Shu Ni La Sichuan Flavor Bistro
川菜 · ⭐ 4.0
No. 178, Xuzhou Road
Dishes
Spicy Pot RabbitDry Pot Rabbit is a dish featuring rabbit meat as the main ingredient, typically stir-fried with chili, Sichuan pepper, ginger, garlic, and onion, then seasoned with a special sauce to enhance flavor and texture.
Yao Ma Zi Spicy EelYao Ma Zi Spicy Eel is a Sichuan dish made with eel stir-fried with chili peppers, Sichuan peppercorns, and other seasonings. It has a fresh, spicy, and numbing flavor, highlighting the tender texture of the eel and the rich taste of the seasonings.
Spicy Sichuan Blood Duck Hot PotHot and Spicy Blood Duck Soup is a specialty dish from Chongqing, primarily made with beef tripe, mung bean sprouts, duck blood, and various spices and chili peppers. The soup has a bright red color and rich ingredients, blending together through stewing to create a unique flavor.
Stir-Fried Pork LiverSpicy pig liver is a Chinese stir-fry dish featuring pig liver as the main ingredient, often paired with green peppers and onions. The liver is marinated and quickly stir-fried to retain tenderness, then seasoned and served promptly to highlight the natural flavors.
Spicy Pig IntestinesSpicy pig intestines is a dish made primarily from pork intestines, cleaned, blanched to remove odor, then stir-fried with chili, garlic, and ginger. The finished dish has a soft yet chewy texture with rich flavor.
Salty-Spicy Rabbit Hot PotA classic Sichuan dish featuring fresh rabbit meat stir-fried with chili, Sichuan pepper, and fermented bean paste in a dry pot, delivering a spicy and numbing flavor.
Spicy Chicken with ChiliSpicy 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.
Crucian Carp and Tofu SoupCrucian carp and tofu soup is made from crucian carp and tofu. After cleaning the fish, pan-fry until lightly golden on both sides, then simmer with water until the broth turns milky white. Add cubed tofu and continue cooking to create a rich, flavorful soup with tender ingredients.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.