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Baozi Huang (Nanjing Huamao Center Branch)

小吃快餐 · ⭐ 4.3

Basement Level 1, Huamao Center, No. 339 Zhongyang Road

Dishes

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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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  Egg and Beef Claypot Rice

  Wok-fried beef and egg clay pot rice features seasoned beef slices and raw egg over rice, slow-cooked in a clay pot to absorb flavors and form crispy rice crust. Ingredients include rice, beef, eggs, greens, and seasonings.
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  Braised Delicacy Rice in Clay Pot

  Labaui Huang Bao Bao Zhi Fan is a rice dish made with fragrant rice as the base, paired with cured meats such as lap cheong (Chinese sausage), cured pork, and cured duck.适量 water or broth is added and simmered over low heat until the rice absorbs the rich flavors of the cured meats, forming a crispy rice crust at the bottom. Finally, chopped green onions or cilantro are sprinkled on top for garnish.
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  Cured Sausage and Chicken Claypot Rice

  Lap cheung chicken claypot rice is a delicious main dish. It uses high-quality lap cheung (Chinese sausage) and tender chicken, cooked together with fragrant rice. The chicken is sliced thinly for quicker cooking and better flavor absorption. When the rice is nearly done, the chicken and lap cheung are added to the claypot, using its high heat to quickly steam the meat, preserving its tenderness. Finally, chopped scallions are sprinkled on top to add a touch of green color and fresh aroma.
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  Cured Sausage and Bamboo Shoot Claypot Rice

  Lap cheong and bamboo shoot clay pot rice is made by slow-cooking rice with slices of lap cheong and fresh bamboo shoots in a clay pot. The lap cheong adds rich aroma, the bamboo shoots bring crispness, and the rice absorbs the flavors, forming a crispy bottom layer known as 'guoba'.
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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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  Signature Preserved Meat Four Treasures

  A classic Cantonese dish featuring four types of preserved meats—sausage, pork, duck, and fish—marinated, air-dried, and steamed to perfection for rich aroma and deep flavor.
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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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  Spicy Chicken Offal Clay Pot Rice

  Spicy chicken offal cooked with rice in a clay pot, seasoned with aromatic spices and served with vegetables.

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