Close

Rong Fu · Night Banquet (Yuecheng Store)

Cantonese cuisine · ⭐ 4.2

Shop on Huanggangshan Road, Greenland Yuecheng Zone E

Dishes

• 

  Steamed Fish Head with Chopped Chili

  A delicately steamed fish head dish made with chopped chili, featuring tender fish meat and a rich, spicy broth.
• 

  Mountain Delicacy Tiger-Skin Braised Pork

  Mountain Delicacy Tiger-Skin Braised Pork is a traditional meat dish that incorporates wild mountain flavors. Main ingredients include skin-on pork belly, wild mushrooms (such as shiitake and porcini), and bamboo shoots. The pork belly is first boiled until partially cooked, then the skin is pricked and coated with sauce before deep-frying to create a bubbly 'tiger-skin' texture. It is then sliced, layered with mountain delicacies in a bowl, seasoned with soy sauce, cooking wine, sugar, etc., and steamed for hours until the meat becomes tender and succulent, with the skin absorbing the rich broth.
• 

  Signature Fresh Fruit Napoleon

  A layered pastry filled with vanilla cream and fresh seasonal fruits, this dessert offers a refined French twist on sweet indulgence.
• 

  Shi Xian Lou Big Pork Bun

  A traditional Chinese steamed bun filled with fresh pork, seasoned with scallions and ginger, known for its thin skin and juicy filling.
• 

  Yongxin Radish Braised Duck

  Yongxin Radish Braised Duck is a traditional Chinese stew dish. Main ingredients include duck meat, Yongxin radish (a local radish variety), ginger, garlic, and common spices. The duck is cut into pieces, blanched, then simmered with peeled and chunked radish in a pot. Seasonings like soy sauce, cooking wine, and sugar are added, and the dish is braised over medium-low heat until the duck is tender and the radish is flavorful. The resulting dish has a rich broth with well-blended natural flavors.
• 

  Flowing Sand Bun

  A流沙包 is a Chinese pastry made with a flour-based dough and filled with a mixture of salted egg yolk and sugar oil. It is prepared by wrapping the filling in fermented dough and steaming it, resulting in a soft outer skin and a flowing, molten filling when heated.
• 

  Glass-braised Pigeon

  Glass-braised squab is a dish featuring young pigeons as the main ingredient, characterized by its crispy skin and tender meat. During preparation, the squabs are marinated and then coated entirely with a special glass paste before being deep-fried until the skin turns golden and crunchy while the inner meat remains juicy and tender.
• 

  Braised Taro in Clay Pot

  Pot-bellied clay pot taro is a dish featuring Lishui taro as the main ingredient. The taro is cubed, placed in a clay pot with broth or water, and slowly stewed until soft and flavorful. It's often paired with thin slices of pork or cured meat for aroma, and seasoned lightly with salt or soy sauce.
• 

  Premium Slow-Cooked Beef

  Premium slow-cooked beef made with tender beef brisket, simmered for hours in a rich broth with aromatic spices and herbs.
• 

  Braised Stone Chicken

  A traditional Chinese dish made by braising stone chicken with soy sauce, sugar, and aromatics until tender and flavorful.
• 

  Aged White Tea

  Old white tea is a unique beverage made from high-quality white tea leaves, aged and naturally fermented over a long period. It has a golden color, clear infusion, rich aroma, and a distinctive aged flavor. The preparation method mainly involves brewing the tea with hot water; once the leaves have unfurled, it is ready to drink. It can also be flavored with sugar or milk.
• 

  Rongfu Square Cake

  A traditional Chinese sweet dessert made from glutinous rice flour and filled with red bean paste or lotus seed paste, steamed into a soft, square-shaped treat.
• 

  Stir-Fried Pork Kidney with Green Sichuan Pepper

  Stir-Fried Pork Kidney with Green Sichuan Pepper is a Sichuan dish made primarily with fresh pork kidney. The kidney is cleaned, scored, and quickly blanched or fried to set its shape and remove any odor. It is then stir-fried rapidly with green Sichuan pepper (tengjiao), pickled chili, ginger, and garlic. The dish features tender and crisp kidney slices, highlighted by the distinctive fresh aroma and numbing sensation of green Sichuan pepper, offering a spicy and refreshing taste.
• 

  Empress Yang's Milk Delight

  Empress Yangzhi Gantian is a dessert made primarily with mango, sago, coconut milk, and pomelo. Blend mango into puree, mix with coconut milk, add cooked sago and pomelo flesh, stir well, then chill before serving.
• 

  Mini Pineapple Bun

  A small, sweet bun with a golden, crispy crust and soft interior, often filled with cream or jam. Made by fermenting dough, shaping it into mini buns, and baking until golden.
• 

  Golden Crispy Sausage

  A Chinese dish made by stuffing seasoned pork into casings, steaming then frying until golden and crispy, with a tender interior and crunchy exterior.
• 

  Fermented Black Vegetable Chicken Feet

  A Chinese dish made with chicken feet and fermented black vegetables, slow-cooked to tender perfection with rich savory flavor.
• 

  Flying Heaven Three-Cup Chicken

  A classic Chinese dish made with chicken and seasoned with rice wine, soy sauce, and sesame oil, resulting in a rich, savory flavor.
• 

  Braised Abalone with Pork Ribs

  A Chinese dish featuring fresh abalone and pork ribs braised together in a savory sauce, resulting in tender meat and rich flavor.

Reviews