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Rongcheng Xiaoguan (Fuyong Yitian Holiday Land Store)

Sichuan cuisine · ⭐ 4.6

Shop F2-06, 2nd Floor, Futian Yitian Holiday Plaza, Guangshen Highway

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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  Fushun Tofu Pudding

  Foshun tofu pudding is a dish made primarily from yellow beans. It is prepared by grinding the beans into a pulp, boiling the mixture, and then adding a coagulant to set it. The finished product is delicate and tender, typically served with a specially prepared dipping sauce or seasoning. Common ingredients include chili oil, Sichuan pepper powder, garlic paste, green onions, and soy sauce.
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  Roasted Sesame Chicken

  Fresh chicken marinated and roasted with toasted sesame seeds, resulting in a crispy skin and tender meat with rich sesame aroma.
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  Hand-Beaten Brown Sugar Glutinous Rice Cake

  Stir-fried red sugar glutinous rice balls made by pounding steamed glutinous rice into a dough, cutting it into pieces, frying until golden, and coating with boiled red sugar syrup. Crispy outside, soft inside, sweet and fragrant.
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  Crispy Pork Delight

  A crispy pork dish made by marinating pork belly, coating it in a special batter, and deep-frying until golden and crunchy.
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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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  Classic Maoxuewang

  Classic Mao Xue Wang is a specialty dish from Chongqing, primarily made with ingredients such as duck blood, beef tripe, and mung bean sprouts. The ingredients are cooked in a spicy and numbing broth, then topped with hot oil to maintain its fresh, aromatic, and 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 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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  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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