Rongchuan Cai (Ping'an Financial Center Store)
Sichuan cuisine · ⭐ 4.4
7th Floor, Ping An Finance Center
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 7th Floor, Ping An Finance Center. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Mixed Vegetable Fermented Pickles, Traditional Spicy Chicken, Ningxiang Pork Belly Stir-fried with Green Onion.
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: 4.4
- Address: 7th Floor, Ping An Finance Center
- Popular dishes: Mixed Vegetable Fermented Pickles, Traditional Spicy Chicken, Ningxiang Pork Belly Stir-fried with Green Onion, Garlic Pork Slices, Dry-Fried Pork Intestines
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Dishes
Mixed Vegetable Fermented PicklesA tangy and spicy fermented vegetable dish made from a mix of cabbage, radish, cucumber, and chili, seasoned with garlic, ginger, and spices.
Traditional Spicy ChickenTraditional spicy chicken is made by frying chicken and then stir-frying it with dried chili peppers, Sichuan peppercorns, and other seasonings. Main ingredients include chicken thighs or breast meat, dried chilies, Sichuan peppercorns, scallions, ginger, and garlic. To prepare, first cut the chicken into pieces and marinate it, then deep-fry until the skin is crispy. Next, sauté the chilies and peppercorns until fragrant, and finally add seasonings and mix well.
Ningxiang Pork Belly Stir-fried with Green OnionMade with Ningxiang pork belly, stir-fried until tender and fragrant with fermented bean paste and green onions.
Garlic Pork SlicesA classic Chinese cold dish made with boiled pork slices and garlic, seasoned with soy sauce, vinegar, and chili oil for a savory and spicy flavor.
Dry-Fried Pork IntestinesDry-fried intestines is a Chinese dish made primarily from pig intestines. After blanching to remove odor and cutting into segments, it's stir-fried in oil until slightly charred, then mixed with chili, garlic, ginger, and other seasonings.- Sichuan-Style Boiled Fresh Shark FinA Sichuan-style dish featuring fresh shark fin simmered in a spicy and numbing broth, served with vegetables for a bold, aromatic flavor.
Sichuan-Style Boiled Freshly Sliced Pork Belly with TendonsFresh pork belly and pig tendon slices are blanched quickly, then stir-fried with Sichuan peppercorns, dried chilies, and doubanjiang in chili oil, followed by simmering in broth. The dish features a bright red color and rich texture with both softness and chewiness.- Immortal Duck of Century GloryA premium duck dish marinated in secret sauce and slow-cooked with aromatic spices and herbs, resulting in tender meat and rich, flavorful broth.
Premium Husband and Wife Lung SlicesA classic Sichuan dish made with beef offal like heart, tongue, and tripe, tossed in a spicy chili oil sauce with Sichuan peppercorns for a bold, numbing flavor.
Sugar Oil DumplingsA traditional Chinese snack made from glutinous rice flour, shaped into small balls, deep-fried until golden, then coated in syrup or brown sugar water for a smooth, sweet finish. Oil temperature must be controlled for a crispy exterior and soft interior.
Sweet and Sour Iberian Black Pig LoinsPremium Iberian black pig loin is marinated, pan-seared to golden crispness, then stir-fried with a sweet and sour sauce. The dish features a glossy red finish, crispy exterior, tender interior, and balanced tangy-sweet flavor.
Classic MaoxuewangClassic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and spicy flavor.
Huo Xiang Stone Pot Golden Snakehead FishFresh snakehead fish is cooked in a stone pot with Huo Xiang and seasonings, resulting in tender fish and rich aroma.
Egg Bao CakeA traditional Sichuan snack made by baking egg batter in a special iron pan, often filled with sweet or savory ingredients like red bean paste or meat floss.- Chen's Spicy ChickenA classic Sichuan dish featuring crispy fried chicken stir-fried with dried chilies and Sichuan peppercorns, delivering a bold spicy and numbing flavor.
Spicy Crab Stir-Fried Handmade Rice NoodlesFresh crab is stir-fried with handmade rice noodles using chili, garlic, and other seasonings. The dish features a rich, spicy flavor with tender crab meat and soft, chewy noodles.
Spicy Beef Mapo TofuSpicy beef mapo tofu features tender tofu and minced beef in a savory, numbingly spicy sauce made with fermented bean paste, chili, and Sichuan peppercorns.