Yokohama Chinatown Sichuan Mapo Nuevo Edificio

・Regular…1,980 yen・Half…1,540 yen

・Regular…1,870 yen・Half…1,430 yen

・Regular…1,870 yen・Half…1,430 yen

Regular

• Spicy Cashews • Spicy Peanuts • Amber Walnuts • Single... 660 yen

Homemade sauce on a separate plate

Half duck 3300, Whole duck 6380

This dish is named after a couple, Guo and Zhang, who prepared it using beef tongue, beef liver, and beef tripe in Chengdu, Sichuan Province. Although the name includes 'lung,' it is rarely made with lung. It is said that it was originally written as 'Couple's Lung Slices,' but was changed to avoid the unpleasant connotation of the word 'lung.'

・80g…7700 yen・130g…11000 yen・240g…17600 yen

One serving

One serving

From 2 pieces to 1 piece

One piece for two servings

Water-boiled beef is a type of Chinese cuisine where meat cut into bite-sized pieces is simmered in a broth with oil. It is a typical Sichuan dish, characterized by its spicy seasoning using chili peppers and Sichuan peppercorns. When made with beef, it is called water-boiled beef, and if fish is used, it is referred to as water-boiled fish.

Chili Chicken (Laziji) is a dish made by stir-frying fried chicken with a large amount of chili peppers and Sichuan peppercorns. 'Zi Ji' refers to a whole chicken. It is considered one of the representative dishes of Sichuan cuisine. Originating from Chongqing, it is also called 'Chongqing Laziji' or 'Gela Mountain Laziji.' Additionally, chili chicken made with thick, round chili peppers known as 'Ziba Chili' may also be classified as Guizhou cuisine. This dish involves stir-frying deep-fried chicken with a large amount of spices over high heat, and the basic flavor comes from stir-frying with a lot of chili peppers and Sichuan peppercorns, resulting in a numbing and spicy taste. Therefore, the chili peppers are not meant to be eaten.

Kung pao chicken (gong bao jiding, pinyin: gōngbǎo jīdīng) is a sichuan dish made by stir-frying chicken and peanuts with chili peppers. it is also known as gong baku chicken (pronounced the same, pinyin: gōngbào jīdīng). the meanings of gong baku and gong baku are unclear, but gong baku is said to be a reference to ding baozhen's preference. in chinese cuisine, the character "baku" refers to a cooking method that uses much higher heat for a short period of time than "chāng." the english name is kung pao chicken.

・Add one more... +605 yen for four pieces

(Sweet vinegar or black vinegar) each

・Additional slice of Dongpo pork… +495 yen ・Additional two steamed buns… +330 yen for two

・Add 4 extra pancakes… +220 yen

Twice-cooked pork refers to the process of returning ingredients that have been cooked once back to the pot for further cooking, rather than stirring the pot (such as through stir-frying or flipping).

Fish-fragrant shredded pork is a common seasoning in Chinese cuisine, made by mixing several ingredients. It also refers to a sauce used for meat and vegetable dishes. It is said to have originated in Sichuan, but has since spread to other regional cuisines in China. Despite the term literally meaning 'something that smells like fish meat' in Chinese, fish-fragrant does not contain seafood, and it is not common to add it to seafood dishes. According to legend, this sauce was typically used in home cooking for freshwater fish dishes, but at one point when fish was unavailable, the remaining sauce was used to season meat. Because everyone enjoyed this dish, it became known as fish-fragrant. In addition to the basic blend, it is common to use sugar, vinegar, doubanjiang, soy sauce, and pickled chili peppers when cooking.

In china, the home of malatang, it is written as mala "tan" instead of mala "tang." the character "tan" means "scalding hot." "ma" refers to the numbing spiciness of sichuan peppers, and "la" refers to the tingling spiciness of chili peppers, so it is a dish that is "numbing, spicy, and hot."

Mao Xue Wang or Mao Xue Wang is one of the famous Sichuan snacks originating from Chongqing Porcelain Mouth. [1] "Mao" means rough and sloppy in Chongqing dialect. The name "Mao Blood Want" is also widely used, as the main ingredients are sometimes the first stomach of cattle (Mao Tung) or the internal organs of sheep.

・Additional charge for 1 piece… +450 yen

※Stock confirmation is required before ordering

※Stock confirmation is required before ordering

This dish features a complex flavor profile created by the combination of the sourness and saltiness of lactic acid fermented pickled vegetables, the umami of fish such as silver carp, the spiciness of chili peppers, and the numbing sensation and flavor of Sichuan peppercorns. It effectively balances the strong taste of the pickled vegetables and reduces the fishy smell of the silver carp, making it easier to eat.

