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Miss Fu in Chengdu (Bainao Hui Store)

Sichuan cuisine · ⭐ 4.6

B1 Level, Bancroft Plaza, No. 339 Caoxi North Road (next to Midnight Diner; direct access from Exit 5 of Xujiahui Station)

Dishes

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  Mao Chuan Chuan

  Mao Chuan Chuan is a Sichuan dish made by skewering various ingredients and boiling them in a spicy and numbing broth. Main ingredients include beef, mutton, chicken, and vegetables, combined with spicy seasonings for a fresh and spicy taste.
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  Spicy Thousand-Layer Tripe

  Mao Jiao Qian Ceng Du is a Sichuan-style dish featuring beef tripe. After cleaning and blanching, the tripe is stir-fried with chili, Sichuan pepper, and doubanjiang, then simmered in broth until flavorful. The dish has a bright red color and a crisp, chewy texture.
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  Spicy Brain Slices

  Brain flower is a dish primarily made with pig brain as the main ingredient. The preparation involves cleaning the brain thoroughly, boiling it in hot water until cooked, then simmering it in a spicy and fragrant broth with various seasonings. Finally, it is garnished with chopped green onions and cilantro.
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  Crispy Pork Strips

  Succulent pork slices, made from fatty pork belly, are marinated and then deep-fried until golden and crispy. To prepare, the pork belly is sliced thinly, seasoned with salt, cooking wine, and five-spice powder, then fried in hot oil until perfectly crisp.
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  Fried Garlic Pork Ribs

  A Chinese dish featuring marinated pork ribs fried until crispy and tossed with abundant garlic for a rich, savory flavor.
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  Langya Potato

  Langya potatoes is a snack made primarily from potatoes, processed through a special cooking technique that results in a golden, crispy skin and a soft interior. It is typically mixed with spices and seasonings to create an appealing color and aroma.
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  Gansu Tianshui Spicy Hot Pot Base

  Gansu Tianshui Spicy Hot Pot Base is made with beef tallow, chili peppers, Sichuan peppercorns, and soy bean paste, combined with various spices and seasonings. It has a rich spicy and numbing flavor, and is an essential part of the local specialty cuisine in Tianshui, Gansu.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Old Mother's Pig Trotter

  Old Mother's Pig Trotter is a dish primarily made with pig trotters, carefully stewed to produce a creamy white broth and tender, soft trotters. Ingredients such as adzuki beans are added during cooking to enhance texture and flavor. The dish offers a rich aroma of meat and beans, making it a nutritious traditional delicacy.
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  Spicy Broad Noodles with Pea Paste

  Wan Za Xiao Mian is a noodle dish primarily made with noodles, peas, and mixed sauce. After boiling the noodles, they are mixed with cooked peas and a specially prepared mixed sauce, thoroughly combined so that each strand of noodle is evenly coated with the sauce.
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  Guizhou Sour Beef

  A flavorful dish featuring tender beef slices cooked in a tangy sour broth, typical of Guizhou cuisine.
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  Spicy Beef Tallow Broth

  Spicy beef tallow broth is made by stir-frying beef tallow with fermented broad bean paste, chili, Sichuan pepper, ginger, garlic, and green onion, plus Chinese herbs and seasonings to create a rich, numbingly spicy flavor. Typically used for hot pot with beef, tripe, and beef intestine.

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