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Bai Wei · Minqing Restaurant

地方菜 · ⭐ 4.6

3rd and 4th Floors, Fujian Provincial Industrial Exhibition Building, No. 260 Wusi Road

Dishes

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  Dongpo Pork

  Dongpo pork, made primarily from fatty pork belly, is slowly stewed for a long time until it becomes tender and melts in the mouth. The dish is enhanced with caramel color, light soy sauce, dark soy sauce, and other seasonings to create a rich and flavorful taste.
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  Traditional Lychee Pork

  Traditional lychee pork is a Chinese dish made with pork tenderloin, cut into lychee-like pieces, marinated with starch and egg white, then deep-fried until golden. It's quickly stir-fried with a sweet-and-sour sauce (sugar, vinegar, ketchup, soy sauce) to coat the meat, resulting in a crispy exterior and tender interior with balanced acidity and sweetness.
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  Farmer's Stir-Fried Meat Cake

  Farmer's stir-fried meat cake is made with pork, tofu, and green peppers. Pork cubes are mixed with tofu and stir-fried together with green peppers, then seasoned. It has a fresh, slightly spicy flavor and reflects rustic home-style cooking.
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  Ke Tofu

  A traditional Chinese dish made with soft tofu simmered with minced meat, mushrooms, and greens, resulting in a rich and savory flavor.
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  Osmanthus Fresh Lotus Seed Stew

  A sweet and fragrant dish made by slow-cooking fresh lotus seeds with osmanthus syrup, resulting in tender, aromatic lotus pods infused with floral sweetness.
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  Sea Salted Barracuda

  Fresh barracuda fish marinated in sea salt and pan-fried, resulting in a tender and savory dish with a distinct oceanic flavor.
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  Oyster and Pork Belly with Red Dates in Vinegar Sauce

  A Fujian specialty dish featuring fresh oysters, red dates, and vinegar-marinated pork belly, stir-fried or steamed together for a harmonious sweet-sour flavor.
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  Steamed Large White Knife Fish

  A dish made by steaming fresh large white knife fish with ginger and scallions, highlighting its tender and natural flavor.
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  Hundred-Flavor Sauce Pig's Trotter

  Pig's trotter is blanched, braised, then marinated in a special hundred-flavor sauce. The sauce combines salty, sweet, aromatic, and spicy flavors, resulting in tender, boneless meat with rich taste and strong aroma.
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  Hundred-Flavor Sauce Pig Trotter

  A savory dish made by slow-cooking pig trotters in a rich, multi-flavored sauce, resulting in tender meat with deep umami flavor.
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  Bamboo Mushroom and Pork Rib Soup

  A nourishing soup made with bamboo mushrooms and pork ribs, known for its clear broth and delicate flavor.
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  Stewed Vegetable Stir-fried Rice Noodles

  A traditional Chinese dish featuring fermented vegetables and rice noodles stir-fried together for a savory, aromatic flavor.
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  Red Mushroom Sweet Potato Dumpling Soup

  Red mushroom sweet potato dumpling soup is made with fresh red mushrooms and sweet potatoes. The sweet potatoes are steamed, mashed, mixed with a little starch to form dumplings, then simmered in clear broth. The soup is clear, the dumplings soft and chewy, with rich mushroom aroma and a light, sweet taste.
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  Duck Soup with Tender Oysters

  Made with duck broth and fresh oysters, simmered gently until the oysters become tender. Clear soup with a fresh, savory taste highlighting the natural flavor of the oysters.
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  Duck Broth Noodles

  A traditional Chinese dish featuring fine noodles served in a rich duck broth, often with duck meat and mushrooms.
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  Duck Broth Noodles (CCTV2 Feature)

  Duck broth noodles feature a clear, fresh broth made from slow-simmered duck stock, served with delicate handmade thin noodles. The duck meat is tender and the noodles smooth, highlighting natural, light, and savory flavors.

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