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Shuai Xiao Bao Steamed Rice Bowl (Zhengding Branch)

小吃快餐 · ⭐ 3.8

No. 84, Fuxi Street (next to Zhengzhong Staff Residential Building)

Dishes

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  Braised Chicken Wing Roots

  Braised chicken drumettes are made from chicken drumettes, blanched and then slowly simmered in a seasoned braising sauce containing soy sauce, star anise, cinnamon, bay leaves, and Sichuan peppercorns for rich flavor and glossy color.
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  Sliced Potato with Twice-Cooked Pork

  Spiced pork with potato slices is a dish made from pork belly and potatoes. Pork belly is sliced, boiled, then stir-fried with fermented bean paste, garlic, and ginger to create a rich aroma, followed by adding potato slices to absorb the flavors.
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  Mousse Cake

  A delicate dessert made with cream, eggs, sugar, and gelatin, chilled to set. Often topped with fruit or chocolate for a light, smooth finish.
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  Signature Double Preserved Meat Baozi Rice

  A classic Cantonese dish featuring preserved pork and sausage cooked with fragrant rice, creating a rich, savory flavor. Served with vegetables and egg for balance.
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  Volcanic Stone Grilled Sausage

  Volcanic stone-grilled sausages are a dish made primarily from pork sausages, cooked using the high temperature of volcanic stones. The unique heat conduction of the volcanic stone ensures even heating of the sausages, resulting in a crispy, aromatic exterior while keeping the inner meat tender and juicy.
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  Stir-fried smoked bamboo shoots with preserved pork

  Smoke-braised bamboo shoots stir-fried with cured pork is a traditional delicacy, primarily made from smoked bamboo shoots and preserved pork. The preparation involves soaking the smoke-braised bamboo shoots in advance, slicing the cured pork and stir-frying it to render out the fat, then adding minced garlic, chili peppers, and other seasonings to sauté until fragrant. Finally, the soaked bamboo shoots are added and stir-fried until fully flavored, ready to be served.
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  Smoked Bamboo Shoots Stir-Fried with Preserved Pork Clay Pot Rice

  Smoked bamboo shoots and preserved pork are stir-fried and then cooked together with rice in a clay pot. The smoked bamboo shoots are dry and slightly chewy, while the preserved pork is salty and aromatic, blending harmoniously into the rice for a fragrant and rich texture.
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  Cantonese Char Siu Baozi Rice

  A Cantonese dish featuring sweet and savory char siu, served over rice in a clay pot with vegetables and crispy rice crust.
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  Cured Sausage Baozi Rice

  Lap cheung bao zai fan is based on rice, combined with lap cheung slices and greens, and slowly cooked in a clay pot. The rice forms a crispy layer of rice crust at the bottom of the pot, while the fat from the lap cheung渗透 into the rice grains, making the entire dish richly fragrant.
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  Sichuan Pepper Chicken Thigh

  Spicy Sichuan pepper chicken thigh dish made with large chicken thighs marinated, fried or pan-fried until crispy, then stir-fried with Sichuan pepper, ginger, and garlic for a unique numbing aroma and tender, juicy meat.
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  Meat Connected to Bone

  Spiced chicken and chicken cartilage skewers are a grilled dish made by alternating chicken cartilage and chicken meat on skewers. After marinating, they are grilled on a rack until golden and crispy on the outside, with tender and juicy meat inside.

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