Close

La Bu Er Authentic Sichuan Cuisine (Yushu Branch)

川菜 · ⭐ 4.4

West entrance of 365 Convenience Store, at intersection of Yu Xi Street and Gongnong Hutong

Dishes

• 

  Bù Èr Shuǐ Zhǔ Yú

  A classic Sichuan dish featuring tender fish slices cooked in a spicy, numbing broth with vegetables like bean sprouts and wood ear mushrooms. Known for its bold, fiery flavor.
• 

  Spicy Chicken with Chili

  A spicy Sichuan dish made with crispy chicken stir-fried with dried chilies and Sichuan peppercorns, delivering intense heat and numbing flavor.
• 

  Authentic Mapo Tofu

  Authentic Mapo Tofu is a classic Sichuan dish made with soft tofu, minced beef, and broad bean paste, seasoned with Sichuan peppercorns and chili peppers. It has a spicy and numbing flavor with tender and flavorful tofu, making it a representative of Sichuan cuisine.
• 

  Sichuan Pepper Potato Shreds

  A classic Sichuan dish featuring shredded potatoes stir-fried with Sichuan peppercorns and chili for a spicy, numbing flavor.
• 

  Qingling White Phoenix Cake

  A traditional sweet dessert made from glutinous rice flour, coconut milk, and sugar, steamed to a soft and sweet texture, often coated with coconut flakes.
• 

  Sichuan Vegetarian Hot Pot

  A spicy vegetarian hot pot from Chengdu, made with a variety of fresh vegetables and a rich, numbing chili broth.
• 

  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
• 

  Sichuan Boiled Fish

  Sichuan-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.
• 

  Refreshing Mixed Vegetables

  Refreshing mixed vegetables is a cold dish primarily made with fresh vegetables such as cucumber, carrot, and wood ear mushroom. After being sliced, these ingredients are mixed with a specially prepared dressing. The dish features a colorful presentation and a crisp texture, making it an ideal appetizer or side dish.
• 

  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.
• 

  Old Smoked Pork with Bamboo Shoots

  A classic Sichuan dish featuring smoked pork and fresh bamboo shoots stir-fried together for a savory, aromatic flavor.
• 

  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.

Reviews