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Ye Ma Po Ma Po Tofu (Haiblan City Branch)

Sichuan cuisine · ⭐ 4.1

No. 901 Beichen East Road

Dishes

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  Pork Belly Stir-fried with Squid

  Pork belly and squid are quickly stir-fried together, creating a dish where the rich pork complements the tender squid for a flavorful and aromatic experience.
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  Traditional Twice-Cooked Pork

  Traditional Sichuan-style twice-cooked pork uses pork belly, boiled, sliced, then stir-fried with fermented bean paste, garlic chives, and green peppers. The key is to render the fat until the slices curl slightly and develop a slight char, then season and mix well.
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  Hand-Torn Wheat Gluten

  A traditional Chinese dish made by hand-tearing wheat gluten after washing away starch, then frying or boiling and serving with sauce. It has a chewy texture and savory flavor.
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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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  Jianghu Tender Beef Slices

  Jianghu Tender Beef Slices is a Sichuan-style dish primarily made from beef tenderloin or hind leg meat, sliced thinly. The beef slices are typically marinated with egg white, starch, and cooking wine to coat and retain tenderness. They are quickly stir-fried or blanched in hot oil until color changes, then combined with aromatics like dried chili, Sichuan pepper, scallion, ginger, and garlic stir-fried until fragrant. Finally, a sauce made from soy sauce, sugar, and vinegar is poured over. The dish features tender meat with a spicy and aromatic flavor.
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  Stir-Fried Bitter Melon Shoots

  A simple and healthy dish made by stir-frying fresh lettuce shoots with garlic, resulting in a crisp and refreshing taste.
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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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  Fried dried tofu with cured pork

  Fragrant tofu stir-fried with preserved pork is a traditional Chinese dish, primarily made with fragrant tofu and preserved pork. The method involves first slicing the preserved pork and stir-frying it to release its aroma, then adding diced fragrant tofu and stir-frying together. Finally, seasonings are added and the dish is stirred evenly to complete the cooking.
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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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  Duck Intestine and Pig Kidney Stir-fry

  A spicy stir-fry dish featuring duck intestine and pig kidney, quickly cooked with vegetables for a bold, savory flavor.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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