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Yu Xiang La Po Po · Sichuan Cuisine – Water Boiled Fish (Ping’An Store)

川菜 · ⭐ 4.8

No. 158 Ping'an North Avenue

Dishes

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  Grandmother's Meat Pie

  A traditional Chinese snack made by wrapping seasoned pork filling in dough and pan-frying until golden brown, offering a crispy exterior and savory interior.
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  Kung Pao Shrimp Balls

  Kung Pao Shrimp is a Chinese dish featuring fresh shrimp as the main ingredient. The shrimp are deveined with tails intact, marinated, and then deep-fried until golden and crispy. It is then stir-fried with dried chilies, Sichuan peppercorns, and aromatics such as green onions, ginger, and garlic to enhance flavor. The dish has a bright red color and plump shrimp balls.
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  Wushan Glutinous Rice Pork Ribs

  A traditional Chinese dish featuring pork ribs marinated and steamed with glutinous rice, resulting in tender, flavorful meat and sticky rice.
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  Crispy Fried Pork Strips

  Dry-fried small crispy meat is a Chinese dish primarily made with pork tenderloin. The pork is cut into strips, marinated with seasonings, coated in a starch batter, and then deep-fried until golden and crispy. The finished dish has a fragrant, crunchy exterior and a tender, juicy interior.
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  Spicy Sichuan Fish in Sour Cabbage Sauce

  A spicy Sichuan-style fish dish made with fresh fish fillets, sour cabbage, and aromatic spices, served in a fiery broth that delivers bold, numbing heat and tangy flavor.
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  Spicy Sichuan Boiled Fish

  Signature spicy boiled fish features fresh grass carp, paired with bean sprouts and cabbage. Fish slices are marinated in rice wine and starch, then cooked with chili, Sichuan peppercorns, and doubanjiang, finished with hot oil to enhance aroma.
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  Gele Mountain Spicy Chicken

  Gelushan Spicy Chicken is a dish made primarily with chicken, stir-fried with a large amount of dried chilies and Sichuan peppercorns. The chicken is cut into pieces, marinated, then quickly stir-fried at high heat with chilies and peppercorns to achieve a crispy exterior and tender interior, allowing the aromatic flavors of the chilies and peppercorns to fully penetrate the meat.
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  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.
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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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  Stuffed Pork Ribs with Glutinous Rice

  A Chinese dish featuring pork ribs stuffed with glutinous rice, steamed until tender and flavorful.
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  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
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  Sour Cabbage Boiled Fish

  Sour cabbage boiled fish is a dish made with fresh fish and vegetables like sour cabbage and bean sprouts. Fish slices are marinated, then cooked in boiling water with sour cabbage, seasoned with spices, and finished with hot oil to enhance aroma.
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  Chicken Soup Tofu with Ancient Moon

  A dish made of soft tofu simmered in chicken broth, enhanced with ancient moon flavoring for a rich and delicate taste.
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  Black Pepper Wagyu Steak Cubes

  Tender wagyu beef cubes stir-fried with black pepper sauce, delivering a rich and savory flavor.

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