Bao Zi Huang (Sand Zhi Ship Branch)
小吃快餐 · ⭐ 4.1
Zone B, 4th Floor, Shazhi Boat, Moling Subdistrict, Mozhou East Road
Dishes
Double Special: Sausage & Bamboo Shoot Claypot RiceLap cheung xiang sun bao zai fan is rice cooked slowly in a clay pot with lap cheung sausage and fresh bamboo shoots, absorbing the savory fat from the sausage and the delicate aroma of the bamboo.
Signature腊味皇煲煲仔饭【Signature】Braised Rice with Seasoned Meat is made using premium腊肠 (Chinese sausage) and fragrant rice, prepared through traditional stewing techniques. The rice is soft and aromatic, with the fat from the腊肠渗透 into the grains, creating a rich texture. Served with a specially crafted sauce that adds a fresh and savory touch.
Classic Frozen Lemon TeaOld-fashioned lemon tea jelly made with fresh lemon slices, black tea, and syrup. Cool the tea, mix with lemon slices, add syrup to taste, then chill or freeze until solid. Refreshing with a tangy lemon aroma and subtle tea bitterness.
Spicy麻 Chicken Clay Pot RiceSpicy麻 chicken clay pot rice features chicken as the main ingredient, paired with rice, vegetables, and seasonings. The chicken is marinated in a spicy麻 sauce and then slow-cooked with rice in a clay pot, allowing the rice to absorb the aromatic flavors of the chicken.
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 Meat and Chicken Claypot RiceBraised腊味滑鸡煲仔饭 features rice with cured sausages, cured pork, and tender chicken, slowly cooked in a clay pot to blend flavors. The bottom layer forms crispy rice crust, with savory fats from the腊味渗透 into the grains and juicy chicken.
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.
Sliced Pork Belly in Clay PotA 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.
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.
Spicy Chicken Offal Clay Pot RiceSpicy chicken offal cooked with rice in a clay pot, seasoned with aromatic spices and served with vegetables.
Crispy Pork-stuffed Lotus RootCrispy Pork-stuffed Lotus Root is a classic Chinese dish made by stuffing seasoned pork into lotus root slices, coating in flour, and deep-frying until golden. The result is a satisfying crunch with tender, savory filling.
Black Pepper Beef Claypot RiceBlack pepper beef claypot rice is a dish primarily made with beef and rice. To prepare it, first slice the beef thinly and marinate it with black pepper and other seasonings. Next, place cooked rice into a clay pot, arrange the marinated beef slices on top, and sprinkle适量 of black pepper powder. Finally, heat the clay pot slowly over fire until the beef is fully cooked and the rice has absorbed the aroma of the meat and the spiciness of the black pepper, ready to be enjoyed.