榕意·川味之美(领展中心城店)
Sichuan cuisine · ⭐ 4.5
Shop FL1008–FL1010, L Level, LinkCity Central, No. 3 Fuhua 1st Road (next to Tongren Siji Coconut Chicken)
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 Shop FL1008–FL1010, L Level, LinkCity Central, No. 3 Fuhua 1st Road (next to Tongren Siji Coconut Chicken). It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Egg Drop and Bean Sprout Soup, Kung Pao Jasmine Shrimp Balls, Sichuan-style Garlic Chili Chicken 2.0.
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: 4.5
- Address: Shop FL1008–FL1010, L Level, LinkCity Central, No. 3 Fuhua 1st Road (next to Tongren Siji Coconut Chicken)
- Popular dishes: Egg Drop and Bean Sprout Soup, Kung Pao Jasmine Shrimp Balls, Sichuan-style Garlic Chili Chicken 2.0, Rongyi Sichuan Cold Noodles, Rongyi Tengjiao Fish
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Dishes
Egg Drop and Bean Sprout SoupA light and savory Chinese dish made with preserved eggs and fresh bean sprouts, simmered in broth for a delicate flavor.
Kung Pao Jasmine Shrimp BallsKung Pao Jasmine Shrimp Balls is an innovative fusion dish. Main ingredients include fresh shrimp, dried jasmine flowers, peanuts, dried chili peppers, and Sichuan peppercorns. The shrimp is minced into a paste, seasoned, shaped into balls, and then blanched or lightly fried. Dried jasmine flowers are soaked in warm water. In a hot wok with oil, dried chilies and Sichuan peppercorns are stir-fried until fragrant, followed by the Kung Pao sauce (typically made from soy sauce, vinegar, sugar, cooking wine, etc.). The shrimp balls, soaked jasmine flowers, and fried peanuts are then added and quickly tossed together, finished with a light thickening. The dish features tender shrimp balls with a subtle jasmine aroma, balanced by the sweet, sour, and slightly spicy Kung Pao flavor, complemented by crispy peanuts.
Sichuan-style Garlic Chili Chicken 2.0A spicy and aromatic dish made with chicken, garlic, and dried chili peppers, stir-fried to perfection for a bold, savory flavor.
Rongyi Sichuan Cold NoodlesHandmade noodles with fresh vegetables and spicy chili sauce, a refreshing cold dish from Sichuan cuisine.
Rongyi Tengjiao FishFresh carp is simmered with vegetables and a special Sichuan pepper oil, delivering a bold, numbingly spicy flavor.
Soul Lard Fried RiceA fragrant fried rice dish made with lard, eggs, and scallions, known for its rich aroma and comforting taste.
Rose Spicy ShrimpFresh shrimp stir-fried with rose essence, chili, and garlic for a fragrant, spicy flavor.
Mushroom-flavored Water Mouth ChickenA spicy chicken dish made with tender chicken and mushrooms, dressed in a savory chili oil sauce with garlic, peanuts, and Sichuan pepper.
Spicy Shrimp and FrogA spicy stir-fry dish featuring fresh shrimp and frog meat, seasoned with chili, Sichuan pepper, and aromatics for a bold, fiery flavor.
Plum-Flavored Cherry TomatoesPlum-Flavored Cherry Tomatoes is a cold dish made primarily with small tomatoes, seasoned with dried plums, sugar, and a pinch of salt. After washing the small tomatoes, gently score their skins with a knife, then place them together with dried plums into a container. Add an appropriate amount of white sugar and salt, mix well, and refrigerate for several hours to allow the flavors to fully blend.- Devil Pepper ChickenSpicy chicken dish made with devil pepper and Sichuan peppercorns, delivering intense heat and numbing flavor.
Spicy Beef and Tofu StewA spicy Sichuan dish combining tender beef with soft tofu, seasoned with chili, Sichuan peppercorns, and fermented bean paste.