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La Bu Er Authentic Sichuan Cuisine (Wushi Branch)

川菜 · ⭐ 4.2

No. 15 Commercial Service, Building A, Haiyang Light Community, Songbei District

Dishes

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  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.
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  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.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Sichuan Pepper Potato Shreds

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

  Dry-fried beef strips is a Chinese dish featuring beef as the main ingredient. The beef is sliced thin, marinated, then quickly stir-fried with green peppers and onions until cooked. Proper heat control ensures the beef is crispy outside and tender inside.
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  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.
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  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.
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  Spicy Pickled Turnip

  Spicy turnip dish is a stir-fry featuring turnip as the main ingredient, cooked with chili, garlic, and ginger. Sliced or shredded turnip is quickly stir-fried to retain its crisp texture, then seasoned and served promptly.
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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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  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.
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  Sautéed Bamboo Shoots with Preserved Pork

  Green bamboo shoot stir-fried with preserved pork is a classic Chinese home-style dish. Slice green bamboo shoots and preserved pork, then sauté the pork to release oil before combining with the shoots until cooked through. A touch of salt and soy sauce enhances the natural flavors.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.

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