Rui Ma Kitchen · Pandan Cake · Taro Cake · Dessert Soup (Ronghe Park Avenue Branch)
小吃快餐 · ⭐ 4.3
No. 16 Fenghuangling Road, Shop 110, Ground Floor, Building 6, Ronghe Dadi Park Avenue
Dragon Mate tips
If you are traveling in China to visit Nanning, this restaurant is worth a stop for great food. This restaurant is located at No. 16 Fenghuangling Road, Shop 110, Ground Floor, Building 6, Ronghe Dadi Park Avenue. It is a 小吃快餐 place, and the flavors are varies by dish (start with the signature dishes). Dragon Mate recommends you try: Braised Tofu Skin, Braised Duck Wings, Mountain Yellow Skin Seaweed Mung Bean Salad.
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: Nanning
- Category: 小吃快餐
- Rating: 4.3
- Address: No. 16 Fenghuangling Road, Shop 110, Ground Floor, Building 6, Ronghe Dadi Park Avenue
- Popular dishes: Braised Tofu Skin, Braised Duck Wings, Mountain Yellow Skin Seaweed Mung Bean Salad, Bungkang Powder, Bengal Ginger Cake
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Dishes
Braised Tofu SkinStewed tofu skin is a dish primarily made from tofu skin, prepared through a braising process. It has a golden color, a tender texture, and a rich savory aroma.
Braised Duck WingsStewed duck wings is a dish primarily made with duck wings, which are first blanched and then slowly simmered in a specially prepared braising sauce until fully flavored. The braising sauce typically includes star anise, cassia bark, bay leaves, Sichuan peppercorns, light soy sauce, dark soy sauce, and rock sugar.
Mountain Yellow Skin Seaweed Mung Bean SaladA refreshing Chinese cold dish made with mountain yellow skin, seaweed, and mung beans, lightly dressed for a crisp and tangy flavor.
Bungkang PowderA specialty rice flour made from pandan leaf juice, known for its soft texture and natural green color, commonly used in desserts or with coconut milk.
Bengal Ginger CakeA traditional sweet dessert made from pandan leaf juice and glutinous rice flour, steamed to a soft and fragrant texture.
Stuffed Locust Flower DelightA dish featuring fresh locust flowers paired with eggs or tofu, gently stir-fried or steamed for a light and fragrant taste.
Locust Flower PowderLocust flower powder is made from dried and ground fresh locust flowers, commonly used in dishes for its subtle floral flavor and delicate texture.
Green JellyA refreshing cold dish made from mung bean starch, served chilled and dressed with spicy vinegar sauce.
Taro CakeTaro cake is a steamed dessert made primarily from taro, mixed with glutinous rice flour or sticky rice flour. Taro is sliced, steamed, mashed, then blended with flour, salt, oil, and seasonings. The mixture is poured into a mold and steamed until set. It has a light brown or white color and a soft, chewy texture.
Stuffed TofuDouban is a traditional dish primarily made with tofu. The preparation involves cutting tofu into blocks, hollowing out the center, and filling it with a stuffing made from minced meat, mushrooms, and other seasonings. It is then steamed or fried until fully cooked, resulting in a delicious fusion of the filling and tofu.
Pan-fried Taro CakeA Chinese snack made by pan-frying shredded taro mixed with starch and seasonings, resulting in a crispy exterior and tender interior.