5 pieces

5 pieces

5 pieces

5 pieces

・Stir-fried Water Spinach…1,760 yen・Spicy Stir-fried Green Beans…1,760 yen・Stir-fried Bean Sprouts…1,540 yen・Stir-fried Bok Choy with Crab Meat…1,480 yen・Mapo Eggplant…1,480 yen・Stir-fried Eggplant with Fish Fragrant Sauce…1,480 yen・Deer Antler Hot Pot…1,760 yen・Grilled King Oyster Mushrooms…1,480 yen・Stir-fried Scallops with Baby Bok Choy…1,650 yen

・Shark Fin Soup…2,750 yen・Hot and Sour Soup…1,100 yen・Crab Meat Shark Fin Soup…2,970 yen・Kong Tang Soup (1 serving/1 piece)…880 yen・Seafood Soup…1,680 yen・Egg Soup…990 yen・Corn Soup…990 yen・Shrimp Wonton Soup…1,100 yen

・Dan Dan Noodles…1090 yen・Shark Fin Noodles…12750 yen・Cheng's Mapo Noodles…1320 yen・Mixed Fried Noodles…1320 yen・Shrimp Wonton Noodles…1090 yen・Mixed Noodles…1320 yen・Seafood Noodles…1320 yen・Braised Beef Noodles…1210 yen・Chashu Noodles…1090 yen・Hot and Sour Noodles…1090 yen・Sichuan-style Fried Noodles…1210 yen

・Shark Fin Rice with Sauce…2750 yen・Sakura Shrimp Fried Rice…1320 yen・Braised Pork Rice…1210 yen・Mixed Fried Rice…1080 yen・Seafood Fried Rice…1090 yen・Beef Fried Rice…1090 yen・Pork Belly Rice with Sauce…1090 yen・Beef Brisket Rice…980 yen・Sichuan Fried Rice…1090 yen・Mixed Rice with Sauce…1320 yen・Shrimp in Chili Sauce Rice…1320 yen

・Assorted dim sum of eight types (per person)…1,760 yen 1. Shrimp dumpling 2. Shark fin shrimp dumpling 3. Jade shrimp dumpling 4. Three stars shrimp dumpling 5. Phoenix eye shrimp dumpling 6. Ingot shrimp dumpling 7. Shrimp pumpkin dumpling 8. Spinach shrimp dumpling ・Shrimp dumpling (1 additional… +220 yen)…660 yen ・Shark fin shrimp dumpling (1 additional… +220 yen)…660 yen ・Jade shrimp dumpling (1 additional… +220 yen)…660 yen ・Three stars shrimp dumpling (1 additional… +220 yen)…660 yen ・Phoenix eye shrimp dumpling (1 additional… +220 yen)…660 yen ・Ingot shrimp dumpling (1 additional… +220 yen)…660 yen ・Shrimp pumpkin dumpling (1 additional… +220 yen)…660 yen ・Spinach shrimp dumpling (1 additional… +220 yen)…660 yen ・Soup dumpling (1 additional… +220 yen / 4 pieces)…880 yen ・Fried soup dumpling (1 additional… +220 yen / 4 pieces)…880 yen ・Meat bun (1 piece)…440 yen ・Pork shumai (1 additional… +200 yen / 4 pieces)…800 yen ・Crab meat shumai (1 additional… +220 yen)…880 yen ・Fried dumplings (6 pieces)…880 yen ・Boiled dumplings (6 pieces)…770 yen ・Spring roll (1 additional… +250 yen / 3 pieces)…750 yen ・Vegetable bun (1 piece)…350 yen ・Sticky rice dumpling (1 piece)…400 yen ・Sesame ball (1 additional… +250 yen)…750 yen ・Peach bun (1 additional… +230 yen / 3 pieces)…750 yen ・Radish cake (1 additional… +230 yen / 3 pieces)…840 yen ・Fried yuba roll (1 additional… +200 yen / 3 pieces)…660 yen ・Crab claw (1 additional… +495 yen / 2 pieces)…990 yen ・Shrimp roll (1 additional… +220 yen / 3 pieces)…660 yen ・Steamed bread (2 pieces)…330 yen

・Matcha Ice Cream…605 yen・Strawberry Ice Cream…605 yen・Almond Tofu…550 yen・Mango Pudding…550 yen