Close

Manbo Xiang Shui Zhu Yu (Chengfu Lu Store)

川菜 · ⭐ 3.9

No. 206, Chengfu Road

Dishes

• 

  Beijing-style Shredded Pork in Soy Sauce

  Beijing-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.
• 

  Salted Egg Yolk Baked Pumpkin

  Salted egg yolk baked pumpkin is a specialty dish, primarily made with salted egg yolks and pumpkin. The preparation involves cutting the pumpkin into strips, crushing the salted egg yolks and stir-frying them until bubbly, then adding the pumpkin strips and stir-frying until evenly coated with the salted egg yolk mixture. It is ready to serve once cooked.
• 

  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
• 

  Sichuan North Cold Jelly Noodles

  Chuanbei Cold Jelly is a traditional snack made from pea starch, processed into cold jelly and then cut into细 strips. It is typically served with seasonings such as chili oil, Sichuan pepper powder, vinegar, and garlic paste, creating a spicy, numbing, sour, and fragrant dish.
• 

  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
• 

  Sichuan-Style Boiled Frog

  Sichuan-style boiled frog is a dish primarily made with frog legs, accompanied by side ingredients such as bean sprouts and leafy greens. The frog legs are blanched or briefly fried, then stir-fried with spices like chili peppers, Sichuan peppercorns, and doubanjiang (fermented broad bean paste). After the aromatics are cooked, broth or water is added and brought to a boil. Finally, the frog legs and vegetables are simmered together in the pot, and hot oil is poured over the dish to enhance the aroma.
• 

  Full Bowl Aromatic Boiled Fish

  Full-bowl fragrance boiled fish features fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts, cabbage, and enoki mushrooms. The dish is prepared by stir-frying spices like doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns, then adding water to boil. Fish slices and vegetables are added to the pot and cooked until tender. The finished dish has tender fish meat and a rich, aromatic broth.
• 

  Full Bowl Delight - Prawn Paradise

  Full Bowl Fragrant Bowl Shrimp is a dish made primarily with fresh large shrimp, typically stir-fried with seasonings such as minced garlic, ginger slices, chili peppers, and doubanjiang (fermented broad bean paste). After preparation, the shrimp are stir-fried together with the辅料, allowing the flavors to fully penetrate. Finally, chopped green onions or cilantro are sprinkled on top for garnish. The finished dish has a bright red color and an aromatic, rich flavor.
• 

  Spicy Fish in Sour Cabbage Sauce

  Full Bowl Fragrant Sichuan-Style Fish with Pickled Vegetables features fresh grass carp as the main ingredient, combined with辅料 such as pickled mustard greens, bean sprouts, and spicy chili peppers. The fish slices are marinated first, then gently cooked, followed by stewing together with pickled vegetables and chili peppers. Finally, seasonings are added to enhance the flavor, resulting in tender fish meat and a rich, aromatic broth.
• 

  Stir-fried Liver Slices

  Stir-fried liver slices is a Chinese dish primarily made with pork liver. The liver is sliced thinly, marinated, and then quickly stir-fried at high heat. Vegetables such as green peppers, red peppers, or onions are added to enhance texture and color. Finally, a specially prepared sauce is poured over the liver to make it tender, juicy, and visually appealing.

Reviews