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Bai Dasha Urban Sichuan Cuisine

川菜 · ⭐ 3.6

Shop No. 42-23, Shuangfeng Road, Hall E, Times Plaza, behind Aiqinhai Shopping Mall, Shuangfu

Dishes

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  Linjiang Eel Strips

  A dish made with eel strips stir-fried with vegetables, known for its fresh and savory taste.
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  Fresh Frog with Young Ginger

  Zi Jiang Fresh Pot Rabbit is a dish made with rabbit meat as the main ingredient, cooked with young ginger, garlic, chili and other辅料. Rabbit pieces are stir-fried with young ginger slices, then stewed with seasonings until tender and flavorful.
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  Double Blessing Pepper Chicken

  Double Blessing Pepper Chicken is a Chinese dish made with chicken and spicy peppers, stir-fried together for a fresh and slightly spicy taste.
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  Signature Water-Blanched Fish

  Fresh carp is briefly blanched in boiling water and then stir-fried with a secret sauce and vegetables, resulting in tender fish and rich, spicy flavor.
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  Sizzling Wuyu Fish Slices

  A spicy stir-fried dish made with tender fish slices and vegetables, popular in Sichuan cuisine.
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  Stir-Fried Seasonal Vegetables

  A dish of fresh seasonal vegetables stir-fried or braised quickly, featuring a savory and tender texture.
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  Stir-Fried Pork Intestines

  A Sichuan dish made by quickly stir-frying pork intestines with chili, garlic, and ginger for a spicy, aromatic flavor.
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  Medicinal Pumpkin Bake

  Medicinal baked pumpkin made with pumpkin as the main ingredient, combined with Chinese herbs like goji berries and astragalus. Pumpkin pieces are baked with herbs in a dish, drizzled with honey or seasoning, then steamed or roasted until soft, allowing the herbal flavors to infuse.
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  Sour Cabbage and Mud Carp Stew

  A traditional Sichuan dish made with mud carp and sour cabbage, simmered together to create a tangy, savory stew.
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  Crispy Eggplant with Flavor

  Fengwei Cui Pi Qie Zi is a dish primarily made with eggplant. The eggplant is deep-fried until the skin becomes crispy and the inside tender, then stir-fried with seasonings such as minced garlic, minced ginger, soy sauce, sugar, and vinegar, allowing the eggplant to absorb the sauce and create a rich, flavorful texture.

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