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Sanbao Rice Shop · Seafood Home-style Dishes (Qianhai Liqun Branch)

Home-style Chinese cuisine · ⭐ 4.6

No. 40 Guizhou Road, Level 1, Liqun Qianhai Shopping Plaza

Dishes

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  Three Treasure Cold Noodles

  A refreshing cold dish made with potato noodles, cucumber, and carrot, dressed in a tangy sesame sauce for a crisp, zesty flavor.
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  Three Treasure Sweet and Sour Pork

  A Northeastern Chinese dish featuring crispy fried pork belly glazed in a sweet and sour sauce, often served with carrots, peppers, and onions.
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  Vegetable and Fruit Salad

  Fruit and vegetable salad is a healthy dish made from fresh fruits and vegetables. Main ingredients include lettuce, tomato, cucumber, apple, and various colorful fruits and vegetables, which are simply seasoned and mixed together for a delicious meal.
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  Spicy麻 Fish Slices

  Spicy麻鱼片 is a dish made with fresh fish slices and seasoned with Sichuan pepper, chili, scallions, ginger, and garlic. The fish slices are marinated, then stir-fried or blanched, and mixed with the aromatic spicy麻 sauce to absorb its flavor.
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  Juicy Beef Brisket

  Juicy beef brisket is primarily made with beef brisket, which is blanched and then simmered with aromatics such as green onions, ginger, and star anise to make the meat tender and flavorful, with a rich broth. During cooking, soy sauce and sugar are typically added to give the dish a glossy red color and a complex taste.
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  Sea Cucumber Rice Toss

  Sea cucumber rice is a delicious seafood dish made primarily with fresh sea cucumbers and high-quality rice. The preparation involves cutting the sea cucumbers into segments, stir-frying them with seasonings, then mixing them with cooked rice and thoroughly blending to allow the savory juices of the sea cucumbers to infuse into the rice, creating a unique oceanic flavor.
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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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  Braised Yellow Croaker in Clay Pot

  A dish featuring fresh yellow croaker fish, seasoned with ginger, scallions, and garlic, slowly braised in a clay pot for tender, flavorful meat and rich broth.
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  Braised Taro in Clay Pot

  Pot-bellied clay pot taro is a dish featuring Lishui taro as the main ingredient. The taro is cubed, placed in a clay pot with broth or water, and slowly stewed until soft and flavorful. It's often paired with thin slices of pork or cured meat for aroma, and seasoned lightly with salt or soy sauce.
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  Premium Maoxuewang

  Premium Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, beef tripe, and mung bean sprouts. Through careful cooking, the ingredients blend perfectly in a spicy and numbing broth, creating a rich and layered flavor experience.
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  Water Chestnut Pork Dumplings

  Steamed dumplings filled with pork and water chestnut, pan-fried until golden brown on the bottom.
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  Crispy No-Grease Roast Duck

  Crispy but not greasy roast duck is made from tender Peking ducks, carefully marinated and roasted. The whole duck has a bright red color, crispy skin and tender meat, paired with thin as a cicada's wing pancakes, scallion strips, and sweet bean sauce, creating a delicious blend of tradition and modernity.
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  Qingdao Sea Intestine Rice Bowl

  A dish featuring fresh sea intestines, stir-fried with rice, eggs, and vegetables for a savory and satisfying meal.
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  Qingdao Old Fried Pork

  A traditional Shandong dish made by marinating pork belly, coating it in starch batter, and deep-frying until golden and crispy.
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  Braised Yellow Croaker with Chinese Szechuan Pepper Shoots

  Braised Yellow Croaker with Chinese Szechuan Pepper Shoots is a Chinese dish made with fresh Chinese Szechuan pepper shoots and yellow croaker. The yellow croaker is blanched and mixed with the shoots, resulting in a tender and fragrant taste.

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