Bai Cha Xiao Chu (Zhonghai International Shopping Park Branch)
Sichuan cuisine · ⭐ 3.5
3rd Floor, Xingrui Meilihua Hotel, No. 388, Huichuan Street
Dragon Mate tips
If you are traveling in China to visit Chengdu, 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 3rd Floor, Xingrui Meilihua Hotel, No. 388, Huichuan Street. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Home-style Sea Bass, Szechuan Pepper Black Fungus, Bai Cha Spicy Pork Stir-fry.
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: Chengdu
- Category: Sichuan cuisine
- Rating: 3.5
- Address: 3rd Floor, Xingrui Meilihua Hotel, No. 388, Huichuan Street
- Popular dishes: Home-style Sea Bass, Szechuan Pepper Black Fungus, Bai Cha Spicy Pork Stir-fry, Stone Pot Tofu, Premium Maoxuewang
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Dishes
Home-style Sea BassA classic Chinese home-cooked dish featuring fresh sea bass steamed or braised with ginger, scallions, and garlic for a delicate, savory flavor.
Szechuan Pepper Black FungusA cold dish made with black fungus and Szechuan pepper, featuring a crisp texture and spicy-numbing flavor.
Bai Cha Spicy Pork Stir-fryA Sichuan dish made with pork belly, green peppers, and scallions, stir-fried with fermented bean paste and Bai Cha tea for a fragrant, savory-spiciness.
Stone Pot TofuStoneware tofu is a dish primarily made with soft tofu, accompanied by fresh mushrooms, red peppers, and garlic. The tofu is cooked at high temperature in a stoneware pot, preserving its delicate texture while absorbing the fresh aroma of the ingredients, resulting in a unique flavor. Finally, a sauce is drizzled over the dish, enhancing its delicious taste.
Premium MaoxuewangPremium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
Lao Gan Ma Beef SaladA cold dish made with tender beef slices tossed in Lao Gan Ma chili sauce, offering a spicy and savory flavor.
Scallion BeefScallion Beef is a dish made primarily with beef and seasoned with scallions, ginger, and other spices. To prepare it, first slice the beef and marinate it, then stir-fry scallions, ginger, and garlic until fragrant, add the beef, quickly stir-fry until cooked through, and finally season to taste.
Bamboo Shoot and Crucian CarpFresh crucian carp steamed with perilla leaves, resulting in a tender fish with a fragrant herbal aroma.
Spicy Beef with Green PepperA Sichuan dish featuring tender beef stir-fried with green peppers and spicy seasonings, delivering a bold, numbing heat.
Flavorful Fish Roe and Fish BladderA Sichuan dish made with fish bladder and roe, stir-fried with chili and fermented bean paste, offering a rich, spicy flavor.