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Bao Wei Shifu Restaurant (Dianchi Seagull Island Branch)

地方菜 · ⭐ 3.7

Yinghai Road, Sunshine Riverside WT-2 Building, 1st Floor, No. 2

Dishes

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  Country-style Preserved Pork

  Country-style preserved pork is made by curing and smoking pork belly, resulting in a savory, slightly smoky flavor. It's commonly used in stir-fries or steamed dishes.
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  Twice-Cooked Pork

  Stir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
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  Stir-Fried Beef

  Stir-fried beef is a dish made by quickly stir-frying beef as the main ingredient with vegetables such as green peppers and onions. The beef is sliced and marinated with seasonings, then stir-fried together with the vegetables in a hot wok to keep the beef tender and the vegetables crisp.
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  Dry Chili Stir-fried Morel Mushroom

  A spicy Sichuan dish featuring fresh morel mushrooms and dried chili peppers, stir-fried quickly to retain texture and flavor.
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  Handcrafted Mushroom Aromatic Flaky Bun

  Handcrafted flaky bun with layered, crispy crust and a filling of fresh mushrooms, scallions, and seasonings, steamed to achieve a soft and aromatic texture.
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  Jingmai Mountain Old Tree Wild Tangerine Steamed Perch

  Fresh perch and wild tangerines from Jingmai Mountain are steamed using a unique method. The fish is tender, with a refreshing citrus aroma and a subtle sour taste.
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  Steam Pot Meat Pies

  A Chinese dish made by steaming minced pork patties in a special steam pot, resulting in tender and flavorful meat with a delicate texture.
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  Oil-Poured Dried Pork

  A Sichuan dish made by slicing dried pork and quickly pouring hot oil over it, resulting in a crispy exterior and savory interior.
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  Kimchi Snowflake Fish

  A dish of tender fish fillets simmered in a spicy and sour kimchi broth, creating a flavorful and aromatic meal.
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  Glass Noodles with Cabbage

  A Chinese home-style dish made with glass noodles and cabbage, stir-fried quickly for a fresh and crisp texture.
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  Stir-Fried Pomegranate Blossoms

  A vegetarian dish made by stir-frying fresh pomegranate blossoms with garlic and green pepper, resulting in a crisp and refreshing flavor.
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  Stir-Fried Jasmine Flowers

  Made primarily from fresh jasmine flowers, quickly stir-fried after blanching in water. Crisp texture with a delicate fragrance, no added seasonings, highlighting the natural flavor.
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  Bitter Herb Soup

  Bitter herb soup is made primarily with bitter herbs, supplemented with a small amount of pork or eggs. After washing and cutting the herbs, they are cooked together with meat slices or egg liquid. First, blanch the herbs to reduce bitterness, then add ingredients and water to simmer, finally season to taste.
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  Sour Cabbage and Red Bean Soup

  A comforting soup made with sour cabbage and red beans, simmered slowly to blend flavors.
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  Stir-fried Leek Flowers with Potato Shreds

  A simple stir-fry of leek flowers and potato shreds, offering a fresh, savory taste with a crisp texture.
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  Flavorful Roasted Dried Meat

  A savory snack made from seasoned meat that is dried or roasted, offering a chewy texture and rich flavor.
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  High Liguang Mountain Wild Vegetable Assortment

  A selection of high-altitude wild vegetables from the Gaoligong Mountains, including fiddlehead ferns, fragrant toon, and purslane, blanched in boiling water and served cold, offering a crisp texture and natural flavor.
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  Stir-Fried Tender Yellow Beef

  A dish made with fresh yellow beef stir-fried quickly with vegetables, resulting in tender and flavorful meat.

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