Bolin Food Hub · Xinyue Restaurant
川菜 · ⭐ 4.0
Building 4, Zone B, Kaixin Home Garden, No. 86 Hebin Road
Dishes
Cold-Mixed Free-Range ChickenA cold dish made with boiled free-range chicken slices mixed with garlic, cilantro, chili oil, soy sauce, and vinegar for a fresh and savory taste.
Shredded PotatoesShredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
Ginger Hot Pot Chicken 48Ginger Hot Pot Chicken 48 is a dish made with chicken as the main ingredient, combined with ginger, soy sauce, and cooking wine. The chicken is tender, and the broth is rich, with a distinct ginger aroma and salty freshness.
Sweet and Sour Pork RibsSweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
Paper-Wrapped Black Fish SlicesA dish of black fish slices wrapped in paper or lotus leaf and steamed with ginger, scallions, and chili, resulting in tender, flavorful fish.
Lianbai Noodles 18Lianbai Noodles 18 is a Chinese dish made with leek and vermicelli, stir-fried together for a crisp texture and light flavor.
Garlic Shoots Sichuan PorkGarlic Shoots Sichuan Pork is a Sichuan dish made with pork and garlic shoots. The pork is first cooked and then stir-fried with garlic shoots, offering a fresh and slightly spicy flavor.
Sour Cabbage FishSuancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.