Shang Bao Jiu Bao Big Grill Bar (Qifu Branch)
粤菜 · ⭐ 4.4
Jinyi Plaza
Dishes
Rushan Oyster GrillingFresh Rushan oysters grilled over charcoal with garlic, chili, and onion for a savory, smoky flavor.
Guangfu Rich Beef Bone PotA rich and aromatic beef bone stew from Guangdong, slow-cooked with vegetables for a deeply flavorful broth.
Pu'er Prunella and Chrysanthemum TeaPu'er Prunella and Chrysanthemum Tea is a traditional herbal beverage made primarily from Yunnan Pu'er tea leaves, dried Prunella vulgaris, and chrysanthemum flowers. The three ingredients are blended in proportion, brewed or briefly simmered in boiling water, then strained before serving. The infusion presents an amber hue, combining the aged aroma of Pu'er, the slightly bitter and refreshing note of Prunella, and the delicate floral fragrance of chrysanthemum.
Matsutake and Morel Mushroom Lamb Hot PotA rich hot pot featuring lamb, matsutake mushrooms, and morels, simmered slowly for a deeply savory broth.
Sizzling Squid with Rice Cake PotSizzling Squid with Rice Cake Pot is a hot and sizzling clay pot dish. Main ingredients include fresh squid, rice cakes (nian gao), onions, and green/red bell peppers. The squid is scored and quickly blanched or stir-fried to retain tenderness, while rice cakes are sliced. In a preheated clay or iron pot, aromatics like ginger and garlic are stir-fried until fragrant. Squid, rice cakes, and vegetables are then added and quickly tossed. A sauce made from oyster sauce, soy sauce, and cooking wine is poured in, and the pot is covered briefly to allow the ingredients to cook through and absorb the flavors with the intense heat, served while still sizzling audibly. The dish offers a rich texture with chewy squid, soft rice cakes, and savory sauce.- Beibei Pumpkin with Beef TallowA flavorful Sichuan-style dish featuring tender beibei pumpkin simmered in beef tallow with aromatic spices.
Beef Tallow Garlic Baked Green SnailFresh green snails are baked with beef tallow and garlic, creating a rich, savory dish with tender texture.
Pork Cracklings with Blanched Glass LettuceThis dish features glass lettuce as the main ingredient, quickly blanched to retain its crisp texture and vibrant green color. Fresh glass lettuce is briefly scalded in boiling water, drained, and arranged on a plate. Pork cracklings (crispy residues from rendering pork fat) are stir-fried until golden and crispy over low heat. The hot oil and cracklings are then poured over the lettuce. The dish highlights the sweet crispness of the lettuce contrasted with the savory crunch of the cracklings.
Bamboo Shoot and Frog Stir-fryBraised frog with perilla is a dish featuring frog meat stir-fried with garlic, ginger, chili, and seasoned with soy sauce and cooking wine, then simmered with perilla leaves to absorb its unique aroma.
Super Seafood Oyster FritterA Cantonese specialty made with fresh oysters, shrimp, eggs, and vegetables, pan-fried to a crispy exterior and tender interior.- Golden Egg Yolk Chicken WingsChicken wings stir-fried with salted egg yolk, creating a rich, savory flavor and golden texture.
Golden Salted Egg Yolk Chicken Mid-WingsGolden Salted Egg Yolk Chicken Mid-Wings is a fried chicken dish featuring salted egg yolk flavor. Main ingredients include chicken mid-wings, salted duck egg yolks, starch, and seasonings. The chicken wings are first marinated, coated with a thin layer of starch, and deep-fried until golden and crispy. Separately, cooked salted egg yolks are mashed and stir-fried until sandy and bubbly, then the fried wings are quickly tossed in the pan to coat them evenly with the sandy yolk mixture. The dish has a savory, sandy exterior and tender, juicy chicken inside.
Black Pepper Beef Short Ribs Stir-fryA Cantonese dish featuring beef short ribs stir-fried with black pepper, onions, and peppers, delivering a rich, savory flavor.