Close

San Jie Jia Xiang Cai · Jun Huo Guo · Yunnan Cai (Ding Wei Bridge Store)

地方菜 · ⭐ 4.6

No. 11, Ruiyi Pavilion, Yongdinghe Road

Dishes

• 

  Sanzie's Braised Fish

  Sanjie烧鱼 uses fresh fish as the main ingredient, combined with seasonings such as green onions, ginger, and garlic. After marinating, it is grilled using traditional methods. The fish meat is tender and juicy, with a crispy outer skin, and served with a specially prepared sauce that delivers a unique flavor.
• 

  Crispy Tofu with Sauce

  Baojiang tofu is a specialty dish primarily made from tofu. The tofu undergoes special processing to achieve a crispy outer layer while maintaining a tender and smooth interior with rich sauce. During preparation, the tofu is first marinated, then fried until golden and crunchy, and finally served with a specially crafted sauce for flavor.
• 

  Small Pot Rice Noodles

  Small Pot Rice Noodles is a dish featuring Yunnan-style rice noodles as the main ingredient, typically served with a broth made from pork bones or chicken, and garnished with lean meat, ham, vegetables, and other ingredients. It is slowly cooked in a small pot. To prepare, the rice noodles are placed in the pot with the broth and ingredients, then heated until fully cooked, preserving the noodles' soft texture and the broth's rich flavor.
• 

  Pu'er Tea-Scented Baby Potatoes

  Pu'er tea-scented baby potatoes is an innovative dish featuring baby potatoes as the main ingredient. First, the baby potatoes are boiled until tender, then marinated with Pu'er tea to fully absorb its aroma. Next, the marinated potatoes are either roasted or fried until the skin turns golden and crispy. Finally, a sprinkle of sea salt or seasonings is added.
• 

  Tree Tomato Stir-Fried Beef

  Tree tomato stir-fried beef is a dish made with tree tomatoes and beef, stir-fried quickly with ingredients such as green onions, ginger, and garlic. It has a tender texture and a balanced sweet and sour flavor.
• 

  Coconut Baklava

  Coconut Baklava is a dessert made primarily from coconut flakes, coconut milk, and baklava pastry. The baklava pastry is made from flour, deep-fried, then soaked in coconut milk, topped with coconut flakes, and finally drizzled with syrup or honey to create a layered texture.
• 

  Braised Stone Ping Tofu with Crust

  Burned Shiping Baojiang Tofu is a traditional dish primarily made with Shiping tofu. To prepare it, the tofu is cut into pieces and pan-fried over medium heat until both sides turn golden brown and the outer skin becomes crispy. Then, it is simmered in a specially prepared sauce, allowing the tofu to fully absorb the broth and achieve a fresh, fragrant, tender, and smooth texture.
• 

  Beef Black Three Dice

  Beef Black Three Chopped is a home-style dish made primarily with beef, combined with eggplant, green pepper, and minced garlic. The beef is minced and stir-fried together with eggplant and green pepper, then seasoned with minced garlic for aroma. After seasoning, it is stir-fried evenly to complete the dish.
• 

  Bamboo Mushroom Steam Pot Chicken

  Bamboo fungus steam pot chicken is a nutritious dish primarily made with chicken and bamboo fungus. The preparation involves cutting the chicken into pieces, placing it together with bamboo fungus into a steam pot, adding appropriate seasonings and water, then slowly cooking with steam until the chicken is fully cooked and the bamboo fungus is well infused with flavor.
• 

  Pineapple Fried Rice

  Pineapple rice is a dish primarily made with pineapple and rice. The typical preparation involves hollowing out a pineapple, filling it with glutinous rice or regular rice, adding diced pineapple and other ingredients such as raisins and goji berries, then steaming it. The finished pineapple rice has soft grains with a sweet, fruity aroma from the pineapple.
• 

  Crossing-the-bridge Rice Noodles

  Crossing-the-bridge rice noodles is a soup dish featuring Yunnan-style rice noodles as the main ingredient. The primary ingredients include rice noodles, chicken, pork bones or chicken broth for the soup base, along with accompaniments such as sliced cooked meats, fish slices, vegetables, and bean sprouts. To prepare, hot soup is poured into a large bowl, followed by raw meat slices and vegetables, which are cooked by the high temperature of the soup. Finally, the rice noodles are added and mixed well before serving.
• 

  Stir-fried Pork Intestines with Sour Bamboo Shoots

  Stir-fried pork intestines with pickled bamboo shoots is a dish primarily made from pork intestines and pickled bamboo shoots. After cleaning and boiling, the pork intestines are cut into segments and stir-fried together with rehydrated pickled bamboo shoots. Seasonings such as garlic, ginger, and chili peppers are added and cooked until fully flavored. The finished dish has a rich, tangy aroma.
• 

  Black Three Dice Fried Rice

  Black Three Dice Fried Rice is a fried rice dish primarily made with cured meat, green peppers, and minced garlic. Cut the cured meat into small cubes, chop the green peppers finely, and stir-fry them together with the minced garlic until fragrant. Then add leftover rice and stir-fry until well combined. Season to taste and serve.

Reviews

• indigo_fox
  Alright, so this was supposed to be one of my "gotta visit this year" spots and I only found out about it right before I'm about to move away from the neighborhood. Total bummer honestly. It's tucked away in a busy market area, super low-key from the outside, and when we showed up for lunch on a weekend the place was packed. Had to wait for two tables to clear before we could sit down. But wow, was it worth the wait. Pretty much everything on the menu sounded good so we just went for it and ordered a bunch of stuff. Not 100% sure what every single dish was called, but there was one meat dish with air-dried pork mixed with these crispy pork cracklings that basically melted in your mouth. That's the one that's gonna stick with me. For me, when a meat dish is that good, I don't even need rice to go with it — and we actually finished it before any of the mains came out, even down to the last bit of garlic greens. That's how you know it's a winner. The other stuff we ordered was all really good too, not gonna go through every single one. I think the smartest thing we did was not just defaulting to the "hei san duo" minced pork dish like regulars apparently do, which also saved us room and carbs. And because we still had appetite after the meal, we got to try the other big highlight here — they have this wild dessert and coffee section, like seriously so many options, which made the whole meal feel really well-rounded. Honestly just an insanely satisfying meal. Endless choices, everything was tempting. I also got to try some ingredients I'd never had before — there was this cold dish with "huo" something, and the sour fish soup uses this fruit called "yan suan guo" that you should definitely try eating on its own if you're curious. Biggest takeaway from the meal? I kinda want to throw a huge group dinner here. Of course, gotta consider the wallet too — pricey is probably the only real downside. We spent around 600 RMB for two people, but honestly it felt worth it. Oh, and on our way out I noticed a bunch of awards tucked away in a corner of the restaurant. Wonder if they're Michelin or Black Pearl or one of those "must-eat" lists. If so, totally deserved, this place has earned it.