Bao Zheng Dian · Clay Pot Rice (Xiangxue Branch)
小吃快餐 · ⭐ 3.4
Room 305, Building S4, Aoyuan Plaza, No. 1944, Kaichuang Avenue, Xinfugang Community, Luogang Subdistrict, Huangpu District
Dragon Mate tips
If you are traveling in China to visit Guangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at Room 305, Building S4, Aoyuan Plaza, No. 1944, Kaichuang Avenue, Xinfugang Community, Luogang Subdistrict, Huangpu District. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Three-Combination Clay Pot Rice, Braised Rice with Preserved Meats, Cantonese Sausage.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Guangzhou
- Category: 小吃快餐
- Rating: 3.4
- Address: Room 305, Building S4, Aoyuan Plaza, No. 1944, Kaichuang Avenue, Xinfugang Community, Luogang Subdistrict, Huangpu District
- Popular dishes: Three-Combination Clay Pot Rice, Braised Rice with Preserved Meats, Cantonese Sausage, Cured Sausage and Chicken Claypot Rice
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Dishes
Three-Combination Clay Pot RiceA classic Cantonese dish featuring rice cooked in a clay pot with three main ingredients: cured meat, chicken, and vegetables, resulting in a fragrant and flavorful meal.
Braised Rice with Preserved MeatsA fragrant rice dish cooked with preserved meats like cured sausage and pork, served in a clay pot for a crispy bottom layer and savory flavor.
Cantonese SausageCantonese sausage is made from pork through processes such as chopping, marinating, stuffing into casings, and sun-drying. It has a bright color, firm texture, and a unique sweet aroma, making it a traditional delicacy in Guangdong Province.
Cured Sausage and Chicken Claypot RiceLap cheung chicken claypot rice is a delicious main dish. It uses high-quality lap cheung (Chinese sausage) and tender chicken, cooked together with fragrant rice. The chicken is sliced thinly for quicker cooking and better flavor absorption. When the rice is nearly done, the chicken and lap cheung are added to the claypot, using its high heat to quickly steam the meat, preserving its tenderness. Finally, chopped scallions are sprinkled on top to add a touch of green color and fresh aroma.