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Great Chef's Little Taste · Folk Sichuan Cuisine (Bali Zhuang Store)

川菜 · ⭐ 4.3

No. 81 Shuangjian Road, Units 6–7

Dishes

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  Pressure Pot Two-in-One

  A Chinese dish featuring two flavors cooked together in a pressure pot, typically with pork and chicken or tofu, resulting in tender, flavorful meat and rich broth.
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  Big Knife Pork Meat

  Da Dao Bai Rou is a cold dish made primarily from fresh pork belly. The pork is boiled until tender, sliced thinly, arranged on a plate, and then drizzled with a specially prepared sauce. The cooking process emphasizes precise temperature control to ensure the meat remains tender and not greasy.
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  Spicy Green Pepper Fish

  Spicy green pepper fish features fresh carp cooked with green peppers, garlic, ginger, and chili sauce, delivering a bold, numbingly spicy flavor.
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  Stoneware Steamed Shrimp

  A dish featuring fresh shrimp simmered in a stone pot with garlic, ginger, and scallions, resulting in tender, flavorful meat and rich broth.
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  Stoneware Tofu with Beef Strips

  A spicy Sichuan dish featuring tender beef strips and silky tofu cooked in a hot stone pot, absorbing savory flavors.
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  Secret-Recipe Pork Ribs

  Pork ribs marinated and slowly stewed until tender, with a rich, savory flavor.
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  Braised Pork Belly with Secret Sauce

  Braised pork belly is made with fatty pork, blanched to remove odor, then simmered with rock sugar, light soy sauce, dark soy sauce, cooking wine, star anise, cinnamon, and bay leaves until tender and glossy.
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  Vegetarian Radish Soup

  A light and healthy soup made with white radish, ginger, and scallions, perfect for a nourishing vegetarian meal.
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  Red Sugar Pork Floss Rice Cake

  A sweet rice cake made with glutinous rice flour, filled with red sugar and pork floss, then deep-fried to a golden crisp.
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  Pot-edge Cake

  A thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.
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  Pot-edge Steamed Bun

  Potato bread is a flour-based dish made by rolling dough into thin sheets, cutting it into strips, boiling in water, and then cooking with vegetables and meat. It has a soft, chewy texture and delicious broth.

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