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Yingshui Furong (Hakuhinkan Store)

Sichuan cuisine · ⭐ 4.4

Shop 510, 5th Floor, Ningbo Hankyu Department Store, No. 189 Haiyan North Road

Dishes

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  Lotus Blossom Chicken

  A dish of tender chicken breast coated in egg white and starch, quickly blanched with vegetables like peas and carrots, resembling a lotus flower in appearance and texture.
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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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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Sugar-Beaten Chicken

  A spicy and sweet cold dish made by marinating chicken in sugar, soy sauce, and chili, then air-dried or grilled for a chewy texture.
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  Boiling Snakehead Fish

  Boiling Bamboo Fish is a dish featuring bamboo fish as the main ingredient. The fish is carefully prepared and stir-fried at high heat with a special blend of chili peppers, Sichuan peppercorns, and other seasonings, allowing the flavors to fully penetrate the fish meat and create an appealing color. The dish offers tender fish flesh and rich, flavorful sauce.
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  Stone Pot Fungus and Tofu

  A dish made with soft tofu and hair-like fungus, simmered in broth in a stone pot for rich flavor and tender texture.
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  Shrimp Paste Steamed Red Rice from Lugu Lake

  A dish featuring red rice from Lugu Lake, topped with shrimp paste for a rich, savory flavor.
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  Sour Cabbage Black Fish

  Sour cabbage black fish is a dish made primarily with black fish and sour cabbage. Black fish slices are marinated with rice wine and salt, while sour cabbage is cut into pieces. Heat oil in a pan, stir-fry the sour cabbage first, then add broth or water to boil. Add the black fish slices and cook until done, then season.
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  Premium Maoxuewang

  Golden Grade Maoxuewang is a Sichuan-style hot pot dish primarily made with duck blood, beef tripe, yellow throat, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then simmered in a specially prepared spicy and numbing broth, and finally garnished with chopped green onions and cilantro.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.

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