Shu Xiang Yue Huo - New Sichuan Cuisine - Water Boiled Chili and Pepper Fish (Qing He Bao Sheng Li Store)
川菜 · ⭐ 4.7
Ground floor, Xingmei Building, Heiquan Road
Dishes
Beijing-style Shredded Pork in Soy SauceBeijing-style shredded pork in sweet soy sauce is a traditional Beijing dish made primarily from pork tenderloin, seasoned with sweet bean sauce, scallions, ginger, and other seasonings. The pork is sliced into thin strips, marinated, then stir-fried with the seasonings to create a dish with a glossy red color and rich, aromatic sauce.
Homestyle Stir-Fried PorkFarmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
Stir-fried Pig LiverStir-fried pig liver is a dish made by quickly stir-frying fresh pig liver with seasonings such as green onions, ginger, and garlic. After slicing the pig liver, it is stir-fried together with the seasonings until fully cooked.
Spicy Frog Legs in Dry PotDry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
Signature Spicy麻 FishSignature Sichuan-style boiled fish with chili and Sichuan pepper is made from fresh grass carp, paired with vegetables such as bean sprouts and lettuce. The fish slices are marinated with cooking wine and salt, then cooked together with chili peppers, Sichuan peppercorns, ginger, garlic, and other seasonings. Finally, hot oil is poured over to enhance the aroma.
Spicy Mala FishSpicy numbing fish features fresh grass carp, seasoned with Sichuan pepper, chili, ginger, garlic, and green onion. The fish is marinated, pan-fried until slightly crispy, then stewed with aromatic numbing spices to retain tenderness and flavor.
Century Egg TofuPidan tofu is a traditional dish made primarily from century eggs and soft tofu. The preparation is simple: chop the century eggs and mix them with the soft tofu, then season with scallions, ginger, soy sauce, sesame oil, and other seasonings, mixing well.
Spicy Oil Pig EarsSichuan-style cold dish made with boiled pig ears sliced and mixed with chili oil, garlic, green onions, chili powder, and Sichuan pepper.
Braised Lamb Shank Hot PotRed-braised lamb leg hot pot features lamb leg as the main ingredient, paired with carrots, potatoes, onions, and seasonings like soy sauce, cooking wine, star anise, and cinnamon, slowly stewed over low heat. The long simmering makes the lamb tender and the broth rich.
Sweet and Sour PeanutsPeanuts in aged vinegar is a cold dish made by mixing shelled, boiled peanuts with vinegar, sugar, salt, garlic, and a touch of chili for flavor.
Sichuan Spicy Hot PotSichuan-style spicy hot pot features a mix of meats, seafood, vegetables, and soy products, stir-fried with Sichuan peppercorns, dried chilies, ginger, garlic, and special sauce.
Chongqing Spicy ChickenChongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.
Spicy Grilled Sea BassGrilled sea bass marinated and coated with spicy seasoning for enhanced flavor, using chili and Sichuan pepper as key ingredients. The fish is roasted to achieve tender, well-seasoned meat.