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Song Bai · Sichuan Flavor Like Poetry (Yuhang Wanda Plaza Branch)

Sichuan cuisine · ⭐ 4.4

4th Floor, Future Sci-Tech City Wanda Plaza, No. 1888 Wenyi West Road

Dishes

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  Mixed Stir-Fry

  A stir-fry dish made with a mix of vegetables and meat, quickly cooked for a flavorful and nutritious meal.
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  Traditional Sichuan Boiled Pork

  Traditional Sichuan-style boiled pork slices use pork tenderloin with bean sprouts and cabbage. Thinly sliced meat is marinated with starch and egg white, while vegetables are blanched. Heat oil, stir-fry doubanjiang, chili, and Sichuan peppercorns, add water, boil, then add vegetables. Slip in the meat slices to cook through, finish with a sprinkle of Sichuan pepper and chili powder, then pour hot oil to enhance aroma.
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  Traditional Brown Sugar Ice Jelly

  Traditional brown sugar ice jelly is made from ice jelly seeds or ice jelly powder, mixed with water, filtered to extract the juice, then cooled and solidified into a transparent cold jelly. When served, it is topped with brown sugar syrup, crushed peanuts, sesame seeds, and other ingredients, offering a refreshing and smooth texture with a unique plant-based fragrance.
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  Chopped Chili and Leek Egg Stir-fry

  A classic Chinese home-style dish made with eggs, chopped chili, and leeks, stir-fried to perfection for a spicy and fragrant meal.
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  18-Second Tender Beef

  18-second tender beef is a quick-cooking dish featuring beef slices from tenderloin or shank, marinated briefly, blanched in boiling water for about 18 seconds, then mixed with scallions, ginger, garlic, chili, and sauce.
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  Sichuan Crispy Pork Bean Soup Rice

  A hearty dish featuring crispy fried pork and a rich bean soup served over steamed rice, typical of Sichuan cuisine.
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  Taibai Hanlin Water Chicken

  A classic Sichuan dish made with tender chicken legs and a spicy, numbing sauce of chili oil, Sichuan peppercorns, garlic, and scallions.
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  Taibai Sour Fish

  A Sichuan dish made with grass carp and sour vegetables, featuring a tangy and spicy flavor profile.
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  Stir-Fried Fat Loofah

  A simple stir-fry dish made with tender fat loofah, garlic, and scallions, offering a fresh and light taste.
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  Ciqikou Blood Dish

  A traditional snack from Chongqing made with pig or duck blood stir-fried with chili, Sichuan pepper, and garlic, offering a smooth texture and spicy flavor.
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  Crispy Pork Strips

  Crispy pork strips made from tender pork belly, seasoned and deep-fried to golden perfection.
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  Tengyuan Beef Tripe

  A classic Sichuan dish made with fresh beef tripe stir-fried with Sichuan pepper, chili, and garlic for a spicy, numbing flavor.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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