Yu Xiang La Po Po · Sichuan Cuisine - Water Boiled Fish (Luan Cheng Branch)
川菜 · ⭐ 4.9
Shops 7–10, Ground-floor Commercial Space, Hongyuan Business Building, No. 22 Hongyuan Road, Luancheng Town (50 meters west along Hongyuan Road from the intersection with Xing'an Avenue, south side of the road)
Dishes
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Grandmother's Rice SoupA comforting rice dish made with leftover rice, vegetables, and protein, simmered in broth for a hearty meal.
Grandmother's Meat PieA traditional Chinese snack made by wrapping seasoned pork filling in dough and pan-frying until golden brown, offering a crispy exterior and savory interior.
Stir-Fried Beef with Yellow OnionStir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
Crispy Bamboo Shoots in Dry PotDry-braised crispy bamboo shoots is a dish made with fresh crispy bamboo shoots, pork belly, green peppers, red peppers, and onions. After blanching, the bamboo shoots are stir-fried with seasonings like doubanjiang, garlic, ginger, and dried chilies, then simmered until the sauce thickens.
Spicy Sichuan Boiled FishSignature spicy boiled fish features fresh grass carp, paired with bean sprouts and cabbage. Fish slices are marinated in rice wine and starch, then cooked with chili, Sichuan peppercorns, and doubanjiang, finished with hot oil to enhance aroma.
Gele Mountain Spicy ChickenGelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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.
Ciqi MaoxuewangA spicy Sichuan-style hot pot dish made with duck blood, beef tripe, yellow throat, and vegetables, simmered in a rich, numbingly spicy broth.
Chicken Soup Tofu with Ancient MoonA dish made of soft tofu simmered in chicken broth, enhanced with ancient moon flavoring for a rich and delicate taste.
Spicy Boiled Clear River FishA Sichuan dish featuring clear river fish simmered in a spicy broth with vegetables, known for its numbing and fiery flavor.