Wai Po Wan Lai Feng Yu · Bishan Tu (University Town Store)
川菜 · ⭐ 4.2
No. 1, Xuefu Square, Yanhe West Road, Chenjiaqiao Town (directly opposite Songmao Huifeng Building)
Dishes
Pork Bone SoupA traditional Chinese soup made by slow-cooking pork bones and meat to create a rich, savory broth.
Spicy Pepper RabbitA Sichuan dish made with rabbit meat stir-fried with green chili peppers, garlic, and ginger. Known for its spicy and aromatic flavor.
Lai Feng FishLai Feng Fish is made primarily from grass carp, seasoned with fermented broad bean paste, pickled chili peppers, and other condiments, then prepared through marinating and stir-frying or boiling. The fish meat is tender and the sauce is rich and flavorful.
Pickled Chili Onion Beef StripsA spicy Sichuan dish featuring tender beef strips stir-fried with pickled chili and onion, delivering a bold, tangy flavor.
Stir-Fried Seasonal VegetablesStir-fried seasonal vegetables is a dish made primarily from fresh, seasonal vegetables quickly stir-fried. Common ingredients include bok choy, spinach, lettuce, Chinese broccoli, and cauliflower. Garlic or ginger is typically added for aroma, and the dish is seasoned with oil and salt to preserve the crisp and tender texture of the vegetables.
Spicy Pepper and Century EggBurned pepper egg is a dish primarily made with preserved eggs and burned peppers. The preparation involves peeling and slicing the preserved eggs, then mixing them with the burned peppers and seasonings to create a unique texture and flavor.
Bok Choy Stir-Fried with VermicelliA classic Chinese home-style dish made with fresh bok choy and soaked vermicelli, stir-fried in oil for a light and nutritious meal.
Brown Sugar TangyuanA traditional Chinese dessert made of glutinous rice balls filled with brown sugar, boiled until soft and sweet.
Egg-fried glutinous rice cakeEgg-fried glutinous rice cake is a traditional delicacy made primarily from glutinous rice cakes and eggs. The preparation involves slicing the glutinous rice cakes, coating them in egg mixture, and frying until golden brown, resulting in a crispy exterior and soft interior.
Stir-fried Blood Curd with LeeksA Sichuan-style dish made by quickly stir-frying duck or beef blood with fresh leeks, resulting in a tender texture and aromatic flavor.