Close

Baguo Xiao Chu (7th Branch)

川菜 · ⭐ 3.9

Shops 112–114, Ground Floor, Building 19, Fazhan Beili, Qingfeng Road

Dishes

• 

  Childhood Meat Sauce Rice

  A nostalgic dish featuring tender pork mince and savory sauce mixed into steaming rice, evoking childhood memories.
• 

  Childhood Meat Soup Rice

  A comforting dish of rice mixed with savory meat broth, evoking childhood memories through its simple yet rich flavor.
• 

  Cold-Mixed Buckwheat Noodles

  A refreshing dish made with buckwheat noodles mixed with vegetables and seasoned dressing, perfect for summer meals.
• 

  Cold Noodles

  Cold noodles are a dish primarily made from a thin wheat flour dough, steamed and then cooled before being sliced into strips. It is typically served with seasonings such as vinegar, soy sauce, garlic paste, sesame paste, and chili oil, along with accompaniments like cucumber ribbons and bean sprouts, offering a refreshing and smooth texture.
• 

  Da Lang Steamed Flatbread

  Da Lang Steamed Flatbread is a traditional Chinese flatbread inspired by the story of Wu Song from 'Water Margin', made with flour, scallions, and sesame, steamed over fire for a crispy exterior and soft interior.
• 

  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
• 

  Signature Stinky Perch

  Signature stinky bass is made from fresh bass, fermented specially to create a unique aroma, then cooked with scallions, ginger, garlic, chili, and other seasonings using steaming or stewing methods to keep the fish tender and flavorful.
• 

  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
• 

  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
• 

  Steam-Pot Seasonal Vegetables

  Steam-cooked seasonal vegetables made with fresh ingredients like carrots, broccoli, green peas, and corn, steamed in a steam pot to retain natural flavor and nutrition.
• 

  Sichuan-style Pickled Pepper Pork Liver

  Spicy pickled pepper pig liver is a dish featuring pig liver as the main ingredient and pickled chili peppers as the辅料. After being sliced and marinated, the pig liver is stir-fried with pickled chilies, resulting in a tender texture and mildly spicy flavor that stimulates the appetite.
• 

  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
• 

  Rose Roast Duck

  A signature dish featuring succulent duck roasted to perfection with a rose-infused glaze, served with fresh vegetables and a delicate rose sauce.
• 

  Stewed Beef with Yellow Sauce

  Yellow-braised beef is a dish made primarily with beef, blanched and then stewed with辅料 like green onions, ginger, and garlic. First, cut the beef into pieces, boil to remove blood foam, then add soy sauce, cooking wine, star anise, and bay leaves, simmering slowly until tender and flavorful.

Reviews