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Baima Jiangjing Old Sichuan Cuisine (IFC Store)

川菜 · ⭐ 4.2

Changjiang Binjiang Road, Chaotianmen Subdistrict, Chongqing Raffles City Shopping Mall, Units L3-108, L3-109, K03, K04

Dishes

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  Ice Fire Sweet and Sour Pork

  A creative dish featuring crispy fried pork belly served with a tangy sweet and sour sauce and chilled cucumber or green peas for contrast.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Handmade Yellow Tofu Jelly

  A refreshing cold dish made from mung bean starch, steamed and chilled into a jelly-like texture, typically served with a spicy-sour dressing.
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  Gelushan Spicy Chicken with Molecular Mango Egg

  Spicy chicken from Gelushan mountain, stir-fried with dried chilies and Sichuan peppercorns, served with a sweet molecular mango egg for contrast.
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  Fresh-Fried Black Sugar Glutinous Rice Cake

  Fresh-fried glutinous rice cakes coated in rich black sugar syrup, offering a crispy exterior and soft, chewy interior with sweet, caramel-like flavor.
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  Baima Ge's Chicken

  A specialty dish featuring whole chicken marinated in a secret sauce and steamed to perfection, delivering tender meat with a rich spicy flavor.
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  Papaya Bean and Tofu Flower Soup

  A hearty soup made with peas, tofu, and cauliflower, simmered until creamy and seasoned for a savory taste.
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  Old Jar Sichuan-Style Fish in Sour Vegetable Sauce

  Old jar sour vegetable fish is made with fresh, tender fish meat and pickled sour vegetables, carefully cooked with various spices and seasonings. The fish meat is smooth and tender, the sour vegetables are crisp and tangy, and the broth is rich and flavorful, perfectly blending sour, fresh, and aromatic tastes.
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  Braised Pig's Trotter and Pea Soup

  A hearty soup made with slow-cooked pig's trotters and peas, resulting in a rich, tender texture and savory flavor.
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  Chongqing Maoxuewang

  Chongqing 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.

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