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Yu Xiang La Po Po · Sichuan Cuisine - Water Boiled Fish (Shijing Shan Branch)

Sichuan cuisine · ⭐ 4.8

Room 201, 2nd Floor, China Ruida Building, No. 74, Lu Gu Road

Dishes

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  Sichuan Cold Tofu Noodles

  Sichuan cold tofu is a chilled dish made primarily from pea or mung bean starch. The starch is mixed with water, steamed until cooked, then cooled and cut into strips or cubes. It is served with soy sauce, vinegar, chili oil, garlic paste, Sichuan pepper powder, and cilantro.
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  Crispy Bamboo Shoots in Dry Pot

  Dry-braised crispy bamboo shoots is a dish made with fresh bamboo shoots as the main ingredient, paired with pork belly, green pepper, and red pepper, stir-fried and seasoned. The bamboo shoots remain crisp and tender after preparation, absorbing flavors when heated together in a dry pot.
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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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  Signature Boiled Fish

  Signature boiled fish is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, hot oil is poured over to release the aroma.
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  Osmanthus Rice Cake

  Guìhuā Mǐgāo is a traditional sweet dessert made primarily from glutinous rice flour, mixed with sugar and water, then steamed. To prepare it, glutinous rice flour is combined with an appropriate amount of sugar, then warm water is added to form a paste. This mixture is poured into a mold and steamed until cooked through. Finally, dried osmanthus flowers or osmanthus honey are sprinkled on top to enhance the fragrance.
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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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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Rongcheng BoBo Chicken

  Rongcheng Pot Chicken is a cold dish made with chicken and vegetables. Sliced boiled chicken is soaked in a special spicy oil sauce, served with cucumber, mung bean sprouts, and potatoes, then topped with crushed peanuts and green onions. A rich blend of spices creates a bold numbing and spicy 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.

Reviews

• cultured_pine_nut
  Been here a few times before and came back with a friend for a get-together. The place is still super clean and tidy, tables and chairs are all organized, just really comfortable overall. The boiled fish was as good as ever, the fish slices were so tender and the spice level was spot on. The ice jelly they gave on the side was a lifesaver for the heat too. The spicy chicken was still crispy and flavorful, honestly tasted even better than last time. Service was faster this round and the staff kept refilling our tea without us even asking, which was a nice touch. Great spot for catching up with friends, tons of dishes to pick from, and we left completely satisfied.