Bai Dasha Urban Sichuan Cuisine
Sichuan cuisine · ⭐ 3.6
Shop No. 42-23, Shuangfeng Road, Hall E, Times Plaza, behind Aiqinhai Shopping Mall, Shuangfu
Dragon Mate tips
If you are traveling in China to visit Chongqing, 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 Shop No. 42-23, Shuangfeng Road, Hall E, Times Plaza, behind Aiqinhai Shopping Mall, Shuangfu. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Linjiang Eel Strips, Fresh Frog with Young Ginger, Double Blessing Pepper Chicken.
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: Chongqing
- Category: Sichuan cuisine
- Rating: 3.6
- Address: Shop No. 42-23, Shuangfeng Road, Hall E, Times Plaza, behind Aiqinhai Shopping Mall, Shuangfu
- Popular dishes: Linjiang Eel Strips, Fresh Frog with Young Ginger, Double Blessing Pepper Chicken, Signature Water-Blanched Fish, Sizzling Wuyu Fish Slices
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Dishes
Linjiang Eel StripsA dish made with eel strips stir-fried with vegetables, known for its fresh and savory taste.
Fresh Frog with Young GingerZi Jiang Fresh Pot Rabbit is a dish made with rabbit meat as the main ingredient, cooked with young ginger, garlic, chili and other辅料. Rabbit pieces are stir-fried with young ginger slices, then stewed with seasonings until tender and flavorful.
Double Blessing Pepper ChickenDouble Blessing Pepper Chicken is a Chinese dish made with chicken and spicy peppers, stir-fried together for a fresh and slightly spicy taste.
Signature Water-Blanched FishFresh carp is briefly blanched in boiling water and then stir-fried with a secret sauce and vegetables, resulting in tender fish and rich, spicy flavor.
Sizzling Wuyu Fish SlicesA spicy stir-fried dish made with tender fish slices and vegetables, popular in Sichuan cuisine.
Stir-Fried Seasonal VegetablesA dish of fresh seasonal vegetables stir-fried or braised quickly, featuring a savory and tender texture.
Stir-Fried Pork IntestinesA Sichuan dish made by quickly stir-frying pork intestines with chili, garlic, and ginger for a spicy, aromatic flavor.
Medicinal Pumpkin BakeMedicinal baked pumpkin made with pumpkin as the main ingredient, combined with Chinese herbs like goji berries and astragalus. Pumpkin pieces are baked with herbs in a dish, drizzled with honey or seasoning, then steamed or roasted until soft, allowing the herbal flavors to infuse.
Sour Cabbage and Mud Carp StewA traditional Sichuan dish made with mud carp and sour cabbage, simmered together to create a tangy, savory stew.
Crispy Eggplant with FlavorFengwei Cui Pi Qie Zi is a dish primarily made with eggplant. The eggplant is deep-fried until the skin becomes crispy and the inside tender, then stir-fried with seasonings such as minced garlic, minced ginger, soy sauce, sugar, and vinegar, allowing the eggplant to absorb the sauce and create a rich, flavorful texture.