A Ming Steamed Rice Bowl (Zhenghong Lanbao Bay Branch)
小吃快餐 · ⭐ 3.9
No. 7-108 Guiren Street (390 meters on foot from Exit D of Dongfeng Road Metro Station)
Dishes
Mixed Mushroom Baozi RiceA fragrant rice dish cooked with a variety of fresh mushrooms, served in a traditional clay pot for rich flavor and texture.
Curry Chicken Baozi RiceA flavorful dish of chicken and rice cooked together in a curry sauce, creating a fragrant and slightly spicy meal with crispy rice at the bottom.
Kung Pao Chicken Baozi RiceA fusion dish combining Sichuan-style Kung Pao chicken with Cantonese-style claypot rice, featuring stir-fried chicken, peanuts, and chili in a savory-sweet sauce over fragrant rice.
Cantonese腊味 Baozi Rice in Clay PotCantonese腊味煲仔饭 features rice cooked with cured sausages and pork, plus vegetables, in a clay pot over low heat. The rice absorbs the rich flavors and oils, forming a crispy crust at the bottom.
Grilled SausageA grilled sausage is a meat product made primarily from pork, beef, or chicken, which is minced, seasoned, stuffed into casings, and then baked. It has a golden, crispy exterior and tender, juicy interior with an irresistible aroma.
Braised Pork in Clay PotPot-braised pork slices, a dish featuring fatty pork belly sliced and coated in starch paste, deep-fried until golden and crispy, then simmered with bean sprouts and cabbage in a clay pot for tender, flavorful meat and rich broth.
Red Date, Tremella and Lotus Seed SoupA sweet and nourishing Chinese dessert made with red dates, tremella fungus, and lotus seeds, simmered slowly for a smooth, comforting texture.
Minced Pork Eggplant Baozi RiceStir-fried minced meat and eggplant are cooked together with rice in a clay pot, creating a flavorful dish with crispy bottom layer of rice crust.
Spicy Chicken FeetA spicy Sichuan-style dish made with chicken feet simmered in a flavorful blend of chili and Sichuan peppercorns, offering a bold, numbing heat and rich umami taste.
Black Pepper Chicken Rice BowlStir-fried chicken strips with black pepper sauce served over steamed rice in a clay pot, creating a rich and aromatic dish.