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Rongcheng Xiaoguan (Qianhai Zhuoyue Store INTOWN)

Sichuan cuisine · ⭐

Shop B1-43, Basement Level 1, Building 4, Excellence Qianhai No.1, Jingu South 1st Street

Dishes

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  One Tomato Mapo Tofu

  An innovative dish blending Sichuan flavors, featuring soft tofu stir-fried with tomatoes, doubanjiang, Sichuan pepper, and chili. The tomatoes add a sweet-tart flavor that complements the spicy-ma la taste, enhancing the depth of traditional mapo tofu.
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  Angus Beef Mapo Tofu

  A fusion dish combining the spicy and numbing flavors of traditional Sichuan Mapo Tofu with tender Angus beef, stir-fried with fermented black beans, chili, and garlic, then simmered with tofu for a rich, savory finish.
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  Crispy Pork Delight

  A crispy pork dish made by marinating pork belly, coating it in a special batter, and deep-frying until golden and crunchy.
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  Panda Bamboo Shoot and Native Pork Sichuan-style Stir-fry

  This dish features stir-fried native pork with panda bamboo shoots, seasoned with fermented bean paste and garlic chives for a rich, spicy flavor.
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  Panda Glutinous Rice Balls in Sweet Wine Soup

  A traditional Chinese dessert featuring sweet rice balls made from glutinous rice flour, filled with red bean paste and served in a warm sweet wine (jiu niang) broth, often garnished with goji berries and osmanthus flowers.
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  Brown Sugar Handmade Glutinous Rice Cake

  Glutinous rice cake made by soaking, steaming, and hand-pounding glutinous rice into a ball, then cutting it into pieces and frying until crispy, finally coated with sweet brown sugar syrup.
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  Crispy Sesame Chicken

  Crispy sesame chicken is a dish made with chicken, marinated and deep-fried until the skin is crispy, then mixed with stir-fried sesame seeds. The cooking process emphasizes precise heat control to achieve a crunchy exterior and tender interior, with sesame adding aromatic flavor.
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  Papaya Lemon King Bucket

  A refreshing fruit drink made with fresh papaya and lemon, blended with ice and syrup for a sweet-tart flavor.
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  Scallion Oil Bok Choy Sprouts

  A light vegetarian dish made with tender bok choy sprouts and scallion oil, offering a fresh and savory taste.
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  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
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  Rongcheng One Chicken, Two Dishes

  High-quality chicken is cut and prepared using two methods: steamed and braised. The steamed version preserves the original flavor with tender meat, while the braised one is slow-cooked with soy sauce, sugar, and spices for a rich, glossy finish. Each dish highlights distinct textures and flavors.
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  Blood皮菜 stir-fried with猪 liver

  Blood皮菜炒猪肝 is a Chinese stir-fry dish primarily made with pig liver and blood皮菜 (a type of leafy green). The pig liver is sliced and blanched to remove any odor, while the blood皮菜 is washed and cut into segments. In a hot wok with cold oil, minced garlic is sautéed until fragrant, then the pig liver is added and stir-fried until it changes color. Next, the blood皮菜 is added and stir-fried together. Seasonings are added and the dish is quickly tossed before serving.
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  Inherited Recipe Tofu and Sichuan-Style Fish in Sour Soup

  A traditional Sichuan-style fish dish with tofu and sour vegetables, simmered in a spicy and sour broth.
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  Black Soybean Flower Sichuan-Style Boiled Fish

  A Sichuan-style boiled fish dish featuring fresh carp and traditional black soybean flower, seasoned with spicy chili and Sichuan peppercorns for a bold, numbing flavor.
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  Spicy Shrimp

  Spicy shrimp is a dish made primarily with fresh shrimp, stir-fried with spices such as chili peppers and Sichuan peppercorns. The shrimp meat is tender and succulent, paired with aromatic spicy seasonings that create an enticing color and fragrance.

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