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BaoZi Huang (Zhubei Branch)

小吃快餐 · ⭐ 4.3

Ground-floor commercial space, Building 2, Zhubang 2000, Ciyun Temple, Balizhuang, Chaoyang Road (next to KFC)

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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  Pumpkin Soup

  Pumpkin soup is made primarily from fresh pumpkin, steamed and then blended into a smooth puree. A small amount of cream or coconut milk can be added to enhance the texture, while a pinch of salt and pepper adds flavor. The finished dish has a golden color, a silky texture, and emits a subtle pumpkin aroma.
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  Jiangnan Baby Bok Choy

  Jiangnan 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.
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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 with Chicken

  Lap cheung wok chicken is a Chinese dish featuring lap cheung and chicken. Chicken pieces are stir-fried with lap cheung, absorbing its fat for tenderness, while the lap cheung adds savory flavor. A touch of ginger and scallions enhances aroma.
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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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  Steamed Spare Ribs with Black Bean Sauce in Clay Pot Rice

  Steamed spare ribs with fermented black bean sauce in a clay pot is a traditional dish made primarily with spare ribs and rice. The spare ribs are first marinated in fermented black bean sauce to infuse flavor, then cooked together with rice in a clay pot over low heat. During the cooking process, the savory aroma of the ribs blends perfectly with the rice, and a crispy layer of rice crust forms at the bottom of the pot, offering a delightful crunch.
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  Braised Eggplant in Sauce

  Eggplant cubes are braised with sauce, enhanced with garlic, ginger, and green onions, then reduced to a thick consistency for full flavor absorption.
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  Braised Eggplant Baozi Rice

  Stir-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.
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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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