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榕意·川味之美(广州塔广场店)

Sichuan cuisine · ⭐ 4.5

No. 8 Guangzhou Tower Road, Ground Floor, Units 105-2

Dishes

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  Sichuan-style Garlic Chili Chicken 2.0

  A spicy and aromatic dish made with chicken, garlic, and dried chili peppers, stir-fried to perfection for a bold, savory flavor.
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  Squirrel Fish

  Squirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
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  Rongyi Ice Jelly

  A refreshing dessert made from natural plant starch, served with rock sugar syrup and fresh fruits for a cool, sweet treat perfect for summer.
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  Rongyi Sichuan Cold Noodles

  Handmade noodles with fresh vegetables and spicy chili sauce, a refreshing cold dish from Sichuan cuisine.
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  Rongyi Maoxuewang

  A Sichuan-style hot pot dish made with duck blood, beef tripe, yellow throat, and vegetables, simmered in a spicy and numbing broth.
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  Rongyi Tengjiao Fish

  Fresh carp is simmered with vegetables and a special Sichuan pepper oil, delivering a bold, numbingly spicy flavor.
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  Clear and Moisturizing Fritillary Bulb Pear Jelly

  A refreshing dessert made from pear, fritillary bulb, and rock sugar, chilled to a smooth jelly texture with soothing properties.
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  Soul Lard Fried Rice

  A fragrant fried rice dish made with lard, eggs, and scallions, known for its rich aroma and comforting taste.
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  Spicy Oil Dumplings

  Dan Dan Noodles is a traditional snack made with pork-filled dumplings and seasoned with spicy red oil sauce. After boiling the filled dumplings, they are topped with fragrant spicy red oil and garnished with chopped green onions and crushed peanuts.
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  Crispy Sichuan Tea-Duck

  Crispy Sichuan Tea-Duck is a signature dish from Sichuan cuisine, made by marinating duck in spices, smoking it with tea leaves and camphor wood, then deep-frying to achieve a golden, crunchy skin and tender meat.
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  Plum-Flavored Cherry Tomatoes

  Plum-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.
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  Chen's Mapo Tofu

  Chen's Mapo Tofu is a Sichuan dish made with soft tofu, minced beef or pork, doubanjiang, Sichuan peppercorns, and chili powder. Tofu is blanched, then stewed with seasoned meat and spices, finished with green onions and ground Sichuan pepper for rich flavor.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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