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Hong Kong Style Claypot Rice · Gansu-Hunan Bucket Rice

其他美食 · ⭐ 3.6

Shop Nos. 321–39, Pushang Neighborhood Hub (Gaodong Branch), Gaodong Town

Dishes

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  Spicy Beer Duck in Dry Pot

  Spicy beer-braised duck with potatoes, green peppers, and onions. Duck is blanched to remove odor, then stir-fried with ginger, garlic, and dried chilies, simmered with beer until flavorful, and finally reduced to a dry pot style.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Braised Pork Rib and Char Siu Rice in Clay Pot

  A classic Cantonese dish featuring tender pork ribs and savory char siu, slow-cooked with rice in a clay pot to create a fragrant, crispy-bottomed meal.
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  Fried Egg with Ham in a Rice Bowl

  Fried egg with ham and rice, made by stir-frying ham slices with eggs and then cooking them together with rice. It has a rich flavor with rice absorbing the meaty aroma.
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  Braised Chicken with Edamame in Wooden Bucket Rice

  Chicken and edamame are slowly braised together and served over rice in a wooden bucket, offering a rich, savory flavor.
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  Stewed Chicken and Edamame Claypot Rice

  A savory dish featuring chicken, edamame, and rice cooked together in a clay pot, resulting in tender meat and flavorful, absorbent rice.
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  Braised Pork Ribs Clay Pot Rice

  Braised pork ribs served with rice cooked in a clay pot, creating a rich flavor and crispy rice crust at the bottom.
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  统一阿萨姆

  统一阿萨姆是一种即食茶饮，主要原料为阿萨姆红茶和水，通过浸泡、过滤和灌装工艺制成。成品为液体饮品，可直接饮用或加冰饮用。
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  Mango Xiaoye

  Mango Xiaoye is a dessert made primarily with fresh mango, usually sliced or cubed and combined with cream, sugar, or other sweet ingredients. It has a refreshing texture and a sweet taste.
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  Eggplant and Soybean Baozi Rice

  Eggplant and soybeans simmered with rice in a clay pot, creating a savory, aromatic dish.

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