Chi Baibai High Mountain Cold Water Fish (Jiangyu Cheng Branch)
火锅 · ⭐ 4.0
No. 95 Longzhu Road, Tianshan Avenue, Annex No. 159
Dishes
Farmer's Spring Water Hot Pot BaseA clear, flavorful broth made from natural spring water, slow-cooked with bones and aromatic herbs, ideal for hot pot cooking.
Tu Mai BaTu Mai Ba is made from local specialty wheat flour, mixed with water and salt, then rolled into thin pancakes and grilled over charcoal. It has a crispy exterior and soft interior with a rich wheat aroma.
Big Knife Braised PorkA classic Sichuan dish made by braising thick slices of pork belly with chili, doubanjiang, and spices until tender and flavorful.
Handmade NoodlesHandmade noodles are small, chewy pieces of dough made by hand and typically served in broth or with sauce.
Salted Spicy River ShrimpSalted pepper baby river shrimp is a dish primarily made with fresh baby river shrimp. After cleaning and draining, the shrimp are marinated with cooking wine and ginger slices to remove fishy odor, then lightly coated with starch before being deep-fried until crispy. Next, salted pepper, chopped scallions, and minced ginger are stir-fried together and mixed evenly with the shrimp, allowing the shrimp to fully absorb the aromatic flavor of the salted pepper.
Pickled Chili Sour Cabbage FishA spicy and sour fish dish made with carp, pickled chili, and fermented cabbage, popular in Sichuan cuisine.
Ecological CarpFresh carp raised in natural waters, prepared by steaming or braising to retain its tender texture and natural flavor.
Bamboo-Steamed ChickenA savory dish of chicken slowly simmered with bamboo shoots and seasonings, resulting in tender meat infused with aromatic flavors.