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Rong Shen Noodle Shop

小吃面食 · ⭐ 4.2

No. 1478 Gumei Road, Gumei Subdistrict (180 meters on foot from Exit 2 of Hongmei Road Metro Station)

Dishes

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  Sizzling Eel Noodles

  A dish of fresh eel strips stir-fried with aromatics and hot oil, tossed with cooked noodles for a savory, slightly spicy flavor.
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  Spicy Pig Intestines

  A spicy Sichuan dish made with pig intestines stir-fried over high heat, seasoned with chili, garlic, and fermented bean paste for a bold, aromatic flavor.
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  Spicy Intestine Noodles

  Spicy intestine noodles made with braised pork intestines, chili, and Sichuan peppercorns, served over chewy noodles in a rich broth.
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  Pork Liver and Intestine Noodle Soup

  Pork Liver and Intestine Noodle Soup is a noodle dish featuring pork liver and pork intestines as main ingredients. The cleaned intestines are typically braised or stewed until tender, while the liver is sliced and quickly blanched to retain its tenderness. Cooked noodles are placed in a bowl, topped with the braised intestines and liver slices, and then ladled with a broth made from pork or chicken bones. It is commonly garnished with simple toppings like scallions or cilantro.
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  Sizzling Pork Liver Noodles

  A stir-fried noodle dish featuring tender pork liver, quickly cooked with aromatics and served hot.
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  Sizzling Scallion Beef Noodles

  Sizzling Scallion Beef Noodles is a Chinese noodle dish made with fresh beef, scallions, and seasonings, stir-fried or quickly cooked. The beef is tender, and the scallion aroma is strong.
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  Bamboo Shoot and Pork Dumplings

  Bamboo Shoot and Pork Dumplings are made with fresh pork and tender bamboo shoots, steamed in delicate wrappers for a savory, satisfying bite.
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  Soft and Glutinous Lion's Head Meatballs

  Soft and Glutinous Lion's Head Meatballs are a classic Huaiyang dish. The main ingredients are pork belly and pork hind leg meat, which are minced and mixed in proportion. Water chestnuts, scallion-ginger water, cooking wine, salt, and other seasonings are added. The minced meat is repeatedly beaten to develop elasticity, then shaped into large meatballs. They are first deep-fried until the surface is golden and set, then simmered in a clay pot with broth, Chinese cabbage, or greens over low heat for an extended period. The finished dish features tender, soft, and glutinous meatballs with a rich, savory broth.
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  Sauce-Braised Frog Noodles

  A Chinese stir-fry dish featuring tender frog legs and noodles tossed in a savory sauce, delivering a rich and spicy flavor.
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  Spicy Sour Chicken Offal Dry Noodles

  Spicy sour chicken offal dry noodles with a bold flavor of chili and vinegar, served over cooked noodles.
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  Fish and Lamb Rib Noodle Soup

  Fish and Lamb Rib Noodle Soup is a noodle dish that combines the flavors of lamb and fish. Main ingredients include lamb ribs, fish (commonly crucian carp or bighead carp), hand-pulled noodles, ginger, scallion whites, and cooking wine. The lamb ribs are first blanched to remove gaminess, then simmered together with cleaned fish in a pot with ample water, ginger slices, and scallion whites. After bringing to a boil over high heat, it is simmered on low heat for about 1.5 hours until the broth turns milky white and rich. Finally, cooked noodles are placed in a bowl, topped with the piping hot fish-lamb broth, and garnished with tender braised lamb ribs and fish pieces.

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