Bailing Yuan Dai Flavors + Plus (Jiangdong Haoshijie Branch)
民族菜 · ⭐ 4.2
Unit A-101, 1st Floor, Jiangdong Haoshijie, No. 1117, Beijing Road
Dishes
Dai-Style Grilled FishFresh grass carp is marinated and grilled over charcoal until crispy, then cooked with bean sprouts, potatoes, and tofu skin. Spices like lemongrass, lime leaves, chili, garlic, and ginger add authentic Dai flavor.
Tom Yum Seafood Hot PotA Thai-style hot pot featuring seafood like shrimp, mussels, and squid in a spicy-sour broth made with lemongrass, kaffir lime leaves, chili, and coconut milk.
Braised TofuGrilled tofu wrapped in bamboo or lotus leaves, a dish made by cutting tofu into pieces or keeping it whole, brushing with oil and seasonings, then grilling until the surface is slightly charred while the inside remains soft.
Lemon SaladA refreshing salad featuring fresh lemon as the main flavor, typically mixed with vegetables like cucumber and carrot, seasoned with salt, sugar, garlic, and chili.
Thin Bean FlourA traditional Yunnan snack made from mung bean paste, steamed into a smooth sheet and served with spicy oil and seasonings.
Thin Bean Paste with Dried Bamboo ShootsA specialty snack made from thin bean paste and dried bamboo shoots, stir-fried together for a soft, savory flavor.
Pineapple Fried RicePineapple rice is a dish primarily made with pineapple and rice. The typical preparation involves hollowing out a pineapple, filling it with glutinous rice or regular rice, adding diced pineapple and other ingredients such as raisins and goji berries, then steaming it. The finished pineapple rice has soft grains with a sweet, fruity aroma from the pineapple.
Bamboo Fern Stir-Fried with Fermented Black BeansA dish made by stir-frying fresh water fern with fermented black beans, garlic, and seasonings—delicate, crisp, and savory.
Ghost ChickenA spicy Sichuan-style cold dish made with chicken and a blend of chili, Sichuan pepper, garlic, and herbs, known for its bold, numbing heat and aromatic flavor.