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Pa Yu Shi • Shui Zhu Yu • Chuan Cai (Hou Sha Yu Store)

Sichuan cuisine · ⭐ 4.4

No. 21 Shuangyu North Street, Courtyard 1, Building 1, Room 103 (inside Room 101)

Dishes

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  Spicy Frog Legs with Kung Fu Style

  Frogs legs stir-fried with chili, Sichuan pepper, garlic, ginger, and green onion. Tender frog meat is marinated and cooked with spicy seasonings to fully absorb the flavors.
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  Spicy Sichuan-style Boiled Duck Blood with Eels

  A spicy Sichuan dish featuring eel, duck blood, bean sprouts, luncheon meat, and tripe. Eel is sliced and cooked in a boiling broth made from beef tallow, broad bean paste, chili, and Sichuan peppercorns, then garnished with green onions and cilantro.
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  Crispy Bamboo Shoot Meatballs

  Crispy bamboo shoot meatballs made with fresh bamboo shoots and pork, mixed, shaped into balls, and deep-fried until golden and crunchy. Careful heat control ensures a tender interior.
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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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  Signature Boiled Carp with Spices

  Signature boiled grass carp features fresh carp slices marinated and blanched, then cooked with bean sprouts and cabbage in a special spicy麻酱 sauce.
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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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  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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  Fried Pork Scraps with Sour Cabbage Dumplings

  Oil渣酸菜饺 features pork fat crumbles and sour cabbage as main fillings, wrapped in wheat dough. Sauté the fat, mix with chopped sour cabbage, season, and wrap in dough for boiling or steaming.
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  Seafood Stew with Tofu

  Seafood stewed tofu is a dish made with tofu and various seafood. Tofu cubes are simmered with shrimp, squid, clams, and other seafood in broth or water over medium-low heat, allowing the tofu to absorb the seafood's flavor. Add ginger slices to remove fishy odor, then season and cook until flavorful.
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  Spicy Crab

  Spicy crab is a dish made primarily with crabs, stir-fried with seasonings such as chili peppers, Sichuan peppercorns, ginger, garlic, and green onions. First, the crabs are cleaned thoroughly, then stir-fried together with the seasonings so that the crab meat absorbs the spicy and fragrant flavors.

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