Close

胡马八破·川菜小馆(高新万达店)

Sichuan cuisine · ⭐ 4.8

Southwest corner of the intersection of Huizhan East Road and Huizhan Road

Dishes

• 

  Bā Pò Lái Fèng Yú

  A Sichuan dish featuring a whole carp with intricate cuts, deep-fried and stir-fried with spicy chili and Sichuan peppercorns, resulting in a crispy exterior and tender interior with bold numbing-spicy flavor.
• 

  Eight-Break Intestine Fish

  A Sichuan dish featuring pork intestines and fish, slow-cooked with spices and chili for a rich, spicy flavor.
• 

  Eight-Break Taro Shrimp

  A Sichuan-style dish featuring fresh shrimp and taro, stir-fried with spicy seasonings for a bold, aromatic flavor.
• 

  Eight-breaking Taro Shrimp and Frog

  A fusion dish from Sichuan cuisine featuring shrimp, frog, and soft taro stir-fried with chili and fermented bean paste, delivering a bold, spicy flavor.
• 

  Handmade Ice Jelly

  Handmade ice jelly is a traditional dessert made from ice jelly seeds, which are processed by hand through搓洗 (rubbing and washing). It is served with配料 such as brown sugar syrup, sesame, crushed peanuts, and fruit pieces, offering a smooth, refreshing texture that cools and refreshes the body.
• 

  Signature Crispy Bites

  A specialty dish made with pork ribs, marinated and deep-fried to a crispy texture, served with a secret sauce for extra flavor.
• 

  Signature Potato Slices

  Our signature potato slices are made from fresh potatoes, sliced thinly and deep-fried until golden and crispy. Tossed with a specially crafted seasoning and stir-fried evenly, they bring out the original flavor of the potato perfectly blended with the seasoning.
• 

  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.
• 

  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.
• 

  Roasted Brain Dish

  Roasted brain dish made with pig or cow brain, cleaned, marinated with seasonings, then grilled in oven or over charcoal. Ginger, scallion, and garlic are commonly added for flavor.
• 

  Taro Shrimp and Frog

  A spicy Sichuan-style dish featuring shrimp, frog, and taro, stir-fried with chili and Sichuan peppercorns for a bold, numbing flavor.
• 

  Pan-fried Quail Eggs

  Pan-fried Money Eggs is a Chinese dish primarily made with eggs. First, the eggs are boiled, peeled, and sliced into thick pieces, then pan-fried until golden brown on both sides. It is stir-fried with seasonings such as chili and garlic to enhance flavor.
• 

  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.
• 

  Numbing Jump

  A spicy Sichuan dish featuring chili and Sichuan peppercorns, delivering a numbing and fiery flavor that excites the palate.

Reviews