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Bao Le Hotel Restaurant (Ceramic Store)

农家菜 · ⭐ 4.2

Ceramic Commerce Market Zone D, Nos. 35–36, Yicheng Subdistrict, Yangquan West Road (opposite Century Royal Hotel)

Dishes

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  Qianshan Lake Fish Head Soup Dumplings

  Made with fresh fish head from Qianshan Lake, combined with tender pork filling and a specially prepared broth. Thin-skinned dumplings are rich in filling, with clear, savory soup and tender fish head that melts in the mouth, blending the freshness of lake water with natural ingredients.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, supplemented by peanuts, scallions, ginger, garlic, and dried chilies. The chicken is cut into cubes, marinated to absorb flavor, then quickly stir-fried together with roasted peanuts and spices, finally seasoned with soy sauce, sugar, and vinegar.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Signature Taro Stew

  A savory stew made with taro, pork belly, and mushrooms, slow-cooked to perfection for a rich, comforting flavor.
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  Seasonal Vegetables

  Seasonal vegetables is a dish primarily made with fresh, seasonal vegetables, prepared through simple cooking methods such as stir-frying, steaming, or cold mixing, to preserve the vegetables' natural flavors and nutritional value.
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  Angong Fish and Tofu Soup

  A savory soup made with fresh angong fish and soft tofu, gently simmered with ginger and scallions for a rich, comforting flavor.
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  Squid Crab Baked Rice Cake

  Squid crab and rice cake are baked together, primarily made with squid crab and sticky rice cake, seasoned with scallions, ginger, garlic, and other seasonings, prepared by steaming or baking, resulting in a fresh, fragrant, soft, and glutinous texture.
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  Fried Dough and Tofu Soup

  A Chinese soup made with fried dough and soft tofu, simmered in broth for a savory and comforting flavor.
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  特色口水鸡

  特色口水鸡以鸡腿肉或整鸡为主料，经煮熟后冷却切块，再拌入花椒粉、辣椒油、蒜末、姜末、葱花、芝麻酱等调料。成品色泽红亮，鸡肉嫩滑，口感丰富。
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  Special Immortal Chicken

  A special chicken dish made with premium chicken, marinated in secret sauce and slow-cooked to perfection, resulting in tender, flavorful meat.
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  Special Braised Old Goose

  A specialty dish featuring old goose braised slowly with soy sauce, rock sugar, and spices until tender and flavorful.
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  Secret-Recipe Sour Cabbage Fish

  A classic Sichuan dish featuring fresh carp simmered with sour cabbage, chili, and spices, resulting in tender fish and a tangy, spicy broth.
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  Bamboo Shoot and Tofu Cubes

  Luhao Xianggan is a dish primarily made with water bamboo shoots and fried tofu. The water bamboo shoots are washed and cut into segments, while the fried tofu is cubed. Both ingredients are stir-fried together. Typically, minced garlic and salt are added during cooking, and the dish is ready after a simple stir-fry.
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  Tiger Skin Chicken Feet Stew

  A spicy stew featuring chicken feet that are fried until the skin cracks like tiger stripes, then braised in a savory sauce with chili and spices.
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  Grilled Squid on Iron Plate

  Sizzling squid is made with fresh squid as the main ingredient, paired with vegetables such as onions and green peppers, and quickly cooked over a hot iron plate. The squid is tender, the vegetables are crisp, and the dish has an appealing color.
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  Master Chef Fried Rice

  Shi Shen Fried Rice is a dish made with rice, eggs, ham, peas, and carrots. Cook rice first, then stir-fry beaten eggs, followed by diced ham, peas, and carrots. Season to taste.
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  Taro煲

  Xiangyu Bo is a stewed dish primarily made with taro, often combined with pork, ribs, or chicken. It's seasoned with soy sauce, dark soy sauce, ginger, and scallions, then slowly cooked in a clay pot until the taro becomes soft and flavorful.

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