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Baozi Huang (Nanjing Department Store Branch)

小吃快餐 · ⭐ 4.1

No. 1 Longpan Road

Dishes

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  Classic Frozen Lemon Tea

  Old-fashioned lemon tea jelly made with fresh lemon slices, black tea, and syrup. Cool the tea, mix with lemon slices, add syrup to taste, then chill or freeze until solid. Refreshing with a tangy lemon aroma and subtle tea bitterness.
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  Finger-Licking Fish Pieces

  Finger-licking fish chunks are made from fresh fish meat, cut into pieces, marinated, and then fried until golden and crispy. The outer layer is香脆 (crispy), while the inside remains tender and juicy, paired with a special sauce to create a unique flavor.
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  Multi-V Seaweed Salad

  Multivitamin Sea Cucumber Salad is a dish primarily made with sea cucumber, paired with vegetables rich in various vitamins and minerals such as carrots and green peppers, carefully prepared. The dish features vibrant colors, a refreshing taste, and abundant nutrition.
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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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  Bamboo Mushroom Duck Stew

  Bamboo fungus and old duck stew is made with old duck as the main ingredient, combined with bamboo fungus, ham, goji berries, and other ingredients, slowly simmered over low heat. The old duck is first blanched to remove any odor, then placed in a steaming bowl with bamboo fungus and ham, adding an appropriate amount of water, and steamed for several hours to create a rich broth and well-infused flavors.
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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 with Chicken

  Lap cheung wok chicken is a Chinese dish featuring lap cheung and chicken. Chicken pieces are stir-fried with lap cheung, absorbing its fat for tenderness, while the lap cheung adds savory flavor. A touch of ginger and scallions enhances aroma.
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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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  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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  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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  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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