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Wei Pin Hui Restaurant (Baijie Building Store)

地方菜 · ⭐ 4.3

Guanggu Avenue, Zanglong Island, Ground Floor, Baijie Building

Dishes

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  Homestyle Stir-Fried Pork

  Farmhouse stir-fried pork is a traditional Chinese dish primarily made with pork belly and green peppers. To prepare, slice the pork belly thinly and cut the green peppers into strips after removing the seeds. Next, heat a wok with oil, sauté minced garlic until fragrant, then add the pork belly slices and stir-fry until lightly golden. Add the green pepper strips and quickly stir-fry. Finally, season with适量 salt, light soy sauce, and a small amount of sugar, stir well, and serve.
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  Beijing Fruit Wood Roast Duck

  Beijing fruit wood roasted duck uses high-quality Beijing duck, marinated and roasted over fruit wood charcoal. Crispy skin, tender meat, unique flavor.
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  Spicy Ginger Chicken Feet

  Ginger-spiced chicken feet is a dish primarily made with chicken feet and ginger. The chicken feet are first processed and marinated, then cooked together with ginger, chili, and other seasonings until fully tender and well-seasoned.
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  Stir-Fried Beef with Yellow Onion

  Stir-fried Yellow Beef is a dish made primarily with yellow beef and vegetables. To prepare it, slice the yellow beef thinly, marinate it with seasonings to infuse flavor, then quickly stir-fry it together with garlic, ginger, chili peppers, and other ingredients to maintain the beef's tender texture.
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  Dry-Loaded Sweet Potato Noodles

  A spicy cold dish made with sweet potato noodles tossed in chili oil and seasonings, known for its chewy texture and bold flavor.
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  Pork Rib and Lotus Root Soup

  Pork rib and lotus root soup is a traditional nourishing soup, made primarily with pork ribs and fresh lotus root pieces, carefully stewed to perfection. The broth is clear and bright, the pork ribs are tender and flavorful, and the lotus root pieces have a soft, slightly sticky texture. Overall, it offers a light taste with rich nutritional value.
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  Stir-fried Bok Choy Stems

  Clear stir-fried bok choy is a home-style dish using bok choy as the main ingredient. Wash and cut the bok choy, then quickly stir-fry in hot oil and season with salt to maintain its crisp texture.
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  Old-Style Braised Beef

  Old-style braised beef made with beef shank and a secret spice blend, simmered slowly in a rich sauce for deep flavor and tender texture.
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  Minced Pork Steamed Egg

  A Chinese home-style dish made by steaming a mixture of beaten eggs and minced pork, resulting in a tender and savory texture.
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  Mongolian Pie

  Mongolian pie is a type of pastry made with a flour-based dough, filled with a mixture of ingredients such as lamb, onions, and carrots, seasoned and wrapped inside the dough. It is then cooked by frying or baking until golden brown on both sides. To prepare, evenly distribute the filling into the rolled-out dough, seal the edges, and cook in a pan until both sides turn golden.
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  Garlic Chicken Wings

  Chicken wings marinated with garlic, soy sauce, and cooking wine, then pan-fried or grilled until tender, with rich garlic aroma and juicy meat.
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  Sauce Crispy Cucumber

  Sauce Crispy Cucumber is a cold dish made with cucumber as the main ingredient, with a crispy outer layer and a crisp interior. The cucumber is sliced, marinated with seasonings, then coated with starch or flour and deep-fried until golden and crispy, finally topped with a special sauce.
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  Chongqing Maoxuewang

  Chongqing Mao Xue Wang is a traditional Sichuan dish made primarily with duck blood, beef tripe, and mung bean sprouts, cooked with various spices and seasonings. The broth is rich and red, and the ingredients are simmered in a spicy, numbing, fragrant sauce, creating a complex and layered flavor profile.
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  Pickled Mustard Greens with Small Yellow Croaker

  A traditional Chinese dish featuring small yellow croaker fish braised with pickled mustard greens, offering a savory and slightly tangy flavor.
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  Braised Beef Shank with Green Peas

  Braised beef shank with green peas is a Chinese dish made with beef shank and green peas. The beef is first blanched and then cooked slowly with green peas in seasonings, resulting in tender meat and rich broth.
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  Intangible Cultural Heritage Spicy Chicken

  A traditional Sichuan dish made with fried chicken stir-fried with dried chilies and Sichuan peppercorns, known for its rich aroma and spicy flavor.
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  Flavorful Beef and Mutton Stew

  A hearty stew made with beef, lamb, and pork, simmered with vegetables for a rich, savory flavor.
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  Braised Pork Belly with Quail Eggs

  Pigeon egg braised pork is a Chinese dish using pork belly and pigeon eggs. Pork belly is blanched, then stewed with scallions and ginger, along with soy sauce, sugar, and cooking wine. Pigeon eggs are boiled, peeled, and added to absorb the rich flavors. The dish has a glossy red color, tender meat, and eggs soaked in savory sauce.

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