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Shi Ba Hou Restaurant. Lobster. Sichuan & Hunan Cuisine. BBQ (Happiness Valley Store)

小吃快餐 · ⭐ 4.7

B1-3B, Kuche Town Automotive Culture & Creative Industry Park, No. 1A, Jinchan West Road

Dishes

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  Happy Clams

  Stir-fried clams with garlic, ginger, and bell peppers, simmered in broth until clams open, then thickened with a cornstarch slurry. Cooked with precise heat control for tender clams.
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  Special Pure Eco Lamb Intestine Wrapped Meat Hot Pot

  This dish features lamb intestines, tripe, and mutton. Sliced mutton is wrapped with intestines and tripe, then stewed slowly without extra seasonings to highlight natural flavors.
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  Organic Lamb Tendons

  Ecological lamb tendons are simmered with scallions and ginger, resulting in tender, chewy meat that retains the original aroma of mutton.
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  Grilled Chicken Joint

  Steak chicken joint is a unique dish featuring the chicken joint as the main ingredient. The preparation involves cleaning the chicken joints thoroughly, marinating them to infuse flavor, then directly placing them on a grill over medium-low heat for slow roasting until the skin turns golden and crispy while the inside remains tender and fully cooked.
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  Premium Oil-Braised Blue Lobster

  Premium oil-braised blue lobster with fresh blue lobster as main ingredient, seasoned with scallions, ginger, garlic, cooking wine, and soy sauce, slowly simmered to tender and flavorful meat.
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  Sour Vinegar Hot Pot

  Sour rice wine broth hot pot uses pork or chicken bone stock as its base, flavored with fermented rice wine lees (sour mash), and cooked with seafood, meat, and vegetables for a unique sour aroma.
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  Classic Stinky Mandarin Fish

  Stinky mandarin fish is made from fresh mandarin fish, cured and fermented before cooking. The fish is salted and seasoned for several days to develop its unique flavor, then pan-fried in hot oil and simmered with ginger, garlic, scallions, and a savory sauce.
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  Garlic Butter Blue Lobster

  Stir-fried blue lobster with garlic, using fresh blue lobster meat and garlic, ginger, and scallions. The lobster is deveined and stir-fried with abundant garlic to blend flavors, resulting in a tender and aromatic dish.
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  Changsha Stinky Tofu

  Changsha stinky tofu is made primarily from tofu that, after fermentation, develops white mold on its surface. During cooking, it is deep-fried until the exterior becomes crispy, then served with a specially prepared chili sauce and seasonings.
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  Spicy Duck Blood

  Spicy duck blood is a dish made primarily with duck blood, which is blanched to remove odor, then stir-fried with chili, doubanjiang, garlic, ginger, and other seasonings to absorb the spicy flavor. Some recipes add green pepper and onion for texture.
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  Lobster Handmade Noodles

  Fresh lobster hand-pulled noodles with handmade noodles. Lobster is cleaned, cooked or stir-fried, then the meat is reserved. Noodles are made from flour and water, rolled and cut by hand, then boiled. Mix lobster meat with noodles, add seasoning, and toss or stir-fry for a flavorful dish.

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