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La Bu Er Authentic Sichuan Cuisine (Xingfu Road Branch)

Sichuan cuisine · ⭐ 4.7

No. 41 Xingfu Road

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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  Half-pound Tripe Mǎoxiè Wàng

  A classic Sichuan dish featuring half-pound of fresh tripe, cooked with duck blood, bean sprouts, and other ingredients in a spicy and numbing broth.
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  Dry-Fried Beef

  Dry-fried beef is a Chinese dish featuring beef as the main ingredient, typically using tenderloin or shank sliced into strips or slices. After marinating with rice wine and light soy sauce, it's stir-fried with chili, garlic, and ginger. High heat ensures a crispy exterior and tender interior while enhancing the aroma of the seasonings.
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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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  Spicy Duck Head Hot Pot

  Dry Pot Duck Head is a dish that uses duck heads as the main ingredient. After marinating, the duck heads are stir-fried with various spices and chili peppers, then slowly cooked in a dry pot to allow the duck heads to fully absorb the flavors of the seasonings.
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  Tripe and Blood Duck Hot Pot

  A spicy Sichuan-style hot pot dish made with beef tripe, duck blood, and vegetables, seasoned with chili and Sichuan peppercorns.
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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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  Full Flavor Shrimp

  Fresh shrimp stir-fried with garlic, ginger, and chili for a rich, savory flavor.
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  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.
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  Spicy Frog Legs

  Stir-fried Frog is a dish primarily made with frog meat, cooked with various spices and seasonings. The frog meat is tender and, after careful marination, is stir-fried with chili peppers, Sichuan peppercorns, and other seasonings, resulting in an appealing color and aroma.
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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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  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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