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Baozi King (Suzhou Joy City Branch)

小吃快餐 · ⭐ 4.0

B1, Daiyue City Suzhou, 240 meters northwest of the intersection of Huangli Road and Yuyao Road

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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  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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  Preserved Meat Four Treasure Clay Pot Rice

  Laba Four Treasure Clay Pot Rice features fragrant rice as the base, combined with four types of cured meats—cured sausage, cured pork, cured duck, and cured fish—alongside fresh vegetables. Slow-cooked in a clay pot over low heat, the rice absorbs the rich oils and aromas of the cured meats, forming a crispy, flavorful layer of rice crust at the bottom.
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  Preserved Meat Hot Pot

  A Cantonese dish featuring preserved meats like sausage and bacon, slow-cooked with mushrooms and greens in a clay pot for rich flavor.
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  Royal腊味煲

  Lap chee Wong Bo is a traditional dish featuring premium cured meats such as腊肉 (cured pork) and腊肠 (cured sausage), along with a variety of seasonal vegetables. During preparation, the cured meats are sliced and combined with vegetables in a clay pot, then simmered slowly with an appropriate amount of clear broth until the ingredients meld together and develop a rich, aromatic flavor.
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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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  Sausage and Eggplant Baozi Rice Bowl

  Steamed rice with Chinese sausage and eggplant, made with premium Chinese sausage and fresh eggplant. The sausage is sliced and the eggplant cut into strips, then cooked together with rice. The rice absorbs the fat from the sausage and the freshness of the eggplant, resulting in a rich and layered flavor.
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  Cured Sausage and Eggplant Baozi Rice

  腊肠茄子煲仔饭以米饭为基础，加入切片腊肠和茄子一同焖煮。腊肠提供咸香风味，茄子吸收汤汁后软糯入味，米饭底部形成焦香锅巴。
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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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  Braised Chicken with Mushrooms

  Xianggu Mushroom Chicken Stew features chicken and mushrooms slowly simmered in a clay pot with water and seasonings until the chicken is tender and the mushrooms flavorful. The broth is rich, the chicken succulent, and the mushrooms silky.

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