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He You Yuan · Bo Wen Shui Yu Fish (Yinghai Huanyu Fang Store)

Sichuan cuisine · ⭐ 4.8

5th Floor, Yinghai Huanyufang, South Side of Yingyong Street

Dishes

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  Ginger Glutinous Pork Elbow

  Ginger glutinous pork elbow is a traditional Chinese dish made with pork elbow, glutinous rice, and ginger sauce. The pork elbow is first stewed, then steamed with glutinous rice, and finally topped with ginger sauce.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Signature Boiled Fish

  Signature boiled fish is made with fresh grass carp as the main ingredient, paired with vegetables such as bean sprouts and Chinese cabbage. The fish slices are marinated with cooking wine and salt, then blanched, before being mixed with a sauce stir-fried with chili peppers, Sichuan peppercorns, ginger, and garlic. Finally, hot oil is poured over to release the aroma.
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  Spicy Crispy Pork Strips

  Pepper-flavored crispy pork strips is a dish made primarily from pork, marinated and then deep-fried until golden and crunchy. The pork is cut into strips, marinated with a special seasoning to infuse flavor, then slowly fried in hot oil over low heat. Finally, it is sprinkled with pepper salt and chili powder for seasoning.
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  Fried Pork Rind with Shredded Cabbage

  Oil渣手撕包菜 is a home-style dish primarily made with cabbage and pork lard. The preparation involves tearing the cabbage into small pieces and stir-frying it with crispy fried pork lard, allowing the cabbage to fully absorb the rich aroma of the pork lard.
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  Old Mother's Pig Trotter Soup

  Mother's Pig Trotter Soup primarily uses pig trotters and yellow beans as main ingredients, supplemented with seasonings such as ginger slices and green onion segments. After blanching, the pig trotters are cooked together with yellow beans in a pot with water, simmered slowly until tender, resulting in a rich broth and gelatin-rich pig trotters.
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  Spicy Pork Intestines and Blood Duck

  Fechang Maoxuewang is a Sichuan dish featuring pork intestines and duck blood, with side ingredients like bean sprouts, wood ear mushrooms, potato slices, and rice noodles, stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth.
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  Crispy逍遥 Chicken

  Crispy逍遥 Chicken is a dish made with boneless chicken thighs or breasts, marinated and coated in a special batter before frying until the skin is crispy. The finished dish has a golden color and a texture that is crispy on the outside and tender inside.
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  Stinky Spicy Mapo Tofu

  Stinky spicy mapo tofu is made with soft tofu, minced beef or pork, doubanjiang, Sichuan pepper, and chili powder. Boil tofu first, then stir-fry meat and seasonings, add water, simmer with tofu, and finish with green onions and Sichuan pepper powder.
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  Pineapple Chili Chicken

  Pineapple chili chicken is a dish made with chicken and pineapple. Chicken pieces are marinated, then stir-fried with dried chilies, Sichuan peppercorns, and fresh pineapple chunks for a bright red color and rich flavor.
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  Shrimp and Tofu Delicacy

  Shrimp and Tofu Delicacy is a Chinese dish made with fresh shrimp and tender tofu. The shrimp and tofu are stir-fried together, offering a fresh and delicate taste.
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  Sichuan-style Camphor Tea Duck

  Shu Xiang Zhang Cha Duck is a dish featuring duck as the main ingredient. Fresh duck meat is marinated and smoked with camphor leaves and tea, giving it a unique aroma. Seasonings like soy sauce, cooking wine, and ginger are added during preparation to enhance flavor, then the duck is sliced and served.
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  Spicy Sour Fish in Golden Soup

  Golden sour cabbage fish features tender fish meat and tangy pickled mustard greens, served in a rich golden broth. The fish is sliced thinly, the pickled mustard greens chopped, and both are simmered with spices and seasonings until the broth becomes deeply flavorful and the fish is perfectly cooked, showcasing an enticing golden hue.
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  Chinese broccoli

  Green stem cabbage and cauliflower dish: Cut green stem cabbage into segments, break cauliflower into small florets, blanch both, then drain. Heat oil in a pan, sauté garlic, add cabbage and cauliflower, stir-fry until combined, season with salt.

Reviews

• lanky_sweet_pea
  Got the crispy "free-range" chicken and wow, the skin was so crispy it was literally falling apart, and the meat inside was super tender and juicy. Even the feet were edible, which I was not expecting, but they were actually good! The seasoning was spot on too. Then the boiled fish in chili oil — oh my god, the red oil was so fragrant and spicy, the fish slices were silky and soaked up all the flavor, and the bean sprouts and wide glass noodles underneath had absorbed all that soup, so every bite was loaded with taste and texture. The fried cauliflower was crispy but not greasy at all, salt level was just right. Staff was really friendly and food came out fast, which we appreciated after a long day of walking. Rice was a bit on the hard side honestly, and the blanched choy sum was kinda oily, but overall we had a really solid meal here. Would def come back!