Chongqing Paper-Wrapped Fish (Gao Bai Road Store)
Sichuan cuisine · ⭐ 3.5
No. 11, Gaosi Road, Sicutun Courtyard, Building 21, 1st Floor, Unit 2
Dragon Mate tips
If you are traveling in China to visit Beijing, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 11, Gaosi Road, Sicutun Courtyard, Building 21, 1st Floor, Unit 2. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Potato Shredded Pork Rice Bowl, Kung Pao Chicken, Stir-Fried Pork.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Beijing
- Category: Sichuan cuisine
- Rating: 3.5
- Address: No. 11, Gaosi Road, Sicutun Courtyard, Building 21, 1st Floor, Unit 2
- Popular dishes: Potato Shredded Pork Rice Bowl, Kung Pao Chicken, Stir-Fried Pork, Stir-Fried Beef with Sauce, Sichuan Pepper Stir-Fried Pork
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Dishes
Potato Shredded Pork Rice BowlPotato and pork shreds rice bowl features pork tenderloin and potatoes sliced into thin strips, stir-fried together and served over steamed rice. The pork and potato shreds are cooked in a wok until tender, seasoned with flavorful sauces to blend the tastes, then piled on top of hot rice.
Kung Pao ChickenKung 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.
Stir-Fried PorkStir-fried pork is a Chinese dish primarily made with pork, typically sliced thinly and quickly stir-fried with garlic, chili, and other seasonings. The dish has a bright red color, tender meat, and retains the original flavors of the ingredients during cooking.
Stir-Fried Beef with SauceA Chinese stir-fry dish featuring beef slices, typically cooked with onions, green peppers, and garlic in oil. Beef is blanched or briefly fried before stir-frying with vegetables and seasoned with soy sauce, dark soy sauce, and oyster sauce.
Sichuan Pepper Stir-Fried PorkSichuan pepper stir-fried pork belly is made with fatty pork slices, green peppers, and garlic chives. The pork is boiled, sliced, then stir-fried with fermented bean paste, garlic, ginger, and green peppers to create a rich, spicy flavor without greasiness.
Dry-Fried Green BeansDry-fried green beans is a home-style dish primarily made with green beans. Through high-heat quick stir-frying, the beans achieve a dry and fragrant texture while maintaining their fresh green color. Garlic and chili are added during stir-frying to enhance the flavor.
Xiang-Style Small River ShrimpXiang-style small river shrimp stir-fried with fresh shrimp, chili, garlic, and ginger. Clean shrimp, sauté aromatics, add shrimp, then season and reduce sauce.
Garlic Stir-Fried Rapeseed GreensWash and cut the oilseed rape, mince garlic. Heat oil in a pan, stir-fry garlic until fragrant, add oilseed rape and stir-fry quickly until just cooked. Season with salt and chicken essence.
Chongqing Spicy ChickenChongqing Chili Chicken is a dish made primarily with chicken, paired with a large amount of dried red chili peppers and Sichuan peppercorns. The chicken is cut into pieces, marinated, then stir-fried at high heat with spices and chili peppers until the chicken turns golden and crispy.