Bozilin Canteen · Clay Pot Rice · Cantonese Stews
小吃快餐 · ⭐ 3.7
Yiqu, Qishan Middle Road, Shiqi Town
Dishes
Claypot Rice with Shiitake Mushrooms and Silky ChickenClaypot Rice with Shiitake Mushrooms and Silky Chicken is a classic Cantonese claypot rice dish. Main ingredients include boneless chicken thigh, dried shiitake mushrooms, fragrant rice, and leafy greens. The fragrant rice is first partially cooked in a claypot. Marinated chicken pieces (with light soy sauce, oyster sauce, sugar, and starch) and rehydrated shiitake mushrooms are then placed on top of the rice. A small amount of the marinade and mushroom soaking liquid is drizzled over. The pot is covered and simmered over medium-low heat until the rice is fully cooked and the chicken is tender. A little oil may be added around the pot's edge before serving to create a crispy rice crust. The dish features rice infused with the savory flavors of chicken and mushrooms, tender chicken, soft mushrooms, and a fragrant crispy bottom.
冬菇滑鸡煲仔饭冬菇滑鸡煲仔饭以米饭为基础，加入新鲜鸡肉和干香菇，通过砂锅慢煮使食材味道融合。鸡肉滑嫩，香菇吸饱汤汁，米饭底部形成香脆锅巴。
Braised Chicken with Dried Mushrooms RiceA savory dish of tender chicken and dried mushrooms simmered in a rich sauce over rice, popular in Cantonese cuisine.
Tender Beef Baozi RiceTender beef slices cooked with rice in a clay pot, creating a fragrant dish with crispy rice at the bottom and savory meat flavor.
Sea Coconut and Snow Pear Stewed Pork TenderloinSea Coconut and Snow Pear Stewed Pork Tenderloin is a slow-cooked soup dish. Main ingredients include pork tenderloin, sea coconut (dried slices of a palm fruit commonly used in soups), and snow pear (typically peeled, cored, and cut into pieces). The basic preparation method involves blanching the pork to remove impurities, then placing it in a stewing pot with cleaned sea coconut and pear pieces. Add an appropriate amount of water and simmer over low heat for an extended period until the meat becomes tender and the flavors meld. The finished soup is clear and has a subtly sweet taste.
Classic Cantonese Cured Meat DuoA classic Cantonese dish featuring cured sausage and pork, traditionally air-dried and steamed to preserve rich flavor and texture.
Classic Char Siu and Lap Cheong Baozi RiceA traditional Cantonese dish featuring fragrant rice cooked with char siu and lap cheong, served with a crispy bottom layer and fresh vegetables.
Dried Vegetable and Pork Rib SoupA nourishing soup made with pork ribs and dried vegetables, slowly simmered to extract rich flavors and nutrients.
Steamed Spare Ribs with Black Bean Sauce in Clay Pot RiceSteamed 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.
Fermented Black Bean Fish Belly Clay Pot RiceFermented Black Bean Fish Belly Clay Pot Rice is a Hong Kong-style clay pot rice dish. Main ingredients include fresh fish belly (commonly grass carp or sea bass), fermented black beans (douchi), minced garlic, shredded ginger, and long-grain rice. The rice is partially cooked in a clay pot, then marinated fish belly pieces seasoned with black beans, garlic, ginger, and soy sauce are placed on top. The pot is covered and simmered over medium-low heat until the rice is fully cooked, the fish is tender, and a crispy rice crust forms at the bottom. The dish features fragrant rice infused with the savory flavors of fish and black bean sauce, with tender, flavorful fish belly.
Chicken Bone Herb and Pork Rib SoupA nourishing soup made with chicken bone herb and pork rib, slowly simmered to blend flavors and nutrients for a fresh, savory taste.