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Bao Zi Huang (Energy City Branch)

小吃快餐 · ⭐ 4.2

Basement Level B2, Beijing Century Golden Source Grand Hotel, No. 69

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 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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  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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  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 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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  Braised Home-style Eggplant with Rice in Clay Pot

  Eggplant cubes are simmered with sauce and then cooked with rice in a pot, allowing the eggplant's aroma to infuse into the rice for a unique 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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  Fresh Pork Lotus Root Dumplings

  Fresh meat lotus root pockets are a traditional Chinese dish, made by stuffing crispy and tender lotus slices with fragrant minced meat, then deep-fried. The lotus slices are crispy on the outside and tender inside, while the meat filling is juicy and full of flavor—these two elements complement each other perfectly, creating a unique and delicious taste.
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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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