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Xin Bagui · Wanda Mall Branch

广西菜 · ⭐ 3.7

Shop 3036, Indoor Pedestrian Street, 3F, Wanda Mall Commercial Plaza, No. 6 Liangti Road, Nanning

Dishes

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  Quanzhou Rice-field Fish

  A specialty dish made from rice-field fish, steamed or braised with chili, garlic, and ginger, known for its fresh and savory flavor.
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  Jeonju Vinegar Duck

  Jeonju Vinegar Duck is a traditional Korean dish made with duck blood and meat, simmered in rice vinegar, chili, and garlic for a tangy, spicy flavor.
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  Chilled Sweet and Sour Pork

  Ice-cold Sweet and Sour Pork is an innovative dish featuring pork belly as the main ingredient. After marinating, the meat is deep-fried until golden and crispy. It is then served with a specially prepared sweet and sour sauce and finished with an ice-chilling process to create a unique texture.
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  Spicy Pork Intestines Stir-fry

  Dry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
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  Gongcheng Hand-Beaten Oil Tea

  Gongcheng hand-beaten oil tea is a traditional local beverage from Gongcheng County, Guilin, made by pounding tea leaves, peanuts, sesame, and ginger to create a rich, aromatic flavor.
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  Gongcheng Paiba Platter

  A traditional snack from Gongcheng, Guangxi, made of glutinous rice flour with sweet fillings like red bean or peanut, steamed and served in a platter for a soft, sweet taste.
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  Gongcheng Boat Rice Cake Platter

  The Gongcheng boat rice cake platter consists of various steamed glutinous rice dumplings made primarily from glutinous rice, red beans, peanuts, sesame, and sugar. The glutinous rice is steamed, mixed with fillings, wrapped, and then steamed again, resulting in a soft, sticky, and sweet texture with distinct southern Chinese traditional flavor.
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  Signature Lemon Duck

  A flavorful dish featuring tender duck meat simmered with lemon, ginger, and garlic for a refreshing, tangy taste.
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  Yao Ethnic Burned Chicken

  A traditional dish from the Yao ethnic group, made by marinating free-range chicken and slow-roasting it over fruitwood charcoal for a crispy skin and tender meat with a subtle smoky flavor.
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  Secret-Recipe Baked Spare Ribs

  Fresh pork spare ribs marinated and baked with a secret sauce, resulting in crispy exterior and tender, flavorful meat.
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  Lipu Taro Braised Pork

  A Cantonese dish featuring braised pork belly and Lipu taro, layered and steamed until tender, then inverted onto a plate for serving.
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  Yangshuo Beer Fish

  Yangshuo Beer Fish is a specialty dish from Yangshuo, Guangxi, made with fresh carp, tomatoes, chili, ginger, and garlic, simmered in beer for a rich, slightly sweet and spicy flavor.
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  Spicy Dry Pot Frog

  A spicy Sichuan dish made with frog meat stir-fried in a dry pot with vegetables and chili, delivering a bold, numbingly hot flavor.
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  Drumstick Fish in Drum Sauce

  A Cantonese dish featuring fresh swordfish fillet cooked in a savory drum sauce made from soy sauce, sugar, vinegar, and garlic. The fish is tender and the sauce deeply aromatic.

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