Baying Sichuan Cuisine (Zhaoda Road Store)
Sichuan cuisine · ⭐ 4.1
Approx. 40 meters southeast of Zhaoda Market, Zhaoda Road
Dragon Mate tips
If you are traveling in China to visit Fo Shan, this restaurant is worth a stop for great food. This restaurant is located at Approx. 40 meters southeast of Zhaoda Market, Zhaoda Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sang叶 Soup, Spicy Beef and Ox Tripe Slices, Maoxuewang.
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: Fo Shan
- Category: Sichuan cuisine
- Rating: 4.1
- Address: Approx. 40 meters southeast of Zhaoda Market, Zhaoda Road
- Popular dishes: Sang叶 Soup, Spicy Beef and Ox Tripe Slices, Maoxuewang, Brown Sugar Glutinous Rice Cake, Spicy Frog and Fish Head
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Dishes
Sang叶 SoupA delicate dish made with fresh mulberry leaves simmered in a clear broth, offering a light and refreshing taste.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
MaoxuewangMaoxuewang 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.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Spicy Frog and Fish HeadA dish featuring bullfrog and bighead carp head, stir-fried then simmered with fermented broad bean paste, ginger, garlic, and chili for a rich, flavorful broth.
Old Jar Sichuan-Style Acidic Cabbage and Sea CatfishFresh sea catfish stewed with traditional old jar sour cabbage, creating a tangy, aromatic dish with tender fish meat and rich broth.
Steamed Yellow Flower DumplingsA traditional Chinese dish made with minced pork and yellow flowers, shaped into balls and steamed until tender and fragrant.
Chongqing MaoxuewangChongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.