La Bu Er Water Boiled Fish (Hasi Store)
川菜 · ⭐ 4.6
No. 75 Xining South Road (opposite Entrance No. 1 of Jinjue Wanxiang and Zhongjiao Xiangsong)
Dishes
Bù Èr Shuǐ Zhǔ YúA classic Sichuan dish featuring tender fish slices cooked in a spicy, numbing broth with vegetables like bean sprouts and wood ear mushrooms. Known for its bold, fiery flavor.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Sichuan-style Sweet and Sour PorkSichuan-style sweet and sour pork features tender pork belly coated in a tangy, slightly spicy sauce, a signature dish from the Sichuan region.
Dry-Fried Spicy ChickenDry-fried chili chicken is a dish primarily made with chicken, using dried chilies and Sichuan peppercorns as辅料, stir-fried at high heat to make the chicken dry, fragrant, and crispy. The chicken is cut into pieces, marinated to absorb flavor, then stir-fried together with chilies and peppercorns until golden and crispy, delivering a unique dry fragrance.
Spicy Duck Head Hot PotDry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
Chengdu Grilled Bao Bao BurnA signature Sichuan dish featuring marinated meats grilled over charcoal, known for its rich, spicy flavor and tender texture.
Fruit TeaA refreshing beverage made by infusing fresh fruits like apple, lemon, and orange with green or oolong tea.
Sichuan Boiled FishSichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
Chongqing Mao Xue WangCiqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
Iron Plate Shrimp with VermicelliFresh shrimp and vermicelli are stir-fried on a hot iron plate with garlic, ginger, and seasonings, resulting in tender shrimp and flavorful noodles.
Spicy CrawfishSpicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.