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Ba Yu Sour Fish Soup (Ningbo Hengyi Plaza Branch)

Sichuan cuisine · ⭐ 3.6

No. 376, Shunde Road, Duantang Subdistrict

Dishes

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  Wanzhou Zixiang Meat Roll Pot

  Wanzhou Zixiang Meat Roll Pot features seasoned pork rolls marinated with cumin, Sichuan pepper, and other spices, then slow-cooked in a clay pot. The dish delivers rich aroma, tender meat, and a distinctive savory-spicy flavor.
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  Tofu Skin

  Tofu skin, also known as百叶 or bean curd sheet, is a soy-based product made primarily from yellow beans. It has a pale yellow color, a delicate texture, and is as thin as paper. It can be prepared by mixing cold, stir-frying, or used as an ingredient. Commonly paired with vegetables, meat, or seafood in cooking to enhance texture and flavor.
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  Potato Noodles

  Potato starch is a powdered ingredient made from potatoes, commonly used in cooking various soups and stir-fried noodles. The production process begins with washing and peeling fresh potatoes, then grinding them into a paste using a special technique. After sedimentation, filtration, and sun-drying, the result is a fine powder. When cooking, potato starch can be paired with meats, vegetables, and other ingredients to create delicious dishes that are smooth in texture and rich in nutrition.
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  Baby bok choy

  Baby bok choy is a small type of Chinese cabbage with a fresh and tender texture. Common cooking methods include stir-frying, garlic stir-fry, or simmering in clear soup. To prepare, first wash the baby bok choy thoroughly, then add appropriate seasonings and ingredients according to your chosen method, and stir-fry until soft or simmer until flavorful.
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  Sichuan Spicy and Numbing Meat Roll Pot

  Sichuan spicy and numbing meat roll pot is made by rolling pork slices with scallion, ginger, garlic, Sichuan peppercorns, dried chili peppers, then stir-fried and simmered in a clay pot. Main ingredients include pork, Sichuan pepper, dried chilies, scallions, ginger, and garlic. Features bold spicy-numbing flavor typical of Sichuan cuisine.
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  Sichuan Spicy Sour Cabbage Fish

  A spicy and sour fish dish made with fresh fish slices, fermented cabbage, chili, and Sichuan peppercorns, known for its bold flavors and numbing heat.
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  Beef Meatballs

  Beef balls are made primarily from beef, which is finely chopped, mixed, and seasoned to form a meat paste. This paste is then shaped into small balls by hand or machine. Finally, the beef balls are boiled in hot water until they float to the surface, indicating they are cooked. The finished beef balls have a fresh, tender texture with a chewy bite.
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  Beef Roll

  Beef roll is a dish made primarily from thinly sliced fatty beef. During preparation, the beef slices are rolled into cylindrical shapes and typically cooked together with vegetables or noodles. The cooking methods vary—such as boiling, steaming, grilling, or stir-frying—which results in different textures and flavors.
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  Wisteria Scented Spicy Numbing Pork Roll Pot

  Pork rolls marinated with spices are rolled and stewed in a clay pot with Sichuan pepper, chili, scallions, and ginger. The dish features a slightly crispy exterior and tender, juicy interior, delivering a rich, spicy, numbing flavor with a distinctive wisteria aroma.
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  Bean sprouts

  Bean sprouts are vegetables grown from sprouted legume seeds, commonly including mung bean sprouts and soybean sprouts. Typically, they are cleaned and then cooked by stir-frying, boiling, or making cold dishes. They have a crisp texture and are a common ingredient in home-cooked meals.
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  Enoki Mushroom

  Enoki mushrooms, using fresh enoki mushrooms as the main ingredient, are typically stir-fried or steamed with seasonings such as garlic and chili, preserving their tender texture and nutritional value—a quick and popular home-cooked dish.
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  Lime Golden Soup Meat Roll Pot

  Pork tenderloin is wrapped in a special golden soup sauce, enhanced with lime juice, then simmered. Tender texture with a rich, tangy aroma and golden translucent broth.
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  Spicy Delicious Meat Roll Pot

  Pork slices are marinated with scallions, ginger, garlic, and seasonings, rolled up, coated with starch, pan-fried until golden, then stewed with chili and Sichuan pepper for a crispy exterior and tender interior with rich spicy flavor.
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  Duck Blood

  Duck blood dishes use fresh duck blood as the main ingredient, carefully prepared through skilled cooking. Typically, the duck blood is cut into pieces and cooked together with seasonings and ingredients such as scallions, ginger, and garlic to maintain its tender texture. Cooking methods may include boiling, stewing, or stir-frying, allowing the duck blood to fully absorb the flavors of the seasonings.
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  Quail Egg

  Quail eggs are a dish primarily made with quail eggs, typically prepared by boiling, frying, roasting, or steaming. Quail eggs are small and delicate, rich in nutrition, with a unique texture and aroma, often used in various Chinese culinary preparations.
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  Black fish slices

  Black fish slices are a dish made primarily from black fish. After removing the bones and slicing, the fish is marinated with wine, salt, and other seasonings, then quickly cooked by sliding in oil or boiling. The finished slices are tender and delicate, often served with vegetables or sauces.

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