Da Sheng Gong Bao Zai Fan (Shangye Dadao Branch)
其他美食 · ⭐ 3.6
No. 62-3 Shangye Avenue
Dishes
Three Delicacies Clay Pot RiceA rice dish cooked in a clay pot with fresh shrimp, chicken, and cured meat, resulting in fragrant rice and crispy bottom layer.
Curry Beef and Potato Baozi RiceA flavorful dish featuring beef, potatoes, and curry sauce served over rice, slow-cooked to perfection.
Stewed Chicken and Intestine Baozi RiceA Cantonese dish featuring stewed pork intestine and tender chicken, cooked with rice in a clay pot to create a fragrant, crispy-bottomed meal.
Ginger Beef Baozi RiceGinger beef stir-fried with rice cooked in a clay pot, forming a crispy bottom layer of rice.
Cantonese腊肠 Baozi RiceCantonese sausage clay pot rice is made by steaming rice with slices of Cantonese sausage and greens in a clay pot over low heat. The sausage fat infuses the rice, making each grain distinct and fragrant, while the combination creates a crispy bottom layer known as 'guoba'.
Steamed Fresh SquidA Cantonese dish featuring fresh squid quickly blanched in boiling water, served with ginger and scallions for a light and savory taste.
Perilla Pork Intestine Claypot RiceMade with pork intestines, perilla leaves, ginger, and garlic, simmered and steamed together with rice. The rice absorbs the flavorful broth, resulting in a rich, aromatic dish.
Water Chestnut and Sugarcane DessertA refreshing Chinese dessert made from sugarcane and water chestnut, simmered with rock sugar for a naturally sweet taste.
Braised Chicken with Mushrooms in Clay Pot RiceXianggu 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.
Fresh Beef Bone and Pig Bone Soup with AstragalusA nourishing soup made with fresh beef and pig bones, simmered with Astragalus root for a rich, savory flavor.