Baguo Buyi · SICHUAN FOLK (Zijing Branch)
Sichuan cuisine · ⭐ 4.0
2nd and 3rd Floors, No. 63 Shenshu Nan Road (at Airport Road intersection)
Dragon Mate tips
If you are traveling in China to visit Chengdu, this restaurant is worth a stop for great food. This restaurant is located at 2nd and 3rd Floors, No. 63 Shenshu Nan Road (at Airport Road intersection). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sichuan North Spicy Oil Cold Tofu Jelly, Sichuan-style Stir-fried Mandarin Fish, Buyi Mixed Snack Platter.
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: 4.0
- Address: 2nd and 3rd Floors, No. 63 Shenshu Nan Road (at Airport Road intersection)
- Popular dishes: Sichuan North Spicy Oil Cold Tofu Jelly, Sichuan-style Stir-fried Mandarin Fish, Buyi Mixed Snack Platter, Immortal Chicken, Braised Sea Bass with Huoxiang Pickles
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Dishes
Sichuan North Spicy Oil Cold Tofu JellyA Sichuan specialty cold dish made from mung bean starch jelly, seasoned with spicy chili oil, garlic, soy sauce, and vinegar—refreshing, smooth, and boldly flavored.
Sichuan-style Stir-fried Mandarin FishFresh Mandarin fish stir-fried with spicy Sichuan ingredients like dried chili, Sichuan pepper, and fermented bean paste, creating a bold, numbingly spicy flavor.- Buyi Mixed Snack PlatterA creative dish combining various traditional snacks like braised, fried, and cold dishes, all simmered in a secret sauce for rich flavor and diverse textures.
Immortal ChickenImmortal Chicken is a dish made with chicken as the main ingredient, combined with various seasonings and辅料. Key ingredients include whole chicken or pieces, ginger slices, green onions, garlic cloves, star anise, and Sichuan peppercorns. First, blanch the chicken to remove odor, then stir-fry the spices in oil, add soy sauce, cooking wine, sugar, and simmer until flavorful, finally reduce the sauce. The finished dish has a bright red color and tender chicken.
Braised Sea Bass with Huoxiang PicklesFresh sea bass fillets marinated with huoxiang and pickled vegetables, then steamed to perfection—delicate, aromatic, and tangy.
Silver Tooth Cold-Mixed PorkSilver tooth cold-mixed pork is made from pork leg meat, combined with silver sprouts (mung bean sprouts) and cilantro. After boiling and slicing, it is mixed with garlic, sesame oil, soy sauce, vinegar, and other seasonings. The dish has a crisp texture, slightly salty and sour taste, with a unique flavor.
Potato Cake with Salted PorkA fusion dish from Sichuan cuisine, featuring crispy flatbread stuffed with spicy stir-fried pork slices seasoned with fermented bean paste and vegetables.