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Baoza Huang (Changping Yuehui Branch)

小吃快餐 · ⭐ 4.4

Basement Level 1, Yuehui Vanke Mall

Dishes

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  Signature腊味皇煲煲仔饭

  【Signature】Braised Rice with Seasoned Meat is made using premium腊肠 (Chinese sausage) and fragrant rice, prepared through traditional stewing techniques. The rice is soft and aromatic, with the fat from the腊肠渗透 into the grains, creating a rich texture. Served with a specially crafted sauce that adds a fresh and savory touch.
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  Signature Steamed Rice with Four Delicacies

  【House Special】Lap cheong Four Treasures Baozi Rice features premium lap cheong (Chinese sausage) and腊肉 (cured pork), paired with mushrooms and fresh greens, seasoned with a specially crafted sauce and slowly cooked in a clay pot with fragrant rice. The rice absorbs the rich essence of the cured meats, resulting in a sticky, aromatic texture, while the four ingredients blend harmoniously to deliver a uniquely delicious experience.
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  Yunzhi Fish Cubes

  Yunzhi fish chunks are made from fresh fish meat, marinated and then coated with starch or batter before frying or pan-frying. Typically seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, the dish offers a crispy exterior and tender interior with a delicious flavor.
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  Spicy麻 Chicken Clay Pot Rice

  Spicy麻 chicken clay pot rice features chicken as the main ingredient, paired with rice, vegetables, and seasonings. The chicken is marinated in a spicy麻 sauce and then slow-cooked with rice in a clay pot, allowing the rice to absorb the aromatic flavors of the chicken.
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  Sea Breeze Coconut Chicken Steamed Bowl

  Sea breeze coconut chicken stew pot is made with fresh coconut water as the broth, combined with chicken, goji berries, ginger slices, and other ingredients, then slowly steamed over water. Main ingredients include a whole coconut, chicken thigh or breast meat, and a small amount of seasonings.
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  Royal腊味煲

  Lap chee Wong Bo is a traditional dish featuring premium cured meats such as腊肉 (cured pork) and腊肠 (cured sausage), along with a variety of seasonal vegetables. During preparation, the cured meats are sliced and combined with vegetables in a clay pot, then simmered slowly with an appropriate amount of clear broth until the ingredients meld together and develop a rich, aromatic flavor.
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  Cured Sausage and Preserved Vegetable Clay Pot Rice

  Lap cheung and winter vegetable clay pot rice is based on rice, combined with lap cheung slices and winter vegetables, slowly stewed in a clay pot over low heat. The lap cheung provides rich oil aroma, while the winter vegetables add a savory umami flavor. The rice absorbs the essence of the ingredients, forming a crispy, fragrant layer of rice crust at the bottom.
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  Steamed Spare Ribs with Black Bean Sauce in Clay Pot Rice

  Steamed spare ribs with fermented black bean sauce in a clay pot is a traditional dish made primarily with spare ribs and rice. The spare ribs are first marinated in fermented black bean sauce to infuse flavor, then cooked together with rice in a clay pot over low heat. During the cooking process, the savory aroma of the ribs blends perfectly with the rice, and a crispy layer of rice crust forms at the bottom of the pot, offering a delightful crunch.
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  Sliced Pork Belly in Clay Pot

  A Bao Xiao Su Rou is a traditional dish made primarily from pork, which is marinated and then deep-fried until crispy. Its distinctive feature lies in the use of fatty pork belly, cut into bite-sized pieces, marinated with a special seasoning to infuse flavor, and then fried at high temperature until golden brown and crispy on the outside while tender and juicy on the inside.
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  Creamy Pumpkin Soup

  Pumpkin soup is made primarily from pumpkin, steamed and mashed into a puree, then cooked with water or broth and thickened with starch for a smooth, creamy texture. A touch of milk or coconut milk enhances richness, and a sprinkle of white pepper adds flavor.
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  Braised Chicken with Mushrooms in Clay Pot Rice

  Xianggu Hua Ji Baozi Fan is a dish primarily made with chicken and mushrooms. The chicken, after marinating, becomes tender and juicy, while the mushrooms add a unique savory aroma. This dish perfectly combines the delicious flavor of chicken with the fragrant essence of mushrooms, complemented by the distinctive rice aroma of a clay pot rice dish, leaving a lasting impression.
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  Fresh Pork Lotus Root Dumplings

  Fresh meat lotus root pockets are a traditional Chinese dish, made by stuffing crispy and tender lotus slices with fragrant minced meat, then deep-fried. The lotus slices are crispy on the outside and tender inside, while the meat filling is juicy and full of flavor—these two elements complement each other perfectly, creating a unique and delicious taste.
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  Black Pepper Beef Claypot Rice

  Black pepper beef claypot rice is a dish primarily made with beef and rice. To prepare it, first slice the beef thinly and marinate it with black pepper and other seasonings. Next, place cooked rice into a clay pot, arrange the marinated beef slices on top, and sprinkle适量 of black pepper powder. Finally, heat the clay pot slowly over fire until the beef is fully cooked and the rice has absorbed the aroma of the meat and the spiciness of the black pepper, ready to be enjoyed.

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