Bao Zi Huang (Long Hu Bei Yuan Tian Jie Dian)
小吃快餐 · ⭐ 4.4
A Hall, B1-21, Longhu Beijing Beiyuan Tianjie, No. 19 Beiyuan East Road Courtyard
Dishes
Three Pepper Beef Claypot RiceThree-pepper beef claypot rice features rice with sliced beef, green pepper, red pepper, and yellow pepper, slowly stewed or simmered to blend flavors. Beef and three peppers are gently cooked in a pot, allowing the rice to absorb the rich meat and pepper aromas.- Signature腊味 Four TreasuresSignature腊味四宝 features cured sausage, pork, fish, and duck, sliced and stir-fried or steamed with vegetables to preserve their unique flavors.
Jiangnan Baby Bok ChoyJiangnan baby bok choy features fresh, tender bok choy as the main ingredient, gently cooked to preserve the vegetable's natural fragrance. The preparation includes washing, drying, quick stir-frying, and seasoning with a moderate amount of salt and chicken essence, resulting in a vibrant green color and a naturally sweet taste.
Sea Breeze Coconut Chicken Steamed BowlSea breeze coconut chicken stew pot is made with fresh coconut water as the broth, combined with chicken, goji berries, ginger slices, and other ingredients, then slowly steamed over water. Main ingredients include a whole coconut, chicken thigh or breast meat, and a small amount of seasonings.
Corn and Water Chestnut Steamed BowlA traditional Chinese soup dish made by steaming sweet corn and water chestnuts with meat or chicken, offering a refreshing and delicate flavor.
经典虫草花瘦肉炖盅经典虫草花瘦肉炖盅是一道营养丰富的粤式炖汤。以猪瘦肉为主料，搭配名贵滋补的虫草花，辅以红枣、枸杞等食材，经长时间隔水慢炖而成。汤色清澈金黄，肉质酥烂，虫草花特有的菌香与瘦肉鲜味完美融合，口感清润甘甜，味道鲜美醇和，具有温补养生的功效。
腊味三绝煲仔饭腊味三绝煲仔饭是一道经典的广式煲仔饭，主要食材包括腊肠、腊肉和腊鸭三种腊味，搭配丝苗米一同焖煮。制作时先将米和水放入砂煲中煮至半熟，再铺上切片的腊味，沿煲边淋入少许猪油，加盖用小火慢焖至米饭熟透、锅底形成金黄焦脆的锅巴。腊味的油脂与咸香渗入米饭，口感层次丰富，米饭粒粒分明，上层软糯，底层焦香，腊味咸鲜浓郁，回味悠长。
Four Treasure Preserved MeatsLaba Four Treasures is a Chinese dish featuring cured sausage, cured pork, cured fish, and cured duck. Sliced and steamed or stir-fried together, it preserves the unique flavor of cured meats.
Preserved Meat Four Treasure Clay Pot RiceLaba Four Treasure Clay Pot Rice features fragrant rice as the base, combined with four types of cured meats—cured sausage, cured pork, cured duck, and cured fish—alongside fresh vegetables. Slow-cooked in a clay pot over low heat, the rice absorbs the rich oils and aromas of the cured meats, forming a crispy, flavorful layer of rice crust at the bottom.
Cured Sausage and Chicken Claypot RiceLap 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.
Braised Eggplant Baozi RiceStir-fried eggplant baozi rice is a delicious main course. Fresh eggplants are cooked with a special sauce, resulting in soft and flavorful eggplant. The cooked eggplant is then combined with fragrant rice and simmered together, allowing the rice grains to absorb the savory aroma of the eggplant and the rich taste of the sauce, creating a complex and satisfying flavor.
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.
Black Pepper Beef Claypot Rice with EggBlack pepper beef claypot rice with egg is a dish based on rice, seasoned with marinated beef, black pepper sauce, and eggs, cooked in a clay pot until the bottom is slightly crispy. Beef and sauce are layered over the rice, and eggs are poured in to form soft egg flowers using residual heat.
Black Gold Cordyceps Warm SoupBlack gold Cordyceps warm soup is primarily made with Cordyceps, paired with chicken or pork, and seasoned with辅料 such as ginger slices and goji berries. It is slowly simmered in clear water to create a clear broth where the Cordyceps and meat blend harmoniously, resulting in a nutritious dish.