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Quan Rong Restaurant · Cantonese Cuisine (Hexi Branch)

Cantonese cuisine · ⭐ 4.6

Quanrong Restaurant, No. 16, Jundu Building, Chentangzhuang Subdistrict

Dishes

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  Three-Cup Chicken

  Three-cup chicken is a dish made with chicken thighs or breast meat, seasoned with equal parts sesame oil, rice wine, and light soy sauce. During cooking, the chicken is first cut into pieces and marinated, then combined with sesame oil, rice wine, and light soy sauce, slowly simmered until the chicken is fully cooked and infused with flavor, and finally reduced to coat the ingredients thoroughly.
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  Stir-Fried Deep-Sea Fish Head

  Fresh deep-sea fish head stir-fried with garlic, ginger, and scallions in a clay pot for intense aroma and tender texture.
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  Dry-Fried Beef Rice Noodles

  Dry-fried beef rice noodles is a dish made from rice noodles, beef, bean sprouts, and other ingredients. First, slice the beef and marinate it. Cook the rice noodles and set aside. Heat a wok, stir-fry the beef until it changes color, then add the bean sprouts and rice noodles. Season with soy sauce and other seasonings, and quickly stir-fry until well combined.
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  招牌蜜汁叉烧

  招牌蜜汁叉烧以猪里脊肉为主料，经过腌制后烤制而成。腌制时使用蜂蜜、生抽、老抽、蚝油、五香粉等调料，使肉质入味。烤制过程中不断刷上腌料，形成外层焦香、内里多汁的口感。
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  Spring Water Moon-shaped Bone

  Spring Water Moon-shaped Bone is a traditional dish made with pork ribs stewed in spring water. The meat is tender, and the broth is fresh with a unique spring water fragrance.
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  Quanrong Shrimp Dumplings

  Quanrong Shrimp Dumplings feature fresh shrimp and pork wrapped in delicate translucent wrappers, steamed to perfection for a tender, flavorful bite.
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  Roast Meat Trio

  Roast meat trio is a精选 meat platter featuring roast duck, char siu, and barbecued pork. The roast duck has a crispy skin and tender meat; the barbecued pork features a crisp skin and melt-in-your-mouth texture; the char siu boasts a glossy red color and sweet, savory flavor. Together, they create a rich, layered taste experience.
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  Baozi Rice

  Baozi rice is a traditional dish made primarily with rice, combined with various meats and vegetables, slowly cooked in a clay pot to create a complete meal. Its特色 lies in distinct rice grains, crispy bottom layer (guoba), and flavorful ingredients.
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  Bai Shui Yang Tofu

  Bai Shui Yang Tofu is a dish primarily made with soft tofu. The tofu is typically cut into cubes and simmered in clear water, seasoned with a small amount of green onions, ginger, and seasonings to preserve the tofu's natural flavor. Some variations include adding dried shrimp, minced meat, or vegetables to enhance the taste.
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  Purple Gold Sauce Chicken Feet

  Chicken feet marinated in a special purple gold sauce and braised until tender, offering a rich, savory flavor.
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  Crispy Red Rice Noodle Roll

  Crispy red rice noodle is a type of sausage made primarily from red rice, with a thin, crispy fried outer skin and fillings typically including pork, shrimp, wood ear mushrooms, and carrots, steamed or fried for a rich, layered texture.
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  Chinese mustard greens

  Bok choy is a vegetable primarily made of tender stems and leaves, usually using young leaves from Chinese broccoli or baby bok choy, cleaned and briefly blanched or stir-fried to retain its fresh texture and vibrant green color.
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  Shunde Fried Shrimp Cake

  A traditional Cantonese snack made from fresh shrimp, eggs, and starch, pan-fried until crispy outside and tender inside.

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