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Baguo Xiao Chu (Dagang Dongcheng Store)

Sichuan cuisine · ⭐ 4.1

Room 3-101, Building 1, Mifanghui, east of Haijing 9th Road and north of Gangdong 3rd Road, Gangdong New City

Dishes

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  五彩合菜

  五彩合菜是一道以多种颜色蔬菜为主料的炒菜，通常包括胡萝卜、青椒、木耳、豆芽、鸡蛋等食材，将食材切丝或切片后快速翻炒而成，保持蔬菜的脆嫩口感和丰富色彩。
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  小厨当家肉

  小厨当家肉是一道以猪肉为主要食材的家常菜，通常选用五花肉或瘦肉切块，经过焯水后与葱姜蒜、酱油、糖等调料一同炖煮，直至肉质软烂入味。部分做法会加入土豆、胡萝卜等配菜一同焖制。
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  海鲜炒鸡

  海鲜炒鸡是一道以鸡肉和多种海鲜为主要食材的炒制菜肴，通常包括鸡腿肉、虾仁、鱿鱼等，配以葱姜蒜、青椒、洋葱等辅料，用油爆炒后调味制成。
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  Seafood Noodle Soup

  Seafood疙瘩汤 is a soup dish primarily made with seafood such as shrimp and crab meat, along with small dumplings made from flour. The preparation involves mixing flour and water to form small dumplings, then cooking the seafood and vegetables together to make a broth, and finally adding the dumplings to the soup until they are fully cooked.
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  玫瑰酥皮烤鸭

  玫瑰酥皮烤鸭以鸭肉为主料，经过腌制后挂炉烤制，外皮酥脆。烤制完成后切片，搭配玫瑰酥皮一同食用，酥皮由面粉、黄油和玫瑰酱制成，层次分明，香气浓郁。
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  生焗虾蝴蝶

  生焗虾蝴蝶是一道以鲜虾和蝴蝶形状的面食为主要食材的菜品。鲜虾去壳处理后与调味料拌匀，铺在蝴蝶形面食上，放入焗炉中加热至熟透，使虾肉鲜嫩、面食微焦，香气融合。
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  生煎锅贴

  生煎锅贴是一种以面粉制成的面皮包裹猪肉、白菜等馅料，捏成半月形后放入平底锅中煎制而成的传统中式小吃。制作时先将馅料拌匀，包入面皮中，再放入锅中加少量水和油，煎至底部金黄酥脆，表面略带焦香。
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  Quinoa Vegetable Salad

  Quinoa vegetable salad features quinoa mixed with fresh vegetables like lettuce, cucumber, tomato, and avocado, dressed with olive oil and lemon juice.

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