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Bao Bao Hao (Chaoyang Store)

Cantonese cuisine · ⭐ 4.4

No. A12, Chaoyangmen North Street

Dishes

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  Original Flavor Watercress

  A dish made with fresh watercress, lightly stir-fried or blanched and drizzled with a touch of sesame oil to preserve its natural sweetness and crisp texture.
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  Salted Fish and Eggplant Stew

  咸鱼茄子煲 is a home-style dish primarily made with salted fish and eggplant. The salted fish is first pan-fried until fragrant, then combined with eggplant in a clay pot and slowly stewed with seasonings until the eggplant becomes tender and soft, perfectly blending the savory aroma of the salted fish with the silky texture of the eggplant.
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  Stir-Fried Bullfrog with Sauce

  Stir-fried bullfrog is a dish featuring bullfrog as the main ingredient, typically cooked with garlic, ginger, chili, and other seasonings in a clay pot using soy sauce and cooking wine, then quickly stir-fried over high heat to create a unique aroma and crispy flavor.
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  Stir-Fried Intestines

  Stir-fried pork intestines with garlic, ginger, and chili in a clay pot over high heat, seasoned with soy sauce, cooking wine, and oyster sauce for a flavorful, tender texture.
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  Stir-Fried Crispy Intestine

  Zi Zi Cui Chang is a dish made primarily from pork intestines, stir-fried with garlic, ginger, and various seasonings. The pork intestines are carefully prepared to maintain their crisp texture, then quickly stir-fried at high heat with aromatic spices. The sizzling sound produced when the dish is served gives it its name.
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  Shagiang Stewed Chicken

  A Cantonese dish featuring chicken stewed with sand ginger, garlic, and chili in a clay pot or wok until fragrant and tender.
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  Galangal-Flavored Chicken

  Shagiang chicken is a dish made with chicken and seasoned with沙姜, garlic, and green onion. Chicken pieces are marinated, then stir-fried with沙姜 slices to absorb its unique aroma, resulting in tender and flavorful meat.
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  Stoneware Seafood Tofu

  Stoneware Seafood Tofu is a dish made primarily with soft tofu and various seafood ingredients such as shrimp, squid, and clams, cooked in a heated stoneware pot. The tofu and seafood blend together in the high-heat stoneware, locking in freshness and creating a rich, flavorful texture.
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  Stone Pot Crab Roe Tofu

  Stone pot crab roe tofu is made primarily with soft tofu, combined with fresh crab roe and crab meat, carefully prepared to perfection. The tofu is tender and smooth, while the crab roe is rich and aromatic. This dish offers a complex flavor profile and a deliciously savory broth, making it a culinary delight that balances both nutrition and taste.
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  Secret Flavor Chicken Stew

  Spicy chicken stew features chicken with potatoes, carrots, and green peppers, simmered in a secret sauce. Chicken is marinated and slow-cooked in a clay pot for rich flavor.
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  Cured Meat Clay Pot Rice

  Laba rice is a traditional dish made primarily with腊肠 and腊肉, combined with fragrant rice and water, carefully stewed to perfection. During cooking, the fats from the腊肠 and腊肉 blend perfectly with the rice, creating a unique flavor.
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  Garlic Fried Pork Ribs

  Garlic-flavored spare ribs made from pork ribs, marinated, deep-fried until crispy outside and tender inside, then stir-fried with sautéed garlic, scallions, ginger, and seasonings. Golden color, rich aroma, and crispy texture.
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  Shunde Fried Milk

  Steamed milk pudding is a traditional Cantonese dessert made with fresh milk as the main ingredient, mixed with sugar and starch, then refrigerated until it solidifies. It is then cut into pieces, coated in a crispy batter, and deep-fried in hot oil until golden and crunchy.

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