Lime City plum skewers are a typical Chongqing taste, heavy oil and spicy, its red oil pot is made of a variety of chili peppers, then add Sichuan pepper, bean paste, tempeh, ginger slices stir-fried, and finally mixed with butter to boil. Sichuan pepper is mellow and refreshing, bean paste and tempeh make the bottom of the pot thicker, ginger slices make the flavor richer, and several ingredients are all dissolved in butter at high temperatures, and its mellow aroma is quite excellent, suitable for diners who love butter red pot.

Lime City is not rich in skewers, most of the spicy beef, coriander beef, meatballs, mushrooms and other common dishes are served, and many specialties are sold in the form of dishes due to their large size. The signature beef liver is famous, and there is a saying in Chongqing that "coming to Li Chuankeong and not eating beef liver is equal to nothing". The beef liver ingredients are fresh, and only need to be blanched in the pot for 15-20 seconds after changing the knife into slices, and then dip it in a dry dish from the pot, the taste is dense and tender, without any peculiar smell. The "Tender Pork Slices" are also classic, after slicing the fresh plum blossom meat, beating it vigorously to break the muscle fibers, and then boiling it for about 10 minutes after putting it in the pot, the taste is tender and chewy. The slaughterhouse hairy belly is the traditional companion of the bottom of the Chongqing butter pot, the hairy belly is gray in color, the surface particles are obvious, after scalding, a large piece of butter is attached to the surface, which is more satisfying than the ordinary skewers of hairy belly.

The interior of Lime City is dominated by lime gray and light blue, and the table top is covered with white tiles, making it look clean and bright. Baskets are placed next to each table for diners to store their clothes. The ventilation of the restaurant is not smooth enough, and there will be a lot of hot pot smell left on the body after eating.