Ba Shu Show Banquet
Sichuan cuisine · ⭐ 3.9
No. 211, Group 1, Ganzi Community
Dragon Mate tips
If you are traveling in China to visit Chengdu, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 211, Group 1, Ganzi Community. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Thai Baby Bok Choy, Tai'an Fish, Sizzling Double Crisp.
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: 3.9
- Address: No. 211, Group 1, Ganzi Community
- Popular dishes: Thai Baby Bok Choy, Tai'an Fish, Sizzling Double Crisp, Free-range Chicken, Crispy Eel
China trip · China travel
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Dishes
Thai Baby Bok ChoyA dish made with baby bok choy stir-fried with Thai spices, fish sauce, and chili for a fresh, slightly spicy taste.
Tai'an FishTai'an fish is a dish made primarily with fresh carp. The cleaned fish is marinated, then pan-fried until golden on both sides. It's simmered with scallions, ginger, garlic, soy sauce, and cooking wine to infuse flavor. Some recipes add tofu or potatoes as accompaniments.
Sizzling Double CrispSpicy Double Crisp is a traditional Chinese dish made primarily from pig's stomach and chicken gizzard. The ingredients are sliced thinly and stir-fried at high heat with chili peppers, garlic, and other seasonings. The dish features bright colors and a tender, elastic texture.
Free-range ChickenFree-range chicken stewed slowly in a clay pot with ginger, scallions, and a touch of cooking wine for a rich, tender flavor.
Crispy EelCrispy eel is a dish made with eel that is marinated and deep-fried until the skin becomes crispy. The main ingredient is eel, and the cooking method is frying, with a salty flavor.
Pot-edge CakeA thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.