Close

Bao Zi Huang (Nanjing Jiangbei Longhu Store)

小吃快餐 · ⭐ 4.1

B1 Floor, Longhu Plaza, No. 99 Wenjing Road

Dishes

• 

  Yunzhi Fish Cubes

  Yunzhi fish chunks are made from fresh fish meat, marinated and then coated with starch or batter before frying or pan-frying. Typically seasoned with scallions, ginger, garlic, soy sauce, and cooking wine, the dish offers a crispy exterior and tender interior with a delicious flavor.
• 

  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.
• 

  Multi-V Seaweed Salad

  Multivitamin Sea Cucumber Salad is a dish primarily made with sea cucumber, paired with vegetables rich in various vitamins and minerals such as carrots and green peppers, carefully prepared. The dish features vibrant colors, a refreshing taste, and abundant nutrition.
• 

  腊味三绝煲仔饭

  腊味三绝煲仔饭是一道经典的广式煲仔饭，主要食材包括腊肠、腊肉和腊鸭三种腊味，搭配丝苗米一同焖煮。制作时先将米和水放入砂煲中煮至半熟，再铺上切片的腊味，沿煲边淋入少许猪油，加盖用小火慢焖至米饭熟透、锅底形成金黄焦脆的锅巴。腊味的油脂与咸香渗入米饭，口感层次丰富，米饭粒粒分明，上层软糯，底层焦香，腊味咸鲜浓郁，回味悠长。
• 

  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.
• 

  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.
• 

  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.
• 

  Crispy Pork-stuffed Lotus Root

  Crispy Pork-stuffed Lotus Root is a classic Chinese dish made by stuffing seasoned pork into lotus root slices, coating in flour, and deep-frying until golden. The result is a satisfying crunch with tender, savory filling.

Reviews