榕意·川味之美(万象前海店)
Sichuan cuisine · ⭐ 4.3
Unit B207, B2 Floor, Mixc Qianhai Shopping Center, No. 169 Guiwan 4th Road (Exit A, Guiwan Metro Station)
Dragon Mate tips
If you are traveling in China to visit Shenzhen, this restaurant is worth a stop for great food. This restaurant is located at Unit B207, B2 Floor, Mixc Qianhai Shopping Center, No. 169 Guiwan 4th Road (Exit A, Guiwan Metro Station). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Clear Soup with Bean Sprouts, Twice-Cooked Pork, Sichuan-style Garlic Chili Chicken 2.0.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
If you do not eat pork, make sure to use Dragon Mate voice to clearly tell the staff “no pork” before ordering.
Restaurant guide
- City: Shenzhen
- Category: Sichuan cuisine
- Rating: 4.3
- Address: Unit B207, B2 Floor, Mixc Qianhai Shopping Center, No. 169 Guiwan 4th Road (Exit A, Guiwan Metro Station)
- Popular dishes: Clear Soup with Bean Sprouts, Twice-Cooked Pork, Sichuan-style Garlic Chili Chicken 2.0, Spicy Frog with Chili Flavor, Rongyi Sichuan Cold Noodles
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Dishes
Clear Soup with Bean SproutsHeung汤豆苗 is a dish made with fresh bean sprouts cooked in rich broth or clear soup. After blanching, the sprouts are simmered in seasoned broth to absorb its flavor. A slice of ginger is added to enhance aroma and reduce any fishy smell, preserving the sprouts' vibrant green color and crisp texture.
Twice-Cooked PorkStir-fried pork is a traditional dish made primarily with pork. The pork is first boiled and sliced, then stir-fried with ingredients such as garlic chives and doubanjiang until the edges of the meat slices curl slightly and turn an appealing reddish-brown.
Sichuan-style Garlic Chili Chicken 2.0A spicy and aromatic dish made with chicken, garlic, and dried chili peppers, stir-fried to perfection for a bold, savory flavor.
Spicy Frog with Chili FlavorSpicy mouth-watering frog legs dish made with frog legs,青红椒, garlic, ginger, and scallions, stir-fried with spices for rich flavor.
Rongyi Sichuan Cold NoodlesHandmade noodles with fresh vegetables and spicy chili sauce, a refreshing cold dish from Sichuan cuisine.
Rongyi MaoxuewangA Sichuan-style hot pot dish made with duck blood, beef tripe, yellow throat, and vegetables, simmered in a spicy and numbing broth.
Rongyi Tengjiao FishFresh carp is simmered with vegetables and a special Sichuan pepper oil, delivering a bold, numbingly spicy flavor.
Soul Lard Fried RiceA fragrant fried rice dish made with lard, eggs, and scallions, known for its rich aroma and comforting taste.
Spicy Sichuan Goose IntestinesA spicy Sichuan cold dish made with fresh goose intestines tossed in chili oil, Sichuan peppercorns, garlic, and scallions, offering a crisp texture and bold numbing-spicy flavor.
Abalone-stuffed Morel MushroomsA dish featuring fresh morels filled with seasoned shrimp paste, made by cleaning the mushrooms, preparing the shrimp paste from minced shrimp and seasonings, then steaming or boiling until cooked.
Plum-Flavored Cherry TomatoesPlum-Flavored Cherry Tomatoes is a cold dish made primarily with small tomatoes, seasoned with dried plums, sugar, and a pinch of salt. After washing the small tomatoes, gently score their skins with a knife, then place them together with dried plums into a container. Add an appropriate amount of white sugar and salt, mix well, and refrigerate for several hours to allow the flavors to fully blend.
Devil Pepper ChickenSpicy chicken dish made with devil pepper and Sichuan peppercorns, delivering intense heat and numbing flavor.