Close

Baguo Grilled Fish (Jiaoda Shuangfu Campus Branch)

Sichuan cuisine · ⭐ 3.6

No. 37, Fucheng Avenue, Building 2, Jianyu Oxford Avenue, Room 31, Unit 4, Floor 7

Dishes

• 

  Braised Pork with Walnuts

  A Chinese dish featuring pork tenderloin and walnuts, slow-cooked in a savory sauce for rich flavor and texture.
• 

  Big Plate Chicken Rice Bowl

  A hearty Xinjiang-style dish featuring tender chicken, potatoes, and peppers simmered in a spicy sauce, served over steamed rice.
• 

  Spicy Pickled Pepper Grilled Fish

  A spicy grilled fish dish made with fresh fish, pickled chili peppers, and Sichuan peppercorns, delivering a bold, numbingly hot flavor.
• 

  Grilled Grass Carp

  Roasted grass carp is a dish featuring grass carp as the main ingredient. After cleaning and marinating with ginger, scallions, and cooking wine, it's grilled until fully cooked, with a slightly charred surface and tender flesh.
• 

  Crispy Fried Pork

  Crispy fried pork is a dish made primarily from fatty pork belly, which is marinated and then deep-fried until golden and crunchy. The pork belly is sliced thinly, marinated with a special seasoning to absorb flavor, and then quickly fried in hot oil until the slices turn golden and crispy.
• 

  Sweet and Sour Pork Ribs

  Sweet and sour pork ribs is a classic Chinese dish using pork ribs as the main ingredient. The ribs are first fried until golden and crispy, then stir-fried with seasonings such as sugar, vinegar, and tomato sauce to coat the ribs evenly in a rich sweet-and-sour sauce.
• 

  Brown Sugar Burst Glutinous Rice Cake

  Red sugar burst glutinous rice cake is a traditional dessert made primarily from glutinous rice. After steaming and pounding, it forms a soft and chewy glutinous rice ball. Its distinctive feature is the red sugar filling inside; after frying, the outer layer turns golden and crispy while the red sugar melts into a burst of sweetness, making it deliciously sweet and flavorful.
• 

  Spicy Chicken with Chili

  Spicy chicken is a dish made primarily with chicken, seasoned with large amounts of chili peppers and spices. The chicken is cut into pieces, marinated, then stir-fried at high heat with chili peppers, Sichuan peppercorns, and other seasonings to allow the chicken to fully absorb the spicy and fragrant flavors, resulting in a bright red color and a distinctive numbingly spicy, savory taste.
• 

  韭菜炒豆干

  韭菜炒豆干是一道以韭菜和豆干为主要食材的家常菜。将韭菜洗净切段，豆干切片或切条，热锅凉油后先煸香豆干，再加入韭菜快速翻炒，调味后即可出锅。
• 

  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.
• 

  Spicy Lotus Root Slices

  Spicy lotus root slices is a dish primarily made with lotus root as the main ingredient. The sliced lotus root is mixed and cooked with a specially prepared spicy and numbing seasoning. During cooking, the seasoning fully penetrates the lotus root slices, giving them a distinct spicy and numbing flavor while preserving the natural crispness and tenderness of the lotus root.

Reviews