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Babin No.1 Restaurant

川菜 · ⭐ 4.1

No. 2126 Ba Bin Road, Room 1-1

Dishes

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  Peking Duck

  Peking duck is a traditional Beijing dish made from fatty and tender Peking ducks, using unique roasting techniques to achieve crispy, golden skin and tender meat. No seasonings are added during the roasting process, preserving its original flavor.
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  Stir-Fried Beef

  Stir-fried beef is a dish made by quickly stir-frying beef as the main ingredient with vegetables such as green peppers and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a hot wok to keep the beef tender and the vegetables crisp.
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  Dry-burned Fish

  Dry-burned fish is a dish made primarily with fish, seasoned with ingredients such as green onions, ginger, and garlic, and prepared through marinating, frying, and stir-frying. The fish meat is crispy on the outside and tender on the inside, with a bright red color.
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  Mixed Grain Rice

  Mixed grain rice is a staple food made by cooking a blend of various grains, typically including rice, millet, brown rice, oats, and corn. To prepare it, these grains are mixed in specific proportions, rinsed clean, then combined with an appropriate amount of water and cooked using a rice cooker or regular pot. Mixed grain rice offers a rich texture and high nutritional value, making it a great choice for a healthy diet.
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  Steamed Pork with Rice Flour

  Stewed pork with rice flour is a traditional dish made primarily from pork belly and glutinous rice, seasoned with various spices and steamed. Thin slices of pork belly are marinated, mixed with stir-fried glutinous rice, then steamed until the meat becomes tender and the rice is fully cooked.
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  Braised Sea Bass

  Braised sea bass is a dish made with fresh sea bass, marinated and pan-fried until golden brown on both sides, then simmered with soy sauce, sugar, and cooking wine. The fish absorbs the rich sauce, resulting in a tender and flavorful dish.
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  Taro Chicken

  Yutou Chicken is a dish primarily made with chicken and taro. The chicken is cut into pieces and simmered together with taro, along with appropriate seasonings. It is slowly stewed over low heat until the chicken becomes tender and the taro softens, resulting in a rich and flavorful broth.

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