When it comes down to noodles in Chinese restaurants, there is an universal question：does it come with or without soup?
To some, this question is little bit offending：who doesn't want his/her noodle with (or without) soup . For some, a noodle dish without soup seems unthinkable. In their opinion, without soup, a noodle dish cannot be even be called noodle at all. For others, the soup in a noodle dish could ruin it by making noodles too mushy and less tasteful.
At Chef Liu Houston, we have noodles with soup - Chongqing Mala Noodles(重庆麻辣小面), Braised Beef Noodles(红烧牛肉面), Braised Chicken Noodles(黄焖鸡面) and other noodles. Also there are dry noodles without soup - Noodles with Peas and Grounded Meat (碗杂面）, Cold Noodles (凉面). So no matter your preference on soup, one of our noodles could meet your demands. We can also customize the taste of noodles dishes. No matter you want mild hot or extra soy sauce, just tell our server when you place the order.
To celebrate Dragonboat Festival (Duan端 Wu午 Jie节) with appreciation to our customers, Chef Liu Restaurant will present the following promotions from May 27th to May 30th.
Please join us to celebrate the 2017 Dragonboat Festival during May 27-30. Reservation Number: 281-501-1840. Address: 9398 Bellaire Blvd, Houston, Texas 77036.
If you like bacon or pork belly, then Pagoda Pork Belly is a dish you need to try at Chef Liu Restaurant in Houston Chinatown.
To make this dish, a special cutting technique and a mold is needed. It takes about 30 minutes to cut the pork belly and stuff the mold.
Here is the rough sketch of preparation process.
The dish is salty and aromatic. Compared to fried bacon, the steamed dish has a total different texture - it's so soft that you can use chopsticks or spoons to pick the meat up for eat, no knife is needed at all. It's so soft that you don't need to really chew on the meat at all and the pork fat almost melts in your mouth,
If you have been to a Chinese restaurant here in US, most likely you have already tasted Orange Chicken before. Almost every American Chinese restaurant serves Orange Chicken to their patrons. Fried chicken nuggets covered by some brown-colored sauce, with sweet and sour tastes as the major taste notes more or less with a little bit of spiciness. However, Orange Chicken at Chef Liu Restaurant is totally different from what you might have experienced before.
Here at Chef Liu Restaurant, we make and serve our Orange Chicken with different approach and presentation. As you can see, the dish has a bright yellow color just like an orange. Fried breaded chicken nuggets sit on top of orange slices while covered by orange sauce we make in our kitchen using orange juice and jelly. To make it more colorful, we also put two sweet cherry on top of chicken nuggets, which add a different sour note besides from orange juice. We also include some lettuce on the side of dish with which you can wrap chicken nuggets. With lettuce wrap, it brings different texture and chewiness in your mouth.
If you want to try this , please visit us at 9398 Bellaire Blvd, Houston.
We just launched our new menu on May 13. With addition of many classical Sichuan Cuisine dishes, we are working hard to seek the balance between the tradition and the innovation. Here you can see both the traditional dishes such as Mapo Tofu and the innovative dishes exemplified by Stir-fried Steamed Pork Belly. We are not sure whether we find the right balance. Please take a look at our new menu below and be the judge,
Gele Mountain Chili Chicken - Ge Le Shan La Zi Ji 歌乐山辣子鸡 - is a tasteful dish with lots of chili peppers, which exemplifies how obsessive of chili peppers Sichuan Cuisine could be. Literally you need to pick out the chicken from the piles of chili peppers.
Ge Le Mountain Chili Chicken is named after the location where chili chicken is considered the best in the region. Classical chili chicken uses bone-in chicken from free range roosters to get the righ balance of meat tenderness and flavor.
At Chef Liu Restaurant, we are offering two option for dish, free-range bone-in chicken or boneless chicken breast. For those into the authentic Sichuan taste, we recommend the free-range bone-in chicken option while boneless option is suitable for children or those not used to chew chicken bones.
Also for these not used to high heat as some do, you can ask for less heat when you place your order. We'll tune down the heat level to avoid any uncomfortable burn on your lips and tongue.
Noodles with Peas and Ground Pork (碗 Wan 杂 Za 面Mian) is a popular Noodles dish in Sichuan and Chongqing. It is a dried noodle dish with no soup. Instead, cooked noodles are served with steamed peas, scallion pieces and fried crispy ground pork. Usually a small bowl of soup comes with the dry noodle dish.
