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Baozi Huang (Qingdao Wanda City Branch)

小吃快餐 · ⭐ 3.8

P210, N-Square Park, Basement Level 2, Phase I, China Resources MixC Qingdao, No. 6A Shandong Road

Dishes

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  Classic Frozen Lemon Tea

  Old-fashioned lemon tea jelly made with fresh lemon slices, black tea, and syrup. Cool the tea, mix with lemon slices, add syrup to taste, then chill or freeze until solid. Refreshing with a tangy lemon aroma and subtle tea bitterness.
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  Finger-Licking Fish Pieces

  Finger-licking fish chunks are made from fresh fish meat, cut into pieces, marinated, and then fried until golden and crispy. The outer layer is香脆 (crispy), while the inside remains tender and juicy, paired with a special sauce to create a unique flavor.
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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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  Steamed Pumpkin Soup

  A creamy soup made by steaming pumpkin with chicken or ham, offering a smooth and savory flavor.
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  Bamboo Mushroom Duck Stew

  Bamboo fungus and old duck stew is made with old duck as the main ingredient, combined with bamboo fungus, ham, goji berries, and other ingredients, slowly simmered over low heat. The old duck is first blanched to remove any odor, then placed in a steaming bowl with bamboo fungus and ham, adding an appropriate amount of water, and steamed for several hours to create a rich broth and well-infused flavors.
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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 and Chicken Claypot Rice

  Lap 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.
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  Sausage and Eggplant Stir-fry

  A classic Chinese home-style dish where eggplant is stir-fried with sausage, absorbing its rich flavor for a savory, satisfying meal.
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  Signature Preserved Meat Four Treasures

  A classic Cantonese dish featuring four types of preserved meats—sausage, pork, duck, and fish—marinated, air-dried, and steamed to perfection for rich aroma and deep flavor.
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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

  Xianggu Hua Ji is a Chinese dish made primarily with chicken and mushrooms. Chicken pieces are marinated, then stir-fried or steamed with rehydrated mushrooms. A small amount of starch thickens the sauce, making the chicken tender and the mushrooms fragrant.

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