Huaji Boiled Rice Bowl · Traditional Cantonese Boiled Rice (Sanyuanli Vanke Li Branch)
小吃快餐 · ⭐ 4.5
No. 33 Jichang Road, Sanyuanli Vanke Li (Project), Units 120–121, 1st Floor
Dishes
Spicy Fish Belly and Spicy Pork Ribs Baozi RiceSpicy fish belly and spicy pork ribs served over rice, a flavorful fusion dish.
Signature Sun-Dried Preserved Meat Baozi RiceA fragrant rice dish made with sun-dried sausages and cured meats, slow-cooked in a clay pot until the rice develops a crispy bottom layer.
Fig and Sea Coconut Stewed Free-range Chicken SoupA nourishing soup made by slow-cooking free-range chicken with figs and sea coconut, resulting in a light and refreshing flavor.
Shagiang Chicken Beef Pork PattiesA flavorful Chinese dish combining chicken, beef, and pork with ginger for a savory, aromatic taste.
Steamed腊味 Four Treasure Baozi RiceA fragrant rice dish featuring steamed cured meats—sausage, pork, duck, and fish—slow-cooked with rice to absorb rich flavors and form a crispy bottom layer.
Stewed Chicken with Mushrooms in Clay PotStewed chicken with mushrooms in a clay pot, a Chinese dish made with chicken and mushrooms, cooked in a clay pot. The chicken is tender and the mushrooms are delicious.- American Ginseng and Poria Chicken SoupA nourishing chicken soup made with American ginseng and poria, slow-cooked for rich flavor and health benefits.
Stewed Golden Oyster, Lap Cheong, and Spanish Mackerel Claypot RiceA rich claypot rice dish featuring sun-dried golden oysters, cured sausage, and Spanish mackerel, slow-cooked to perfection.
Shunde Roasted Eel with Honey Glazed Chicken Rice BowlShunde Roasted Eel with Honey Glazed Chicken Rice Bowl is a Cantonese dish, mainly consisting of roasted eel, chicken cutlets, and rice. The eel is roasted and paired with chicken cutlets glazed with honey, then heated in a clay pot.
Braised Chicken and Spare Ribs with Shiitake Mushroom Baozi RiceA savory Cantonese dish featuring tender chicken, fragrant shiitake mushrooms, and seasoned spare ribs served over steamed rice in a clay pot.