Butterfly Spring Music Bar (Eco City Haibo Museum Store)
川菜 · ⭐ 4.2
Beside Talent Apartment, Anzheng Road, Eco-City
Dishes
Dry-Braised Wild MushroomsA Sichuan dish featuring wild mushrooms stir-fried with aromatics and seasonings until deeply flavored and tender.
Mixed Seafood in SauceLaozhi Xiaohai Xian is a cold dish primarily made with fresh seafood, commonly including ingredients such as shrimp, clams, squid, and scallops, combined with vegetables like cucumber and carrot. It is marinated in a prepared sauce. To prepare, the seafood is either blanched or served raw, mixed with sliced accompaniments, and then tossed with seasonings such as soy sauce, vinegar, garlic, chili, and sesame oil.
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.
Wolfgang PotatoWolf Tooth Potatoes is a snack made primarily from potatoes, named for the potato's serrated shape resembling a wolf's tooth. To prepare it, potatoes are cut into a wavy shape, deep-fried until golden and crispy, then mixed with seasonings such as chili powder and cumin powder.
Assorted Fruit PlatterA colorful fruit platter made from fresh fruits like apple, banana, orange, grapes, strawberries, and kiwi. Adjusted by season and region. Wash, peel, core, and cut into uniform pieces, then arrange on a plate. Drizzle with honey or lemon juice to prevent browning.
Lamb SkewersLamb skewers are made by cutting fresh, tender lamb into chunks, threading them onto bamboo or metal skewers, and marinating before grilling directly over charcoal. During grilling, the lamb's fat drips onto the fire, creating smoke that熏 (smokes) the meat, resulting in a crispy exterior and tender interior with rich aroma.
Goat tendonMutton tendons is a dish made primarily from mutton, using the tendon meat from sheep, carefully prepared through skilled cooking. The preparation typically involves cutting the mutton tendons into appropriate sizes, marinating them with spices and seasonings, then cooking them by roasting or stewing to achieve a tender, juicy texture with a satisfying chewiness.- Steamed Bok Choy with White SauceA Cantonese dish featuring fresh bok choy quickly blanched in boiling water and served with a light white sauce, emphasizing the vegetable's natural flavor and crisp texture.
Butterfly Spicy ChickenButterfly Spicy Chicken is a Sichuan dish made with chicken and spices such as chili peppers and Sichuan peppercorns. The chicken is cut into pieces and stir-fried with chili peppers and Sichuan peppercorns, resulting in a spicy and fragrant flavor with a strong regional character.
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.
Green Pepper Sauce Beef TripeA Sichuan-style dish featuring fresh beef tripe stir-fried with green pepper sauce, offering a spicy and aromatic flavor.
Fish-Flavored Shredded PorkFish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.