Bao Ge Food (Hengjiang Branch)
粤菜 · ⭐ 3.7
No. 3, Ground Floor, Zhang Mingde Comprehensive Building, 'Xianxi' Plot, He Cun Yuelong Economic Cooperative
Dishes
Winter Melon Soup BaseA soup base made by stewing chicken bones, ham, and dried scallops inside a hollowed winter melon, resulting in a clear, fresh, and subtly sweet broth.
Signature Braised SquabFresh squab is marinated, then simmered slowly with soy sauce, sugar, cooking wine, and ginger until tender and flavorful.
Pan-fried Leek DumplingsPan-fried leek dumplings made with fresh leeks and pork, crispy on the outside and tender inside.
Aloe VeraAloe vera is a dish primarily made with fresh aloe vera. After peeling and slicing or cubing, it's blanched to remove bitterness, then mixed or cooked with seasonings. It can be flavored with honey, lemon juice, sugar, or combined with other vegetables or fruits.
SauceA sauce is a seasoning made by mixing various condiments, with main ingredients including soy sauce, vinegar, sugar, salt, chili peppers, garlic, ginger, and green onions. It is blended through stirring, simmering, or marinating to enhance the flavor of dishes.
Spicy Young PigeonSpicy Young Pigeon is made with fresh young pigeon marinated in spicy seasonings and then fried or braised, resulting in crispy skin and tender meat with a bold, aromatic flavor.
Fresh Pigeon with MilkFresh squab is a dish featuring young pigeons, typically marinated and then steamed, boiled, or stewed to preserve its tender texture. Ginger slices and scallions may be added for flavor and to reduce odor.
Fresh Meat BallsFresh meat balls are made from minced pork mixed with seasonings and shaped into balls, then boiled or steamed for a tender and flavorful dish.
Pigeon Kidney and Preserved Meat Clay Pot RiceA traditional Cantonese dish featuring pigeon kidneys, preserved meats, and fragrant rice cooked in a clay pot for a rich, savory flavor.