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Da Rong He (Zijing Branch)

Sichuan cuisine · ⭐ 4.2

No. 68, Zijing South Road

Dishes

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  Traditional Zhongcha Duck

  Traditional Zhongcha Duck is a Chinese dish made primarily from duck meat, processed through marination and smoking. The main ingredients include duck, camphor wood, and tea leaves, giving it a unique aroma and flavor.
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  Mashed Potatoes

  Mashed potatoes is a home-style dish primarily made from potatoes. The preparation method typically involves boiling the potatoes, peeling them, and then mashing them into a smooth consistency. Depending on personal taste, ingredients such as milk, butter, salt, and pepper can be added and mixed thoroughly.
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  Spicy Frog Legs in Dry Pot

  Dry Pot Frog is a dish featuring frog legs as the main ingredient, stir-fried with various spices and vegetables. The frog meat is tender and becomes deliciously flavorful after cooking, with an aromatic fragrance. The dry pot method preserves the dish's dry and fragrant characteristics, while the addition of vegetables enhances the textural layers.
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  Red Start

  Opening Red is a stir-fry dish made with pork, green pepper, and red pepper. Sliced pork is stir-fried with chopped green and red peppers and seasoned appropriately.
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  Salt-Embraced Fish

  A dish of fresh fish marinated in salt and steamed, resulting in tender, savory meat.
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  Signature Steamed Shrimp

  Signature steamed shrimp dish made with fresh large shrimp, garlic, ginger, scallions, and other seasonings, cooked at high temperature. The shrimp meat is firm and tender with rich aroma.
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  Spicy麻 Chicken

  Spicy麻 chicken is a dish made primarily with chicken and seasoned with Sichuan pepper, green onion, ginger, and other ingredients. The chicken is carefully prepared to ensure a tender texture, then drizzled with a specially crafted spicy麻 sauce, making the entire dish rich in numbing and fragrant flavors with a unique taste.
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  Ginger Pork Trotter

  Shagiang pork trotters is a dish made by stewing pork trotters with ingredients like galangal, garlic, and ginger. After blanching, the trotters are simmered slowly with galangal, scallions, and star anise until tender and infused with galangal's aroma.
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  Xiang-Style Stir-Fried Pork

  Xiang-style stir-fried pork with green peppers is a traditional Hunan dish using pork belly and green peppers. Pork slices are stir-fried to release oil, then combined with green peppers, garlic, and ginger, seasoned and cooked to perfection.
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  Steamed Bok Choy

  Steamed bok choy is a Chinese dish featuring fresh bok choy blanched briefly in boiling water, then drained and served with a sauce or plain. Simple preparation highlights the natural flavor of the vegetable.
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  Stone Pot Triangular Peak

  A dish featuring fresh vegetables and meat cooked in a heated stone pot, offering rich flavors and layered textures.
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  First Bone

  A dish made with pork spine bones, typically simmered or braised until tender, offering rich marrow flavor and savory taste.
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  Steamed Pork Ribs with Glutinous Rice

  Stuffed glutinous rice with pork ribs is a Chinese dish primarily made with pork ribs and glutinous rice. The pork ribs are marinated and then mixed with soaked glutinous rice before being steamed in a steamer. During preparation, seasonings such as soy sauce, cooking wine, and ginger slices are typically added to flavor the ribs, allowing the glutinous rice to absorb the meaty aroma and become soft and sticky.
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  Fried Shrimp Balls in Egg White

  A dish of tender shrimp balls made with egg white and starch, deep-fried to a golden crisp and served with a light sauce.
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  Jumping Rabbit

  A Sichuan dish made with rabbit meat stir-fried quickly with chili and Sichuan peppercorns, delivering a spicy and numbing flavor.
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  Golden Soup Health Pot

  A nourishing pot dish made with golden broth and health-promoting ingredients like goji berries, Chinese yam, and chicken, simmered slowly for rich flavor and wellness.
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  Noodles and Frog Stir-fry

  A Chinese home-style dish featuring tender frog meat and soft noodles, simmered in a savory-spicy sauce.

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