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Baixi Restaurant

江浙菜 · ⭐ 3.6

No. 2, Industrial Zone IV, Pudong New Area

Dishes

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  Free-range Chicken

  A dish made with free-range chicken, slow-cooked in a savory broth with aromatics for tender, flavorful meat.
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  Steamed Sea Bass with Cantonese Style

  Cantonese steamed sea bass is made with fresh sea bass, garnished with ginger threads, scallions, and a splash of cooking wine. Clean the fish, score both sides, place in a dish, add ginger and scallions, steam until done, then drizzle with hot oil and soy sauce.
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  Handmade Spring Rolls

  Handmade spring rolls are made with thin wrappers filled with fresh vegetables, meat, or seafood, then deep-fried until crispy. They offer a satisfying crunch and savory filling.
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  Marinated Sea Snail Slices

  Lǎo zhī hǎi luó piàn is a cold dish made from fresh abalone sliced thin and marinated in a special sauce. The dressing typically includes soy sauce, vinegar, sugar, garlic, chili, and cilantro, emphasizing the natural flavor of ingredients and harmonious blending of seasonings.
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  Orange Beef Tenderloin

  A fusion dish featuring tender beef cubes stir-fried with orange peel and juice, offering a sweet and tangy flavor.
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  Braised Shark's Fin in Clay Pot

  A premium Cantonese dish featuring shark's fin braised in a clay pot with ham and mushrooms, resulting in a rich, tender texture and savory flavor.
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  Water Chestnut and Mushroom Stir-fry with Shrimp

  A delicate dish featuring fresh water chestnuts, mushrooms, and tender shrimp, stir-fried to perfection for a savory and healthy meal.
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  Steamed Baby Abalone with Garlic and Vermicelli

  A dish of fresh baby abalones steamed with garlic and vermicelli, resulting in a tender, flavorful seafood experience.
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  Fish with Fermented Black Bean Sauce and Lettuce

  This dish features lettuce and fish as the main ingredients. The fish is sliced or cut into pieces and marinated briefly with fermented black bean sauce, minced garlic, and ginger. The lettuce is washed and cut into sections. In a hot wok with oil, minced garlic and fermented black bean sauce are stir-fried until fragrant, followed by the fish which is quickly stir-fried until it changes color. Then, the lettuce is added and stir-fried together until the leaves wilt and the fish is cooked through. Final seasoning can be adjusted to taste. The finished dish has a bright color and a rich aroma from the fermented black bean sauce.
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  Braised Tofu Paste with Eel and Pak Choi

  Bean curd sauce with prawns and oilseed lettuce is a dish primarily made with oilseed lettuce and prawns. Wash and cut the oilseed lettuce into segments, and drain the canned prawns. Heat a wok with oil, add fermented black beans and stir-fry until fragrant, then add the prawns and oilseed lettuce, stir-frying evenly. Season to taste and serve.
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  Golden Egg Yolk Pig Trotter

  A dish featuring slow-cooked pig trotter with egg yolk, ham, and mushrooms, creating a rich, savory flavor.
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  Spicy Snails (Mild)

  A dish made with snails stir-fried with spices, offering a mild spicy flavor and tender texture.

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