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Rongcheng Little Cabin (International Exhibition Garden Branch)

Sichuan cuisine · ⭐ 4.8

Shops L2005–L2007, Huizhan Bay Garden, Fengtang Avenue

Dishes

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  One Tomato Mapo Tofu

  An innovative dish blending Sichuan flavors, featuring soft tofu stir-fried with tomatoes, doubanjiang, Sichuan pepper, and chili. The tomatoes add a sweet-tart flavor that complements the spicy-ma la taste, enhancing the depth of traditional mapo tofu.
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  Angus Beef Mapo Tofu

  A fusion dish combining the spicy and numbing flavors of traditional Sichuan Mapo Tofu with tender Angus beef, stir-fried with fermented black beans, chili, and garlic, then simmered with tofu for a rich, savory finish.
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  Crispy Sesame Chicken

  Crispy sesame chicken features tender chicken pieces coated in a fragrant sesame glaze, offering a satisfying crunch and rich flavor.
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  Crispy Pork Delight

  A crispy pork dish made by marinating pork belly, coating it in batter, and deep-frying until golden brown, served with a secret sauce.
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  水煮黄牛肉

  水煮黄牛肉是一道以黄牛肉为主料，配以豆芽、白菜等蔬菜，通过沸水煮熟后淋上热油和辣椒、花椒等调料制成的菜肴。
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  Panda Bamboo Shoot and Native Pork Sichuan-style Stir-fry

  This dish features stir-fried native pork with panda bamboo shoots, seasoned with fermented bean paste and garlic chives for a rich, spicy flavor.
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  Crispy Sesame Chicken

  Crispy sesame chicken is a dish made with chicken, marinated and deep-fried until the skin is crispy, then mixed with stir-fried sesame seeds. The cooking process emphasizes precise heat control to achieve a crunchy exterior and tender interior, with sesame adding aromatic flavor.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Garlic Shrimp with Rice Noodles

  Shrimp with garlic and vermicelli is a dish made by steaming fresh shrimp together with vermicelli and garlic. To prepare, the shrimp are split open, topped with garlic and soaked vermicelli, then steamed until the shrimp meat becomes tender, the garlic aroma fills the air, and the vermicelli absorbs the flavorful broth, resulting in a smooth and satisfying texture.
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  Rongcheng One Chicken, Two Dishes

  High-quality chicken is cut and prepared using two methods: steamed and braised. The steamed version preserves the original flavor with tender meat, while the braised one is slow-cooked with soy sauce, sugar, and spices for a rich, glossy finish. Each dish highlights distinct textures and flavors.
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  Blood皮菜 stir-fried with猪 liver

  Blood皮菜炒猪肝 is a Chinese stir-fry dish primarily made with pig liver and blood皮菜 (a type of leafy green). The pig liver is sliced and blanched to remove any odor, while the blood皮菜 is washed and cut into segments. In a hot wok with cold oil, minced garlic is sautéed until fragrant, then the pig liver is added and stir-fried until it changes color. Next, the blood皮菜 is added and stir-fried together. Seasonings are added and the dish is quickly tossed before serving.
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  Wild Mushroom Stir-fried Tenderloin

  A dish featuring wild mushrooms and beef tenderloin stir-fried together for a rich, savory flavor.
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  Inherited Recipe Tofu and Sichuan-Style Fish in Sour Soup

  A traditional Sichuan-style fish dish with tofu and sour vegetables, simmered in a spicy and sour broth.
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  Black Soybean Flower Sichuan-Style Boiled Fish

  A Sichuan-style boiled fish dish featuring fresh carp and traditional black soybean flower, seasoned with spicy chili and Sichuan peppercorns for a bold, numbing flavor.
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  Chicken Noodle Salad

  Chicken丝凉面 is a cold noodle dish made primarily with noodles and chicken breast, supplemented by various vegetables and seasonings. The chicken breast is shredded into strands, mixed with boiled noodles that have been rinsed under cold water, then combined with a sauce and garnished with cucumber ribbons and carrot ribbons. Mix thoroughly to serve.

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