Baozi Huang (Wanda Mau Store)
小吃快餐 · ⭐ 3.9
No. 181 Xianlin Avenue

Dishes
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.
Multi-V Seaweed SaladMultivitamin Sea Cucumber Salad is a dish primarily made with sea cucumber, paired with vegetables rich in various vitamins and minerals such as carrots and green peppers, carefully prepared. The dish features vibrant colors, a refreshing taste, and abundant nutrition.
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.
Bamboo Mushroom Duck StewBamboo fungus and old duck stew is made with old duck as the main ingredient, combined with bamboo fungus, ham, goji berries, and other ingredients, slowly simmered over low heat. The old duck is first blanched to remove any odor, then placed in a steaming bowl with bamboo fungus and ham, adding an appropriate amount of water, and steamed for several hours to create a rich broth and well-infused flavors.
Laba Flavor BurgerA flavorful burger featuring cured sausages and meats, served in a soft bun with fresh vegetables for a savory experience.
Cured Sausage with ChickenLap 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.
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.
Cured Sausage with Bamboo ShootsLachang Xiangsun is a dish made primarily with腊肠 and fresh bamboo shoots. Sliced腊肠 is stir-fried with peeled and cleaned bamboo shoots, allowing the fat from the腊肠 to infuse into the shoots, making them tender and crisp with a rich aroma.
Bamboo Mushroom and Pork Rib StewTea Tree Mushroom and Pork Spine Stew in a Steamer Bowl: Fresh tea tree mushrooms and pork spine are the main ingredients. Wash and cut the tea tree mushrooms into segments, blanch the pork spine to remove blood residue, then place both ingredients with适量 of water into a steamer bowl. Add ginger slices and cooking wine, and slowly stew until the meat is tender and the mushroom aroma fills the air. Finally, season with salt and sprinkle with chopped green onions.
Signature Preserved Meat Four TreasuresA classic Cantonese dish featuring four types of preserved meats—sausage, pork, duck, and fish—marinated, air-dried, and steamed to perfection for rich aroma and deep flavor.
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.
Spicy Chicken Offal Clay Pot RiceSpicy chicken offal cooked with rice in a clay pot, seasoned with aromatic spices and served with vegetables.