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Ma Po Shou (Ri Chu Dong Fang)

其他美食 · ⭐ 3.6

Shop Nos. 3–4, Unit 07, Building 1, Rizhuchufang (Sunrise East), No. 99, Baxian Road, Zhangcheng Town

Dishes

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  水煮黑鱼

  水煮黑鱼是一道以黑鱼为主料的菜肴，将黑鱼切片后与豆芽、白菜等配菜一同放入沸水中焯烫，再加入特制的麻辣调料和辣椒油烹制而成。成品鱼片嫩滑，配菜爽脆，汤汁浓郁。
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  Refreshing Fish Slices

  A cold dish made with fresh fish slices and vegetables, tossed in a tangy vinegar-based dressing for a refreshing and spicy flavor.
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  Minced Meat Steamed Egg

  Minced pork steamed egg is a dish made primarily from eggs and minced pork. Beat the eggs with water or broth, strain, pour into a bowl, top with sautéed minced pork, then steam until cooked.
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  Fried Tofu Skin with Pork Rind

  A stir-fry dish made with soaked tofu skin and pork rind, sautéed with aromatics for a savory, satisfying flavor.
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  Scallion Oil Boneless Pork

  A Chinese dish featuring tender pork ribs, deboned and stir-fried with scallion oil for a fragrant, savory flavor.
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  Steamed Cucumber and Fish

  A dish made by steaming fresh cucumber and fish together, resulting in a delicate and refreshing flavor.
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  Shrimp and Egg Stir-Fry

  Shrimp and egg stir-fry is a Chinese home-style dish using eggs and shrimp as main ingredients. Whisked eggs are stir-fried with deveined shrimp in hot oil until the eggs set and shrimp turn opaque. Simple to prepare, it's tender, delicious, and nutritious.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Duck Offal and Bamboo Shoot Stew

  A savory stew made with duck offal and bamboo shoots, simmered slowly to develop rich flavors.
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  Mapo Tofu

  Mapo 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.

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