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Yu Xiang La Po Po · Sichuan Cuisine - Water Boiled Fish (Zhongshan West Road Branch)

Sichuan cuisine · ⭐ 4.8

No. 422 Zhongshan West Road

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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  Dry-Braised Deer Antler Mushroom

  Dry-Braised Deer Antler Mushroom is a dish featuring the rare and prized Deer Antler Mushroom as its main ingredient. The dried mushrooms are first rehydrated and cleaned. In a hot wok with oil, aromatics like ginger, garlic, and dried chili are stir-fried until fragrant, followed by the mushrooms. A mixture of broth, soy sauce, and sugar is added, and the dish is simmered over medium-low heat until the liquid is mostly absorbed. The finished dish has a glossy appearance, with the mushrooms boasting a tender yet chewy texture and a rich, savory flavor.
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  Signature Boiled Fish

  Sichuan-style boiled fish features tender fish slices with bean sprouts and cabbage, stir-fried with fried chili and Sichuan peppercorns, then simmered in broth. Finished with hot oil for aroma. Bright red color, silky fish, crisp vegetables.
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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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  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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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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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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  Cheese Baked Sweet Potato

  Cheese-baked sweet potato is a dish made primarily with sweet potatoes, which are steamed or baked until tender, then topped with cheese and further baked in an oven until the cheese melts and turns slightly golden brown.
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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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  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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  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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