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煲仔皇(上海万象城店)

小吃快餐 · ⭐ 4.0

No. 1599 Wuzhong Road, MixC World Shopping Center, LG1

Dishes

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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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  Three Pepper Spicy Beef Stew

  Three-pepper spicy beef stew features beef chunks cooked with green pepper, red pepper, and chili peppers. The beef becomes tender and flavorful, while the peppers infuse their aroma into the broth.
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  Preserved Vegetable Braised Pork Stew

  A traditional Chinese dish featuring braised pork belly and preserved vegetables, slow-cooked to perfection for rich, savory flavor.
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  Egg and Beef Claypot Rice

  Wok-fried beef and egg clay pot rice features seasoned beef slices and raw egg over rice, slow-cooked in a clay pot to absorb flavors and form crispy rice crust. Ingredients include rice, beef, eggs, greens, and seasonings.
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  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。
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  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。
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  Braised Delicacy Rice in Clay Pot

  Labaui Huang Bao Bao Zhi Fan is a rice dish made with fragrant rice as the base, paired with cured meats such as lap cheong (Chinese sausage), cured pork, and cured duck.适量 water or broth is added and simmered over low heat until the rice absorbs the rich flavors of the cured meats, forming a crispy rice crust at the bottom. Finally, chopped green onions or cilantro are sprinkled on top for garnish.
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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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  Sausage and Eggplant Stew

  A Chinese stew featuring sausage and eggplant, slow-cooked with soy sauce and garlic for a savory, aromatic dish.
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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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  Snow Cabbage Bamboo Shoots and Lap Cheong Stew

  A hearty stew featuring snow cabbage, bamboo shoots, and lap cheong, simmered to blend savory flavors.
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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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  Black Pepper Beef Claypot Rice

  Black 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.

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