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Baoza Huang Bao Fan (Beijing Super Hengsheng Hui Dian)

小吃快餐 · ⭐ 4.3

No. 1 Courtyard, Beiqing Road

Dishes

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  Double Preserved Meat Baozi Rice

  Double腊煲仔饭 features fragrant rice as its base, combined with two types of cured meats—cured pork and cured sausage. Slow-cooked in a clay pot over low heat, the rice absorbs the oils and aroma from the cured meats, forming a crispy bottom layer known as 'guoba'. The ingredients are simple, but the preparation emphasizes precise control of heat.
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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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  Kimchi

  Kimchi is a traditional food made primarily from vegetables that undergo pickling and fermentation. Main ingredients include cabbage and radish, which are seasoned with salt, chili powder, garlic, ginger, and other spices, then placed in sealed containers to naturally ferment, resulting in a unique sweet and sour flavor.
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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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  Braised Rice with Preserved Meats

  Braised rice with preserved meats such as cured sausages and cured pork, cooked with rice and seasonings in a clay pot over low heat. The flavor is rich, the preserved meats are fresh, and the rice absorbs the broth.
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  Cured Sausage and Chicken Stew

  Stir-fried chicken with Chinese sausage stewed in a clay pot with ginger and scallions. Chicken and sausage cooked slowly until tender, absorbing the rich flavors. Reddish color, soft meat, and aromatic sausage.
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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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  Black Gold Cordyceps Warm Soup

  Black gold Cordyceps warm soup is primarily made with Cordyceps, paired with chicken or pork, and seasoned with辅料 such as ginger slices and goji berries. It is slowly simmered in clear water to create a clear broth where the Cordyceps and meat blend harmoniously, resulting in a nutritious dish.

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