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Baozi King (Hongkou Longzhi Dream Store)

小吃快餐 · ⭐ 4.0

Units B2-K63–K64, No. 388, Xi Jiangwan Road

Dishes

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  Four-Flavor Mushroom King Soup

  A rich soup made with four types of wild mushrooms and chicken or pork bones, simmered slowly to bring out deep umami flavor.
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  Hand-Beaten Iced Lemon Tea

  Hand-beaten frozen lemon tea is made with fresh lemon slices and black tea, combined with ice cubes and syrup. It is manually pounded to fully blend the lemon juice with the tea liquid, creating a refreshing cold drink. Main ingredients include lemon, black tea, ice cubes, and syrup.
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  Sea Breeze Coconut Chicken Steamed Bowl

  Sea breeze coconut chicken stew pot is made with fresh coconut water as the broth, combined with chicken, goji berries, ginger slices, and other ingredients, then slowly steamed over water. Main ingredients include a whole coconut, chicken thigh or breast meat, and a small amount of seasonings.
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  Corn and Water Chestnut Steamed Bowl

  A traditional Chinese soup dish made by steaming sweet corn and water chestnuts with meat or chicken, offering a refreshing and delicate 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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  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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  Signature腊味四宝 Baozi Rice with Four Delicacies

  Braised rice with four cured meats—sausage, pork, duck, and fish—on fragrant rice, topped with greens and sauce, slow-cooked in a clay pot.
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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 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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  Black Pepper Beef Stew

  A savory stew featuring tender beef and black pepper, slow-cooked with vegetables for a rich, aromatic flavor.

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