Biqing Restaurant
川菜 · ⭐ 4.2
No. 269, Baiyun Avenue, Qinggang Subdistrict
Dishes
Winter Melon RabbitA Chinese dish featuring rabbit meat and winter melon, gently stewed together until tender and flavorful.
Spicy Rabbit SaladA Sichuan-style dish made with tender rabbit meat tossed in a spicy, garlicky dressing, often served chilled.
Spicy Pepper RabbitA Sichuan dish made with rabbit meat stir-fried with green chili peppers, garlic, and ginger. Known for its spicy and aromatic flavor.
Local SausageLocal sausage is made from fresh pork seasoned with salt, Sichuan pepper, and liquor, then stuffed into casings and air-dried or smoked for a rich, savory flavor.
Lai Feng FishLai Feng Fish is made primarily from grass carp, seasoned with fermented broad bean paste, pickled chili peppers, and other condiments, then prepared through marinating and stir-frying or boiling. The fish meat is tender and the sauce is rich and flavorful.
Braised RabbitA traditional Chinese dish made by braising rabbit meat in soy sauce, sugar, and seasonings until tender and flavorful.
Eggplant Stir-Fried with Green BeansEggplant stir-fried with green beans is a home-style dish, primarily made with eggplant and green beans. The preparation typically involves cutting the eggplant and green beans into segments, stir-frying them separately until half-cooked, then adding seasonings and stir-frying together until fully cooked, resulting in tender eggplant and crisp green beans.
Radish and Pork Rib SoupA comforting Chinese dish made with white radish and pork ribs, simmered until tender for a rich, savory flavor.
Leek DumplingsChinese chives dumplings are a traditional Chinese dish made primarily with Chinese chives, combined with fillings such as pork or eggs, wrapped in dumpling wrappers and steamed or boiled. The fresh aroma of the chives blends perfectly with the filling's texture, creating a unique and delicious flavor.
Spicy FishSpicy fish dish made with fresh fish, bean sprouts, wood ear mushrooms, and greens. Fish slices are blanched or pan-fried, then stir-fried with chili, Sichuan pepper, and doubanjiang before stewing.