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Beiji Camping Summer Solstice Restaurant

Cantonese cuisine · ⭐ 3.4

No. 116 Fubin Road, Furong Tourism and Vacation Zone

Dishes

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  Sangye Soup with Superior Broth

  A nourishing soup made from fresh mulberry leaves and premium broth, offering a light and refreshing taste.
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  Five-fingered Mulberry Roast Chicken

  A Cantonese dish featuring whole chicken marinated with five-fingered mulberry, ginger, and garlic, then slow-roasted to perfection for a rich, savory flavor.
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  Yangpi Powder Stewed Pig's Trotter Soup

  Made from pig's stomach and Yangpi powder herbs, slowly stewed. Clear broth with a fresh taste, beneficial for strengthening the spleen and boosting digestion.
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  Beiji Fried Rice

  Beiji fried rice is made with rice, eggs, ham, green peas, and carrots, stir-fried quickly over high heat for a fluffy, crispy texture with distinct grains.
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  Savory Chicken

  咸香鸡 is a dish primarily made with chicken, usually whole chicken or thighs, marinated and then boiled or stewed. The marinade includes soy sauce, cooking wine, ginger slices, and green onions to infuse the meat with savory flavor. The finished chicken is tender and richly flavored.
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  Stir-fried Live Cave Fish

  A dish made by stir-frying fresh live cave fish with chili, ginger, and garlic, resulting in tender fish meat and a spicy flavor.
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  Fresh Vegetables in the Morning

  A light dish featuring fresh seasonal vegetables such as spinach, carrots, and broccoli, stir-fried or blanched to preserve natural flavors and nutrients.
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  Fried Tofu Skin

  Fried tofu skin is a dish made primarily from tofu skin. First, the tofu skin is soaked until soft, then drained and cut into suitable lengths. Next, it is deep-fried in hot oil until golden and crispy, and finally seasoned with salt or other seasonings as desired.
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  Raw Chicken Wings

  Raw chicken wings are uncooked chicken wings made from fresh chicken, kept in their original state without seasoning or processing. Commonly used in raw dishes or special recipes. Offers a tender texture and natural meaty aroma.
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  Steamed Tiger Skin Prawn

  Fresh large prawns are briefly blanched in boiling water, resulting in a tiger-like wrinkled shell and tender meat. Served with ginger-scallion soy sauce or fermented black bean sauce, highlighting natural flavor with a fresh, crisp taste.
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  Secret-Recipe Garlic Hearts

  Fresh garlic hearts marinated and stir-fried with a secret sauce, delivering rich garlic flavor and crisp texture.
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  Lamb Stew

  A Chinese dish made by slow-cooking lamb with vegetables like radish and potato, resulting in tender meat and rich broth.
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  Lotus Root and Fish Fillet Stir-fry

  Lotus root tips stir-fried with fish fillets, offering a crisp texture and delicate flavor.
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  酸甜咕咾肉

  酸甜咕咾肉是一道以猪肉为主要食材的中式菜肴，通常选用猪里脊肉切块后裹上淀粉糊，油炸至金黄酥脆。随后用番茄酱、糖、醋、蒜末、姜末等调制的酸甜汁浇淋，使肉块均匀裹上酱汁。成品色泽红亮，口感外酥里嫩，酸甜适口。
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Sour Cabbage Fish Soup

  A spicy and sour fish soup made with fresh carp, fermented cabbage, and aromatic spices, popular in Sichuan cuisine.

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