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Yan Dachu Ma Po Tofu

Sichuan cuisine · ⭐ 3.8

West side of the intersection of Yinghua Second Road and Shuxiang Road

Dishes

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  Five-Spice Peanut Snack

  A savory snack made by stir-frying peanuts with five-spice powder and aromatic herbs, resulting in a fragrant and crunchy treat.
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  Double Pepper Chicken Noodles

  Double Pepper Chicken Noodles features chicken and green/red peppers. Chicken is diced, stir-fried with peppers, seasoned, then mixed with cooked noodles. Balanced ingredients and precise heat create tender chicken and crisp peppers.
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  Shredded Potatoes

  Shredded potatoes is a home-style dish primarily made from potatoes. The preparation involves washing and peeling the potatoes, slicing them into thin strips, then stir-frying with oil. Typically, garlic and chili are added to enhance the aroma, and salt is used for seasoning at the end.
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  Succulent Pork Meatballs Stew

  A hearty stew featuring crispy pork pieces and vegetables like potatoes, cabbage, and vermicelli, simmered in a savory broth.
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  Spicy Pepper and Preserved Egg Salad

  A cold dish made by mixing sliced preserved eggs with fresh chili peppers, offering a refreshing and savory flavor.
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  Spicy Snail Pepper Pork

  A flavorful dish combining pork with spicy snail pepper, creating a rich and aromatic taste.
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  Preserved Vegetable Braised Pork

  Mei Cai Kou Rou is a traditional dish made primarily from pork belly and preserved mustard greens. The preparation involves boiling the pork belly until half-cooked, coating it with seasoning, frying it until golden brown, then slicing it and steaming it together with the preserved mustard greens so the meat absorbs the fragrance of the greens.
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  Jianghu Explosive Pork Intestines

  Jianghu Explosive Pork Intestines is a Sichuan-style dish featuring pork large intestines as the main ingredient. The intestines are thoroughly cleaned, blanched to remove any unwanted odor, and cut into small pieces. In a hot wok with oil, dried chilies, Sichuan peppercorns, ginger, and garlic are stir-fried until fragrant. The intestines are then added and quickly stir-fried over high heat. Cooking wine, soy sauce, and broad bean paste are commonly used for seasoning. Bell peppers or onions may be added for color and aroma. The finished dish has a bright red color, a crispy yet tender texture, and a rich, spicy, and numbing aroma.
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  Old Sichuan Twice-Cooked Pork

  Old Sichuan-style twice-cooked pork uses pork belly as the main ingredient. After boiling and slicing, it's stir-fried with fermented bean paste, garlic chives, and green peppers. The key is to sauté until the fat renders out, making the meat slightly curled and fragrant, then season for tender texture and rich flavor.
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  Crab Roe Tofu

  Crab roe tofu is a dish featuring soft tofu and crab roe. Tofu cubes are blanched, then simmered with sautéed crab roe to absorb its rich flavor. Finish with broth or water, thicken with cornstarch for a smooth, velvety sauce.
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  Cucumber and Shrimp Salad

  A refreshing Chinese cold dish made with fresh cucumber and tender shrimp, seasoned with garlic and sesame oil for a light and crisp flavor.
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  Spicy Beef

  Spicy beef is a dish made primarily from beef, seasoned with various spices and chili peppers. First, the beef is sliced and marinated, then quickly stir-fried at high heat to achieve a crispy exterior and tender interior, while fully absorbing the flavors of the spicy seasoning.
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  Spicy Black Fish

  A Sichuan dish made with black fish, beansprouts, chili, and Sichuan peppercorns, known for its spicy and numbing flavor.

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