Bai Wei Ju Home-style Fish Head Burn (Nanhu Branch)
家常菜 · ⭐ 4.7
Intersection of Jiqingmen Avenue and Nanhu Road
Dishes
Premium RicePremium rice cooked from high-quality glutinous rice, washed and soaked before steaming or slow-cooking in an electric rice cooker. Each grain is distinct with a soft yet firm texture, serving as a staple in Chinese cuisine.
Childhood Gulao MeatChildhood Gulao Meat is a traditional Chinese dish made with pork, starch, eggs, and seasonings, deep-fried to achieve a crispy exterior and tender interior.
Large Bowl Leek and Kidney Stir-fryA hearty dish featuring tender pork kidneys stir-fried with fresh leeks, delivering a savory and aromatic flavor.
Braised Fish HeadHome-style fish head is a dish featuring fish head as the main ingredient, typically using fresh bighead or carp heads, seasoned with ginger, scallions, garlic, and simmered slowly in water or broth until tender and flavorful.
Dry-Boiled Seafood VermicelliA dish made with fresh seafood like shrimp, squid, and clams mixed with vermicelli, stir-fried without sauce for a rich, savory flavor.
Spicy麻 Pork Trotter with Black Fish SlicesA spicy Sichuan-style dish featuring tender pork trotters and delicate black fish slices, seasoned with Sichuan peppercorns and chili for a bold, numbing heat.
Clear Soup Lamb Hot PotA hearty dish made with fresh lamb simmered in a clear broth, seasoned with ginger, scallions, and goji berries for a mild, nourishing flavor.
Beef and Peanut VermicelliBeef and peanut vermicelli is a dish made with beef, peanuts, and vermicelli. Beef slices are stir-fried and then mixed with cooked vermicelli and fried peanuts, seasoned and tossed.
Secret Golden Shrimp BallsFresh shrimp are peeled, deveined, and coated in a special batter, then deep-fried until golden and crispy. Served with a secret sauce for a rich, savory flavor.
Spicy Fish Head SoupA spicy fish head soup made with fresh fish head and aromatic spices, known for its rich red broth and bold flavor.
Goat Spine Hot PotMutton spine hot pot features mutton spines as the main ingredient, combined with various spices and vegetables. The mutton spines are first stewed, then additional ingredients such as tofu and vegetables are added for hot pot cooking. The broth is rich and flavorful, with tender, succulent meat.
Stinky Tofu and Intestine StewStinky tofu and pork intestine stew is primarily made with stinky tofu and pork intestines. The stinky tofu, either fried or pan-fried, is combined with tender, slow-cooked pork intestines in a clay pot, then simmered with chicken stock or water to blend the flavors. Scallions, ginger, garlic, and doubanjiang (spicy bean paste) are typically added to enhance the taste.- Suzhou-style Pickled Vegetable Braised Spare RibsA traditional dish from southern Jiangsu, featuring pork ribs braised with pickled vegetables for a savory, slightly tangy flavor.
Sizzling Garlic ShrimpSizzling garlic shrimp is a dish made with fresh shrimp, garlic, butter, and olive oil, cooked at high heat on a hot plate. Shrimp are deveined with tails intact, marinated in garlic, scallions, ginger, and cooking wine, then stir-fried until fully cooked, releasing a rich aroma.
Vegetable Fried Pork RindsGreen vegetables with oil渣 is a home-style dish using green vegetables and油渣 as main ingredients. Wash and cut the greens, then stir-fry with油渣—a byproduct of lard-making—to create a fragrant, refreshing dish.
Stewed Egg Dumplings with Yellow Flower Vegetables and Pork BallsA dish combining yellow flower vegetables, egg dumplings, and pork balls, slowly stewed for a rich, savory flavor.