ingredients like seafood, meat, and vegetables cooked quickly over high heat.

Braised tofu with 'eight treasures', typically including meats, seafood, and vegetables. Savory and comforting.

Shredded pork in garlic sauce (Yu Xiang - fish fragrance). A classic mix of salty, sweet, sour, and spicy flavors.

Shredded chicken in 'fish fragrance' sauce (Yu Xiang). Sweet, sour, and spicy.

Chef's special braised pork belly. Rich, tender, and savory.

Stir-fried pork tripe strips with garlic and spices. Chewy texture and savory flavor.

Dry-pot chicken cooked with spices, soy sauce, and sesame oil. Served sizzling in a mini wok.

Pork ribs cooked with aromatic jujube (red dates). Slightly sweet and savory.

Sizzling lamb served on a hot iron plate. Aromatic with spices.

Sizzling beef fillet served on a hot iron plate. Tender meat with a savory sauce.

Dry-pot cabbage stir-fried with pork belly slices and chili. Crunchy and spicy.

Dry-pot cauliflower stir-fried with spices and chili. Crunchy texture with a savory, spicy kick.

Sizzling beef served on a hot iron plate. Rich and savory.

A nourishing soup made with pork tripe and chicken, simmered with medicinal herbs like ginseng and goji berries. Mild and comforting.

Dry-pot dish with tofu and assorted seafood. Savory and slightly spicy.

Chicken stewed with mushrooms and glass noodles. A hearty Northeastern Chinese dish.

Savory dish featuring almond tofu. Unusual combination of textures.

Stir-fried celery with cashew nuts. Fresh, crunchy, and light.

Eggplant strips braised in a savory soy sauce. Soft and flavorful.

Dry-fried green beans with minced pork and chili. Savory and crunchy.

Eggplant braised in 'fish fragrance' sauce (Yu Xiang). A complex flavor profile of salty, sweet, sour, and spicy.

Steamed vegetables (Chinese cabbage, okra) with glass noodles and plenty of minced garlic. Light and aromatic.

Eggplant slices stuffed with a shrimp and pork filling, then fried. Crispy on the outside, soft and savory inside.

Seasonal vegetables stir-fried with dace fish and fermented black beans. Salty and umami-rich.

Spicy soft tofu stew with minced pork and Sichuan peppercorns. Hot, numbing, and savory.

Glass noodles stir-fried with minced meat. The bits of meat clinging to the noodles resemble ants on a tree.

Noodles topped with a savory fried soybean paste sauce and fresh vegetables. Mix well before eating.

Stir-fried noodles with shrimp and vegetables. Savory and filling.

Steamed and deep-fried buns served with condensed milk for dipping. A mix of soft and crispy textures.

Hot and sour soup with tofu, wood ear mushrooms, and bamboo shoots. Thick and warming.

Tomato and egg drop soup with small dough drops. Comforting and home-style.

Deep-fried dough pancake. Crispy and chewy.

Fried rice with eggs and vegetables. Simple and savory.

Beef noodle soup. Rich beef broth with noodles and chunks of beef.

Steamed white rice.

Lunch set: Mapo Tofu. Spicy soft tofu with minced pork.

Lunch set: Braised eggplant in savory soy sauce.

Lunch set: Kung Pao Chicken with peanuts and chili.

Lunch set: Stir-fried pork with garlic scapes.

Lunch set: Crispy fried chicken cutlet.

Lunch set: Chicken stir-fried in savory soy sauce.

Lunch set: Stir-fried beef with onions.

Lunch set: Beef noodle soup.

Lunch set: Sweet and sour shrimp.

Lunch set: Crispy roast duck served with pancakes.

All-you-can-eat buffet featuring wok, grill, and various dishes. Weekday lunch pricing.

All-you-can-eat buffet available during evenings, weekends, and holidays.

All-you-can-eat Hot Pot. Cook your own ingredients in a simmering pot of broth at the table. Minimum 2 people.

Chinese pale lager. Crisp and refreshing.

Japanese dry lager.

Hot tea. Choose from jasmine, lemon, or mint.

French rosé wine from Provence. Dry and fruity.