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La Bu Er Authentic Sichuan Cuisine (Xinghua North Street Branch)

Sichuan cuisine · ⭐ 4.2

Building 5, No. 19-1, Xinghua North Street, Romantic House (1st Floor; near Exit C of Bei Er Road Metro Station)

Dishes

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  Spicy Chicken with Chili

  A spicy Sichuan dish made with crispy chicken stir-fried with dried chilies and Sichuan peppercorns, delivering intense heat and numbing flavor.
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  Taiwanese Fruit Tea

  A refreshing tea made with black tea and fresh fruits like mango, strawberry, or lemon, popular in Taiwan for its sweet and tangy flavor.
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  Wide and Narrow Alley Fried Tangyuan

  A fusion street food from Chengdu, featuring glutinous rice balls stir-fried with vegetables and minced meat in a savory sauce.
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  Qingling White Phoenix Cake

  Qingling White Phoenix Cake is a traditional sweet dessert made from glutinous rice flour, coconut milk, and sugar, with a soft and sweet texture, often served during festivals or banquets.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sichuan Boiled Carp

  Sichuan-style boiled grass carp is a Chinese dish featuring grass carp as the main ingredient. The fish is sliced, marinated with cooking wine and ginger slices, then blanched together with bean sprouts, cabbage, and other vegetables in boiling water. In a wok, oil, doubanjiang (fermented broad bean paste), chili peppers, and Sichuan peppercorns are stir-fried until fragrant, followed by adding broth and bringing it to a boil. The fish slices and vegetables are then added to cook through. Finally, chopped green onions, minced garlic, and cilantro are sprinkled on top, and hot oil is poured over to enhance the aroma.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Oil渣 Cabbage

  A traditional Chinese home-style dish made by stir-frying pork cracklings with pickled cabbage, resulting in a savory and aromatic flavor.
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  Burned Pepper and Century Egg Salad

  A spicy Sichuan cold dish made with charred green peppers and century eggs, offering a bold, aromatic flavor.
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  Refreshing Mixed Vegetables

  Refreshing mixed vegetables is a cold dish primarily made with fresh vegetables such as cucumber, carrot, and wood ear mushroom. After being sliced, these ingredients are mixed with a specially prepared dressing. The dish features a colorful presentation and a crisp texture, making it an ideal appetizer or side dish.
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  Blanched Milk Lettuce

  A light and refreshing Chinese dish made by briefly boiling fresh milk lettuce and dressing it with soy sauce, sesame oil, and garlic.
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  Eagle Tea

  Lao Ying Tea is a beverage made from the leaves of the Lao Ying Tea tree, processed through picking, killing green, rolling, and drying. It can be brewed with hot water or cold steeped, offering a crisp taste and unique plant aroma.

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