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BaoZai Huang (Tongzhou Fulong Xingguang Li Store)

小吃快餐 · ⭐ 4.4

Units 112–113, 1st Floor, Building 4, No. 2 Courtyard, Jiangmidian Street, Fuli Yunhe Shihao, Zhaodengyu Street

Dishes

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  Crispy腊肠 & Chicken Claypot Rice

  Lap cheung chicken claypot rice is a traditional delicacy made primarily with lap cheung (Chinese sausage), chicken, and fragrant rice. The preparation involves slicing the lap cheung, marinating diced chicken, and cooking it together with the fragrant rice in a clay pot along with适量 water, over low heat. When the rice becomes soft and sticky, the chicken tender, and the fat and aroma of the lap cheung fully infused into the rice, it is ready to serve.
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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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  Jiangnan Baby Bok Choy

  Jiangnan baby bok choy features fresh, tender bok choy as the main ingredient, gently cooked to preserve the vegetable's natural fragrance. The preparation includes washing, drying, quick stir-frying, and seasoning with a moderate amount of salt and chicken essence, resulting in a vibrant green color and a naturally sweet taste.
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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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  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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  Spicy Chewy Squid Horns

  Spicy chewy squid rings are made from squid pieces blanched or quickly fried to retain their texture, then stir-fried with chili, Sichuan pepper, garlic, and ginger for a rich, numbing flavor.

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