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Da Rong He · Zhuo Jin (Ludao Branch)

Sichuan cuisine · ⭐ 4.3

No. 8, Lu Island Road

Dishes

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  Zhongshan Young Pigeon

  Zhongshan Young Pigeon is a traditional Cantonese dish made from fresh young pigeons, marinated and roasted over charcoal for a crispy skin and tender meat.
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  Spicy and Sour Blood Sausage

  Spicy and sour blood sausage is a Sichuan dish mainly made with blood sausage, including duck blood, bean sprouts, tofu, and meat slices, seasoned with chili peppers, Sichuan peppercorns, and other ingredients, cooked by boiling, with a spicy and fragrant flavor.
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  Signature Steamed Shrimp

  Signature steamed shrimp dish made with fresh large shrimp, garlic, ginger, scallions, and other seasonings, cooked at high temperature. The shrimp meat is firm and tender with rich aroma.
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  Spicy麻 Chicken

  Spicy麻 chicken is a dish made primarily with chicken and seasoned with Sichuan pepper, green onion, ginger, and other ingredients. The chicken is carefully prepared to ensure a tender texture, then drizzled with a specially crafted spicy麻 sauce, making the entire dish rich in numbing and fragrant flavors with a unique taste.
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  Pickled Beans Braised with River Catfish

  Pickled beans and river catfish are simmered together, resulting in a flavorful dish where the beans absorb the rich broth while the fish remains tender and savory.
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  Stir-Fried Seasonal Vegetables

  Stir-fried Seasonal Vegetables is a dish primarily made with fresh seasonal vegetables. After washing, the vegetables are quickly stir-fried at high heat to preserve their natural color, aroma, and nutritional value. The dish offers a refreshing taste and a simple preparation method.
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  Corn Cake

  Corn cake is a traditional snack made from fresh cornmeal, steamed to a soft and slightly sweet texture, often served with chili sauce or dipping condiments.
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  Goose Claw with Vermicelli

  A Chinese dish featuring tender goose claws and soaked vermicelli, simmered together for a rich, savory flavor.
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  Premium Red Oil Lung Slices

  Premium red oil lung slices is a Sichuan dish made with pork lung and red oil, chili, and Sichuan pepper. It has a tender texture and a spicy, fragrant flavor with strong Sichuan characteristics.
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  Chrysanthemum Sheep's Stomach Mushroom

  Chrysanthemum Sheep's Stomach Mushroom is a Chinese dish made with sheep's stomach mushroom and chrysanthemum. The sheep's stomach mushroom is first cleaned and blanched, then stir-fried or stewed with chrysanthemum, offering a fresh and fragrant taste.
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  Scallion Oil Flatbread

  Scallion oil cake is made primarily from flour, with ingredients such as scallions and lard. To prepare it, mix flour with water to form a dough, let it rest and rise, then roll it into a thin sheet. Spread lard and chopped scallions on the surface, roll it into a cylindrical shape, flatten it, and finally pan-fry or bake until golden and crispy.
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  Sea Cucumber and Millet Porridge

  Liao参小米粥 features dried Liao sea cucumber and millet. After soaking and slicing the sea cucumber, it's cooked with washed millet in water until soft and thick, blending the sea cucumber's freshness into the porridge.
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  Golden Soup Health Pot

  A nourishing pot dish made with golden broth and health-promoting ingredients like goji berries, Chinese yam, and chicken, simmered slowly for rich flavor and wellness.
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  Grilled Steak

  Ribeye steak is primarily made with beef, typically using cuts such as sirloin, filet mignon, or ribeye. After marinating, it is cooked on a hot iron plate. During cooking, butter, garlic slices, and rosemary are added to create a crispy surface while keeping the inside tender. It is commonly served with vegetables or mashed potatoes as side dishes.
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  Grilled Tofu with Soy Paste

  A dish made by grilling fried tofu until crispy, served with a savory soy-based sauce for a rich, aromatic flavor.
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  Pan-Seared Turbot

  After cleaning, the turbot is marinated with salt and cooking wine, then pan-fried in a little oil until golden brown on both sides, creating a crispy skin and tender flesh.

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