Close

Laoguang Rongshutou · Cantonese Chicken Hotpot (Fanshun Sihai City Store)

Hot pot · ⭐ 3.8

Basement Level 2, West Zone, Sihai City (next to Da Guo Chan)

Dishes

• 

  Five-fingered Mulberry Herbal Chicken Pot

  A nourishing chicken stew made with medicinal herbs including five-fingered mulberry, slow-cooked to enhance flavor and health benefits.
• 

  Ice Cantonese Lemon Tea

  A refreshing blend of fresh lemon slices, black or oolong tea, sugar syrup, and ice—classic Cantonese tea house drink.
• 

  Old-Style Ginger Vinegar Egg

  A traditional Chinese home-style dish made with eggs, ginger, and vinegar, slowly cooked to create a rich, tangy flavor.
• 

  Bite-sized Meat and Oyster Delight

  Fresh large oysters paired with tender meat pieces, marinated in a secret sauce and steamed to perfection—deliciously tender with a rich savory flavor.
• 

  Peanut Oil Noodles

  A Cantonese-style dish featuring hand-made rice noodles drizzled with fragrant cold-pressed peanut oil, offering a simple yet rich flavor.
• 

  Steamed Flavorful Pork Neck

  Steamed Flavorful Pork Neck is a dish primarily made from pork neck meat. The selected pork neck, known for its firm texture and well-distributed fat, is cleaned, simply marinated, and then steamed until fully cooked in a steamer or bamboo basket. No additional water is added during the steaming process, which relies on steam to lock in the meat's natural juices and flavor, resulting in tender, succulent meat with a rich pork aroma. It is typically served with a simple dipping sauce.
• 

  Steamed Pork Tongue with Sand Ginger

  Steamed Pork Tongue with Sand Ginger is a Cantonese-style dish featuring fresh pork tongue and sand ginger. The pork tongue is cleaned, sliced or cubed, and marinated with sand ginger, salt, cooking wine, and other seasonings. It is then placed in a steaming dish and cooked using the dry-steaming method, allowing the pork tongue to cook thoroughly in steam while retaining a tender, springy texture. The distinctive aroma of sand ginger permeates the meat, creating a spicy and slightly pungent flavor. The dish has a natural color and highlights the original taste of the ingredients.
• 

  Steamed Pickled Pepper Pork Intestine

  Steamed Pickled Pepper Pork Intestine is a dish primarily made with fresh pork intestine. The main preparation method involves cleaning the fresh pork intestine, then placing it in a container with pickled peppers, ginger slices, garlic cloves, and other seasonings, and cooking it using the dry-steaming technique. Dry-steaming refers to steaming with little or no added broth, utilizing steam to cook the ingredients and preserve their original flavors. The finished dish features a crisp texture in the intestine, infused with the sour and spicy taste of the pickled peppers, resulting in a distinctive flavor.
• 

  Rongshutou Signature Chicken Pot

  A signature chicken pot dish made with fresh chicken, seasoned with a secret sauce and aromatic spices, resulting in tender meat and rich broth.
• 

  Fatty Intestine Chicken Pot

  A flavorful pot dish featuring pork intestines and chicken, slow-cooked in a secret sauce for rich, aromatic taste.
• 

  Rongshutou Herbal Chicken Pot

  Rongshutou Herbal Chicken Pot features chicken simmered with medicinal herbs like angelica, astragalus, and goji berries, creating a nourishing and aromatic broth.
• 

  Authentic Steamed Spare Ribs

  Authentic Steamed Spare Ribs is a classic Cantonese dish. It primarily uses fresh pork spare ribs, cut into small pieces and marinated with ingredients like fermented black beans, minced garlic, light soy sauce, oyster sauce, sugar, and starch. The marinated ribs are arranged on a plate and steamed in a steamer or bamboo basket over high heat for 15-20 minutes until fully cooked. The finished dish features tender and juicy meat, with the natural flavor of the ribs perfectly blended with the savory aroma of black beans and garlic. It is a soft yet chewy homestyle steamed dish that highlights the original taste of the ingredients.
• 

  Blanched Garlic Bok Choy

  A light and refreshing Chinese vegetarian dish made by briefly boiling bok choy and drizzling it with a fragrant garlic sauce.
• 

  Mung Bean Sweetened Water

  Mung bean syrup water is made primarily from mung beans and rock sugar. Soak the beans first, then boil until soft, add rock sugar and stir until dissolved. Cool before serving.
• 

  Old Fanshui Soft-Boiled Egg

  A traditional Cantonese dish featuring fresh eggs gently cooked to a soft, runny yolk, often served with soy sauce or satay sauce.

Reviews