Baoshan Shigu (Tianfu Art Park Branch)
川菜 · ⭐ 4.4
Rooms 201–202, Building 5, Tianfu Art Park
Dishes
Three-color Bighead CarpThree-color Bighead Carp is a dish made with bighead carp and ingredients of red, yellow, and green colors. The fish meat is tender, and the colorful ingredients make the taste rich.
Lactic Acid Soup with Snowflake BeefLactic acid soup with snowflake beef is a dish made with snowflake beef and lactic acid broth. The main ingredients are beef and lactic acid broth, cooked by stewing, with a tender texture.
Gongjiao Milk PigeonA Sichuan dish featuring tender pigeon meat stir-fried with gongjiao peppers, delivering a spicy and aromatic flavor.
Baoshan Black Pig Spicy PorkA classic Sichuan dish featuring tender slices of Baoshan black pork stir-fried with fermented bean paste, garlic, and green onions.
Sweet and Sour Pork Ribs with Stir-Fried Seasonal VegetablesSweet and sour pork ribs are pan-fried and glazed in a tangy sauce, served with stir-fried seasonal vegetables for a balanced meal.
Gong椒 Abalone Stewed Goose FeetGoose feet and abalone stewed with Gong pepper, resulting in a rich, tender dish with a savory broth.- Seafood Shrimp DumplingsFresh shrimp is hand-minced and mixed with egg white and starch, then shaped into balls and steamed. Served with a special sauce for a delicate, savory flavor.
Stewed Duck with Dragon Jade Sea CucumberA rich stew combining tender duck and delicate dragon jade sea cucumber, simmered in a savory broth for deep flavor.- Grilled Winged ShellfishFresh winged shellfish marinated and grilled over charcoal, resulting in crispy skin and tender meat with a distinctive aroma.
Stewed River Catfish with RiceA flavorful dish made by stewing river catfish with rice and aromatic spices.
High Mountain Snow Vegetable BunHigh Mountain Snow Vegetable Bun is a steamed bun made with high mountain snow vegetables and flour. The snow vegetables are pickled for a unique salty and fresh flavor, wrapped in dough and steamed.- Spicy Mapo Chicken Wings with TofuA spicy Sichuan dish featuring chicken wings and soft tofu, seasoned with fermented bean paste, chili, and Sichuan peppercorns.
Mapo Tofu with Bitter Melon WaterA classic Sichuan dish made with soft tofu, beef mince, and spicy seasonings like doubanjiang, chili, and Sichuan pepper for a bold, numbing flavor.
Black Truffle with 10-Year LilyBlack Truffle with 10-Year Lily is an elegant Chinese dish, mainly made of black truffle and 10-year-old lily. The lily is peeled and blanched, then stir-fried with black truffle to retain the original flavor, with a fresh and fragrant taste.