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Singaporean Rice Bowl House (Baisha Road Branch)

小吃快餐 · ⭐ 4.4

Shop Units No. 1 and No. 2, Baisha Road School Frontage Building (adjacent to Xi'an No. 53 Middle School)

Dishes

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  Pork Ribs V

  Pork Ribs V is a dish made with pork ribs marinated and deep-fried, then stir-fried with a secret sauce, offering a crispy exterior and tender meat.
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  Momo Mung Bean Soup

  Momo Mung Bean Soup is a dessert made mainly from mung beans, sugar, and water, cooked to make a sweet soup. It has a refreshing taste and is a popular summer drink.
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  Hong Kong-style Sausage

  Hong Kong-style sausage is a traditional cured meat made from pork seasoned with soy sauce, sugar, wine, and spices, then stuffed into casings and air-dried or smoked for a savory, slightly sweet flavor.
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  Hong Kong Style Lap Cheong Rice in Clay Pot

  A traditional Hong Kong dish featuring rice cooked with lap cheong (Chinese sausage), often with chicken or other meats, served in a clay pot with a crispy bottom layer.
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  Fresh Fish Slice Porridge

  Fresh fish slices are cooked in rice porridge, with rice first softened then quickly added to the fish for a tender texture. Served with ginger threads and scallions, minimal seasoning highlights natural flavors.
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  Century Egg and Pork Porridge

  Preserved egg and lean pork congee is a traditional Chinese porridge dish, primarily made with preserved eggs, lean pork, and rice. The method involves cooking rice into a porridge, then adding pre-prepared preserved eggs and lean pork, continuing to simmer until the ingredients are fully cooked and the porridge reaches a thick consistency.
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  Red Bean Zongzi

  A traditional Chinese rice dumpling filled with sweet red bean paste, wrapped in bamboo leaves and steamed to perfection.
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  Mung Bean Soup

  Mung bean soup is a refreshing dessert made primarily from mung beans and rock sugar. The preparation involves soaking the mung beans, then boiling them until tender, followed by adding rock sugar and stirring until it reaches a sandy texture. It has a smooth, delicate texture and a naturally sweet, refreshing taste.
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  Sliced Chicken and Sausage Claypot Rice

  A classic Cantonese dish featuring tender chicken, sausage, and fragrant rice cooked in a clay pot, resulting in a crispy bottom layer and rich flavors.
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  Cured Meat and Char Siu Rice in Clay Pot

  Congee with preserved meats and char siu, cooked slowly in a clay pot. Rice forms a crispy crust, infused with savory fats from the meats. Served with greens and soy sauce.
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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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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
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  Fish Ball Soup

  Fish ball soup is made by cooking fish balls crafted from fresh fish meat in water or broth. Main ingredients include fish, egg white, starch, and seasonings. Fish balls are typically round and smooth. Add葱姜, salt, or vegetables and seafood to enhance flavor.
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  Black Pepper Beef Baozi Rice

  A savory dish of tender beef strips stir-fried with black pepper and served over fragrant rice in a clay pot, creating a rich, aromatic meal.

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