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Ye Ya Niu Lang • Bao Chao San Nen (Hu Jia Lou Dian)

Sichuan cuisine · ⭐ 4.6

Shop B1-26, Basement Level 1, Hao Shijie Shopping Mall, Building 4, Courtyard 38, Dongsanhuan North Road

Dishes

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  Nine-Second Spicy Kidney

  Nine-Second Spicy Kidney is a Sichuan dish made with pork kidneys, quickly stir-fried with chili and Sichuan peppercorns. The kidneys are sliced and cooked rapidly, resulting in a tender texture and a spicy, fragrant flavor.
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  Nine-Second Tripe

  Nine-second kidney is a dish primarily made with pig kidneys. The kidney slices are marinated with cooking wine, starch, and other seasonings, then quickly blanched in boiling water for about nine seconds until cooked through. They are then stir-fried with ingredients such as scallions, ginger, garlic, and chili peppers. The finished dish features tender, smooth kidney slices with a rich and satisfying texture.
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  Spicy Dan Dan Noodles with Blood Sausage

  Shancheng Maoxuewang is a Sichuan-style dish primarily made with duck blood, tripe, beef gullet, luncheon meat, bean sprouts, and tofu skin. The ingredients are first blanched or boiled, then stir-fried with spicy牛油火锅底料 (beef tallow hot pot base), followed by simmering in clear broth. Finally, it is garnished with chopped green onions and chili oil.
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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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  Stir-fried Pig Liver with Oil

  Oil-blasted pig liver is a dish made from fresh pork liver, seasoned with scallions, ginger, garlic, and quickly stir-fried in hot oil to retain its tender texture.
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  Spicy Crispy Intestine

  Spicy crispy intestines is a stir-fry dish primarily made with pork intestines. After cleaning and cutting the intestines into segments, they are quickly stir-fried with ingredients such as green peppers, red peppers, and garlic slices. Seasoned with soy sauce, cooking wine, and salt during preparation, this dish maintains the crisp texture of the intestines.
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  Spicy Pig Trotter Salad

  A cold dish made from boiled and sliced pig trotters, seasoned with garlic, chili oil, and cilantro for a spicy and aromatic flavor.
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  Old Ice Jelly

  A traditional Sichuan cold dessert made from natural plant gel, served with brown sugar syrup, peanuts, and fruit cubes for a refreshing summer treat.
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  Stir-fried Liver and Kidney

  Liver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
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  蒜苗炒蛋

  蒜苗炒蛋是一道以鸡蛋和蒜苗为主要食材的家常菜。鸡蛋打散后与切段的蒜苗一同入锅翻炒，通常加入少量油、盐和其他调味料，炒至蛋熟透、蒜苗断生即可。制作过程简单快捷，口感嫩滑，蒜香浓郁。
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.

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