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Zeng Lai Bai · Poetic Sichuan Flavors (Le Diping Store)

川菜 · ⭐ 4.3

4F, Letime Harbour, No. 58, Lishui Road

Dishes

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  Nine-Second Tripe

  Nine-second kidney is a dish primarily made with pig kidneys. The kidney slices are marinated with cooking wine, starch, and other seasonings, then quickly blanched in boiling water for about nine seconds until cooked through. They are then stir-fried with ingredients such as scallions, ginger, garlic, and chili peppers. The finished dish features tender, smooth kidney slices with a rich and satisfying texture.
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  Chopped Onion and Potato Stir-fry

  Potatoes are finely chopped and stir-fried with onions, seasoned to perfection for a savory, aromatic dish.
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  Traditional Brown Sugar Ice Jelly

  Traditional brown sugar ice jelly is made from ice jelly seeds or ice jelly powder, mixed with water, filtered to extract the juice, then cooled and solidified into a transparent cold jelly. When served, it is topped with brown sugar syrup, crushed peanuts, sesame seeds, and other ingredients, offering a refreshing and smooth texture with a unique plant-based fragrance.
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  18-Second Tender Beef

  18-second tender beef is a quick-cooking dish featuring beef slices from tenderloin or shank, marinated briefly, blanched in boiling water for about 18 seconds, then mixed with scallions, ginger, garlic, chili, and sauce.
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  Sichuan Crispy Pork Bean Soup Rice

  A hearty dish featuring crispy fried pork and a rich bean soup served over steamed rice, typical of Sichuan cuisine.
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  Taibai Hanlin Water Chicken

  A classic Sichuan dish made with tender chicken legs and a spicy, numbing sauce of chili oil, Sichuan peppercorns, garlic, and scallions.
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  Taibai Sour Fish

  A Sichuan dish made with grass carp and sour vegetables, featuring a tangy and spicy flavor profile.
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  Handmade Soy Sauce Meat Pie

  A savory pie made with minced pork and soy sauce, wrapped in dough and pan-fried until golden brown.
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  Boiling Sichuan Fish

  Boiling Water煮 Fish is a dish made primarily with fish meat, accompanied by vegetables such as bean sprouts and greens, prepared using a boiling water cooking method. The fish meat is tender and flavorful, paired with a spicy and numbing broth that showcases the distinctive flavors of Sichuan cuisine.
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  Stone Pot Baby Bok Choy

  A dish made with baby bok choy stir-fried in a hot stone pot with garlic and ginger, resulting in a fresh and savory flavor.
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  Chongqing Mao Xue Wang

  Ciqikou Maoxuewang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, bean sprouts, and tofu skin. Ingredients are blanched or cooked, then stir-fried with chili, Sichuan pepper, and doubanjiang, simmered in broth, and finished with hot oil for aroma.
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  Tengyuan Beef Tripe

  A classic Sichuan dish made with fresh beef tripe stir-fried with Sichuan pepper, chili, and garlic for a spicy, numbing flavor.
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  Chongqing Pig Intestine Fish

  A spicy Sichuan dish made with fresh carp and pork intestines, stir-fried with chili, Sichuan pepper, and fermented bean paste.
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  Chongqing Spicy Chicken

  Chongqing 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.

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