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Baozi Huang (Changtai Plaza Store)

小吃快餐 · ⭐ 4.0

Unit 15-3, Basement Level 1, Changtai Plaza, Zhangjiang Town

Dishes

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  Hand-Beaten Iced Lemon Tea

  Hand-beaten frozen lemon tea is made with fresh lemon slices and black tea, combined with ice cubes and syrup. It is manually pounded to fully blend the lemon juice with the tea liquid, creating a refreshing cold drink. Main ingredients include lemon, black tea, ice cubes, and syrup.
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  Spicy麻 Chicken Clay Pot Rice

  Spicy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.
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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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  Fried Fish Cubes

  Fried fish cubes are made by coating fish pieces in batter or starch and deep-frying until golden and crispy, offering a crunchy exterior and tender interior.
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  Corn and Water Chestnut Soup

  A light soup made with sweet corn and water chestnuts, offering a refreshing and subtly sweet flavor.
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  Royal Clay Pot Rice

  A classic Cantonese dish featuring rice cooked with preserved meats or chicken in a clay pot, resulting in fragrant rice and crispy bottom layer.
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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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  Four Treasure Preserved Meats

  Laba Four Treasures is a Chinese dish featuring cured sausage, cured pork, cured fish, and cured duck. Sliced and steamed or stir-fried together, it preserves the unique flavor of cured meats.
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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 Bamboo Shoot Claypot Rice

  Lap cheong and bamboo shoot clay pot rice is made by slow-cooking rice with slices of lap cheong and fresh bamboo shoots in a clay pot. The lap cheong adds rich aroma, the bamboo shoots bring crispness, and the rice absorbs the flavors, forming a crispy bottom layer known as 'guoba'.
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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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