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Baoqiang Restaurant

江浙菜 · ⭐ 3.6

No. 91, Zhuangcun Village

Dishes

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  Scallion Egg Pancake Stir-Fry

  A popular Chinese home-style dish made by stir-frying eggs, scallions, and sliced pancakes together for a savory and satisfying meal.
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  Shrimp and Radish Soup

  A savory soup made with shrimp and radish, simmered slowly to bring out rich flavors.
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  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
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  Water Radish and Vermicelli Soup

  A light and refreshing soup made with water radish and vermicelli, simmered in broth for a delicate flavor.
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  汾酒

  汾酒是一种以高粱为主要原料，经过蒸煮、糖化、发酵、蒸馏等工艺制成的白酒。酿造过程中使用传统固态发酵法，酒液经陈酿后澄清透明，具有独特的香气和口感。
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  Clear Simmered Pork Trotter Soup

  A clear simmered pork trotter soup made with pork trotters, ginger, and scallions, slowly cooked to achieve a delicate flavor and tender texture.
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  Stir-Fried Cabbage

  Stir-fried cabbage is a Chinese home-style dish using cabbage as the main ingredient. Wash and shred the cabbage, then quickly stir-fry in hot oil with garlic and salt until the leaves soften.
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  Stir-Fried Mushroom with Meat

  Mushroom stir-fry with pork is a home-style dish using fresh mushrooms and pork as main ingredients. Slice pork, clean and slice mushrooms, stir-fry pork until it changes color, then add mushrooms and cook until fully done.
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  Mushroom Tofu Noodles with Pork Belly

  A savory dish featuring pork belly, mushrooms, tofu, and noodles simmered together for rich flavor and satisfying texture.
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  Sour and Spicy Soup

  Hot and sour soup is a Chinese soup dish primarily made with ingredients such as wood ear mushrooms, tofu, eggs, and pork. The preparation involves slicing the ingredients and using either broth or water as a base, then adding vinegar and chili to create a tangy and spicy flavor. Finally, the soup is thickened with a slurry to achieve a rich, viscous consistency.

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