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Lao Shi Hui Restaurant

特色菜 · ⭐ 3.7

No. 518 Xinchuansha Road, Building 10, Unit 10

Dishes

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  Spicy Pig Ear Salad

  Cold-mixed pig's ears is a dish primarily made with pig ears, which are boiled, sliced into thin strips, and then mixed with seasonings such as soy sauce, vinegar, garlic, and cilantro. The finished dish has a crisp texture and is suitable as an appetizer or drink accompaniment.
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  Garlic Stir-fried Pork Liver

  A Chinese dish made by quickly stir-frying pork liver with garlic and vegetables, resulting in a tender and aromatic flavor.
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  Dry Pot Prawns

  A spicy Sichuan dish featuring fresh prawns stir-fried in a dry pot with vegetables and aromatic spices.
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  Preserved Mustard Greens with Pork Belly

  Meigancai Braised Pork is a dish primarily made with pork belly and meigancai (fermented black mustard greens). The pork belly is cut into pieces, blanched, then simmered together with the meigancai until the meat becomes tender and the meigancai absorbs the rich pork flavor. Finally, the pork pieces are neatly arranged in a serving dish and topped with the flavorful broth.
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  Sichuan-style Boiled Beef Tripe

  A Sichuan dish featuring beef tripe cooked in a spicy broth with chili and Sichuan peppercorns, known for its numbing and fiery flavor.
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  Classic Maoxuewang

  Classic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
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  Garlic Spinach

  A simple and healthy dish made with blanched spinach mixed with garlic paste, offering a fresh and savory flavor.
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  Braised Watercress with Wine

  A dish made by stir-frying草头 (a spring seasonal vegetable) with yellow wine and garlic. The草头 is blanched, then stir-fried with seasonings to absorb the wine aroma, resulting in a fresh and tender texture.
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  Spicy Lamb Spine Hot Pot

  Spicy lamb spine hot pot features lamb spine as the main ingredient, simmered with chili, Sichuan pepper, ginger, scallion, and garlic. Lamb spine refers to the spinal bones rich in collagen, offering a flavorful texture. First blanch the lamb spine to remove odor, then slowly stew with various spices for a rich broth and tender meat.
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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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  Spicy Tofu

  Spicy tofu is a dish made primarily from soft tofu, seasoned with fermented broad bean paste, chili peppers, Sichuan peppercorns, and other spices. The tofu is cut into cubes, blanched, then stewed together with the sautéed seasonings to allow the tofu to absorb the spicy and numbing flavors.
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  Spicy Chicken Offal

  A spicy Sichuan dish made with chicken offal stir-fried with chili and Sichuan peppercorns, delivering a bold, numbing heat.
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  Black Pepper Ribeye

  Black pepper ribeye is a dish featuring ribeye steak as the main ingredient, marinated and then pan-seared or stir-fried with black pepper, onions, and garlic for a tender texture and rich black pepper aroma.

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