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霸道 Acid Fish

川菜 · ⭐ 3.8

No. 126 Jianyun East Road, behind Xincheng Primary School (Standard Billiard City)

Dishes

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  Clear Soup Baby Bok Choy

  Upper broth baby bok choy is a dish made primarily with baby bok choy, cooked together with ingredients such as century eggs and shrimp. The preparation typically involves washing and cutting the baby bok choy, then simmering it with century eggs, shrimp, and other ingredients in a rich broth until tender, followed by seasoning.
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  Beijing-Style Hacked Cucumber

  A refreshing cold dish made by smashing fresh cucumbers and mixing with garlic, vinegar, soy sauce, sugar, and a touch of chili oil for a crisp, tangy, and spicy flavor.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  Spicy Pot-Braised Cabbage

  Dry-braised cabbage is a Chinese dish featuring cabbage as the main ingredient, typically cooked with pork belly, garlic, ginger, and chili. The cabbage is cut into pieces, pork belly sliced, then stir-fried until the pork releases oil. Garlic, ginger, and chili are added for aroma, followed by cabbage until just cooked through, then seasoned.
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  Grilled Fish

  Grilled fish is made from fresh fish, marinated and then grilled on a rack until golden and crispy. It is served with a variety of vegetables and spices, creating an appealing color and aroma.
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  Eggplant Stew

  Eggplant stew is a home-style dish primarily made with eggplant. The preparation typically involves cutting the eggplant into pieces or slices, then simmering it together with seasonings in a pot over low heat until the eggplant becomes tender and fully absorbs the flavors, resulting in a rich and flavorful broth.
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  Sour Cabbage and Perch

  Sour Cabbage Perch is a dish made primarily with perch and carefully prepared with sour cabbage. The perch has tender flesh, while the sour cabbage offers a refreshing and appetizing tang, creating a unique and delightful flavor when combined. The preparation typically involves slicing the perch and stewing it together with the sour cabbage, allowing the freshness of the fish to blend harmoniously with the tangy aroma of the cabbage.
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  Bold Boiled Fish

  A bold and spicy Sichuan dish featuring tender fish slices cooked in a fiery broth of chili and Sichuan peppercorns, served with vegetables.
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  Fish Cave Intestine

  Made from pork intestines, cleaned, blanched, and braised. Features a bright red color, soft yet chewy texture, with rich braising aroma and mild spiciness, a representative bold-flavored dish in Sichuan cuisine.
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  Fresh Shrimp Sour Cabbage Fish

  Fresh shrimp and sour cabbage fish features tender fish fillets, succulent shrimp, and tangy fermented cabbage in a spicy broth—classic Sichuan flavor.

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