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Rong He Ju · Sichuan Little Hall (Gaoxin Branch)

Sichuan cuisine · ⭐ 4.4

Gaoke Phase II Comprehensive Building, Gaoxin Road 5

Dishes

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  Traditional Mao Xue Wang

  Traditional Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and soybean sprouts. The cooking method involves boiling the ingredients in a spicy and numbing broth, then pouring hot oil over them to fully absorb the aromatic and spicy flavors, resulting in a rich and fragrant dish.
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  Double Pepper Fried Rabbit

  A Sichuan-style dish featuring tender rabbit meat stir-fried with green and red peppers, delivering a spicy and aromatic flavor.
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  Sichuan麻麻 Fish

  A Sichuan dish featuring fresh fish cooked with chili, Sichuan peppercorns, and fermented bean paste, delivering a bold, numbingly spicy flavor.
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  Braised Bone with Radish

  A traditional Chinese dish made by slow-cooking pork or beef bones with white radish, resulting in a clear, flavorful broth and tender ingredients.
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  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
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  Lao Mian Ji

  A Chinese home-style dish featuring chicken and noodles, stir-fried and tossed in a savory sauce for a delicious, quick meal.
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  Salted Pepper Mushrooms

  Black pepper salt mushrooms is a dish primarily made with fresh mushrooms, seasoned with black pepper and salt. After washing, the mushrooms are simply prepared, mixed evenly with black pepper and salt, then cooked to bring out the tender texture of the mushrooms and the crispy flavor of the seasoning.
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  Sichuan Boiled Pork Slices

  Sichuan-style boiled pork slices is a dish made primarily with thin slices of lean pork, paired with vegetables such as mung bean sprouts and greens, and cooked by boiling. First, the vegetables are blanched, then the marinated pork slices are added to boiling water to cook through. Finally, a spicy and numbing sauce is prepared by stir-frying chili peppers, Sichuan peppercorns, and other seasonings, resulting in a fresh, fragrant, tender, and smooth texture.
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  Pickled Pepper Fish Roe and Fish Bladder

  A spicy Sichuan dish featuring fish roe and fish bladder stir-fried with pickled chili peppers, offering a bold, aromatic flavor.
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  Stewed Lamb with Tonic Herbs

  A nourishing stew made with lamb and medicinal herbs like goji berries, astragalus, and angelica, slow-cooked to tender perfection for a rich, health-boosting dish.
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  Special Pepper and Chili Chicken

  Special pepper and chili chicken is made with chicken, green peppers, and dried chilies, stir-fried to perfection. The chicken is tender, the peppers crisp, and the dish delivers a rich, spicy, and aromatic flavor.
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  Pork Stomach Stewed with Free-Range Chicken

  Made by slow-cooking pork stomach and free-range chicken, this dish features rich broth and tender meat with a distinctive aroma.
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  Sweet and Sour Pork Tenderloin

  Sweet and sour pork is a classic Chinese dish primarily made with pork tenderloin. The preparation involves cutting the tenderloin into strips, marinating it, then deep-frying until golden and crispy. It is finally coated with a sweet and sour sauce made from sugar, vinegar, ketchup, and other seasonings, creating a deliciously tangy and sweet flavor.
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  Brown Sugar Glutinous Rice Cake

  Red sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
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  Classic Sichuan Mapo Tofu

  Classic Sichuan Mapo Tofu is made with soft tofu and minced beef or pork, seasoned with fermented broad bean paste, Sichuan peppercorns, chili, and other spices, cooked by stir-frying and simmering. It features a rich, spicy, numbing flavor with tender tofu and fragrant minced meat, a hallmark of Sichuan cuisine.
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  Iron Plate Egg Tofu

  A dish made with soft tofu and eggs, pan-fried on a hot iron plate for a rich, savory flavor.
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  Fish-Flavored Shredded Pork

  Fish-Flavored Shredded Pork is a classic Chinese dish made with pork strips as the main ingredient, combined with vegetables such as wood ear mushrooms, carrots, and green peppers. The ingredients are first sliced into thin strips, then stir-fried, and finally tossed with a specially prepared fish-flavored sauce that gives it a distinctive aroma reminiscent of fish—though it contains no actual fish ingredients.
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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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