Traditionally the peas used in the dish are dried yellow peas, which are boiled for hours in a pot till they becomes very soft. To save time, high pressue cooker is used to get the peas cooked quick and easy. Believe it or not, we did have a hard time to find dried yellow peas here in Houston. We cannot get it from the usual markets such as restaurant depot. We cannot even find it in Chinese grocery stores in Chinatown. We finally got some on internet but quite expensive if you include shipping. So if you happen to know a good source for dried yellow peas, please feel free to contact us.
The ground pork is deeply stir-fried till it's a little bit crispy. Sometimes chicken or beef is used to replace the pork.
At Chef Liu Restaurant, we are trying very hard to re-create the noodle dish just as in Sichuan and Chongqing. With dried yellow peas and ground pork, the noodles are mixed with chili oil, soy sauce, rice vinegar and other ingredients which make the dish very tasteful.
Please take a look at this picture. What do you see? Tofu, or Bean Curd, if you want to distinguish the softness of bean curd from that of Tofu. Now take another look. Carefully.
No, it's not Tofu, nor Bean Curd. Although it looks like bean curd, it is made of chicken. In Sichuan cuisine, this is a famous dish called "Ji (鸡) Dou(豆) Hua(花)", meaning Chicken Bean Curd. It has nothing to do with soybean, made purely of chicken and water. When you take a bite, you will NOT feel the texture of chicken but rather the smoothness similar to bean curd. Moreover, most people cannot even tell it's made of chicken.
Chef Liu learned the traditional method of how to make Chicken Bean Curd when he was still a young apprentice some 30 years ago in Chongqing, China. According to his teacher, or Shi(师)fu(傅), the traditional method takes a lot of labor to make Chicken Bean Curd. In addition, it requires lots of patience too. First, you have to grind Chicken into a form of meat pulp, using a stone mill. Then with a secret ingredient and right heat, it turns the meat pulp into the Chicken Bean curd in a big wok. Besides the secret ingredient, the tricky part is to get the water proportion of meat pulp right as well as the perfectly measured heat level.
Now thanks to the modern kitchen appliances, it becomes much easier to make Chicken Bean Curd now. But still it requires a lot of skills just to turn the meat pulp into Chicken Curd. Lucky for us, Chef Liu knows how to do this as a master. If you happen to be at Houston, please pay a visit to us and you can try this Chicken Curd yourself. Most likely you won't regret it.
Noodles is what I want, Mapo Tofu is what I want too. How about combining these two? You get the Mapo Tofu Noodles. That's exactly what we are testing at Chef Liu Restaurant (9398 Bellaire Blvd, Houston, Texas 77036).
The newly developed recipe for Mapo Tofu Noodles combines the rich flavors of Mapo Tofu and the soothing nature of noodles. The Mapo Tofu Noodles itself do not have much soup other than red chili oil from the Mapo Tofu. To compliment all these, our Mapo Tofu Noodles also comes with a bowl of scallion pork bone soup, which will ease the heat and numbing kick you get from your bites of Mapo Tofu noodles. The dish comes with 2 options: 1. with grounded chicken 2. Vegan version without any meat or animal fat.
At Chef Liu Restaurant, you can order Mapo Tofu Noodles off the menu as our chef team is developing new dishes and running tests on these innovative dishes.
Here is the short survey form after you try the dish. Your feedback will help us fine-tune the flavors and presentation of the dishes.
All men are created equal, but Not All Noodles are created equal.
Our Chongqing Mala Noodles are created with the authentic ingredients just as the one used in the noodle shops in Chongqing. The noodles are merged in the chili broth using Chef Liu's secret ingredient while the roasted green peas sit on top of the noodles. Served warm, the noodles bowl is aromatic. The softness of the noodles, combined with the crispness of roasted green peas, creates a pleasurable texture when you chew them in your mouth.
More importantly, the chili broth has a strong but pleasant combination of Mala taste. derived from our Sichuan Chili Peppers (Facing-Heavn Peppers and Stars-in-the-Sky Peppers) and Sichuan Peppercorns (Da Hong Pao Sichuan Peppercorns). After the 1st bite, you will feel the full-scale strike of heat and numbing effect on your lips, tongue and mouth. The sensation will continue following every bite you take and will gradually extend to your stomach as the noodles goes down. By that time, you might sweat already and have swallowed some ice water or tea to elleviate the Mala impact. With the short water break, you just cannot resist the temptation of Mala and go back for more stimulus of your taste buds. Until the noodles in the bowl are all gone, the cycle will go on. Finally when you finish, you will find the Mala Noodles is such a pleasant challenge in your quest of good food.