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Pa River Mouth (Baiziwan Branch)

Sichuan cuisine · ⭐ 4.5

Units L107 (1st Floor) and B107 (B1 Floor), Building 14, No. 1 Guangtai East Road (Exit A1, Baiziwang Station, Line 7)

Dishes

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  Young Ginger Rice Field Frog

  Young ginger rice field frog features tender frog meat stir-fried with fresh young ginger, delivering a spicy and aromatic flavor.
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  Beaten Lemon Tea

  Bursting Lemon Tea is a beverage made primarily from fresh lemons and premium tea leaves. The lemons are sliced and thoroughly squeezed to release their vibrant acidity and aroma, then mixed with brewed tea and served chilled with ice cubes.
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  Yangmei Lychee Ice Tangyuan

  Yangmei Lychee Ice Tangyuan is a dessert made with glutinous rice balls, fresh yangmei and lychee fruits, served in chilled syrup or with ice. The cooked tangyuan are cooled and mixed with yangmei and lychee in cold syrup for a refreshing, smooth texture.
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  Spicy Blood Duck Soup

  Zhengnan Qi Bei Mao Xue Wang is a Sichuan-style hot pot dish featuring duck blood, tripe, beef intestine, luncheon meat, bean sprouts, and tofu skin, boiled in broth after blanching and stir-frying, then seasoned with chili and Sichuan pepper.
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  Spicy Beef Brisket

  Spicy beef brisket is a Chinese dish featuring beef brisket slices marinated with rice wine and soy sauce, then stir-fried quickly with chili, garlic, and ginger. High heat ensures tender, crisp texture.
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  Spicy猪腰 Stir-fry

  Spicy猪腰 is a traditional dish made primarily from pig kidneys, which are skillfully sliced into decorative patterns and then quickly stir-fried with chili peppers, scallions, ginger, garlic, and other seasonings. The key to preparation lies in mastering the heat control to maintain the tender texture of the pig kidneys.
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  Lai Feng Fish

  A traditional dish from Bishan, Chongqing, made with fresh grass carp braised in a spicy and numbing sauce of fermented bean paste, chili, and Sichuan pepper.
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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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  Braised Chicken Feet

  Bā Jī Jiǎo is a traditional dish primarily made with chicken feet. To prepare it, the chicken feet are first cleaned and marinated, then slowly stewed with various spices and seasonings until they become tender and fully flavored, with a rich and savory broth.
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  Chongqing Ice Jelly

  Chongqing Ice Jelly is a traditional Chongqing dessert made primarily from ice jelly and various toppings. The preparation involves mixing ice jelly with brown sugar syrup, then adding ingredients such as crushed peanuts, sesame seeds, and dried fruits. After refrigeration, it is served chilled, offering a smooth, tender texture that is refreshing and perfect for beating the heat.
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  Chongqing Gole Mountain Spicy Chicken

  Chongqing Geleshan Spicy Chicken is a dish made with chicken, dried chili peppers, and Sichuan peppercorns. Main ingredients include chicken thighs or breasts, dried chilies, Sichuan peppercorns, ginger, garlic, and green onions. The chicken is marinated, then stir-fried with the spices to achieve a crispy exterior and tender interior, infused with aromatic flavors.
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  Spicy Sichuan-style Water-Boiled Frog

  Spicy boiled frog from paddy fields, featuring frog meat with bean sprouts, cabbage, and wood ear mushrooms, stir-fried with fried chili and Sichuan pepper, then simmered in water until cooked, finished with chopped green onions and garlic.

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