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Rongyue Lou

特色菜 · ⭐ 4.7

Rongyue Building Hotel, Tianshengqiao Avenue, Yongyang Town

Dishes

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  Eight Treasures Fish Head King

  Eight Treasures Fish Head King features a fresh fish head stewed with eight premium ingredients such as abalone, sea cucumber, shark fin, scallop, dried mushroom, ham, shrimp, and quail egg, resulting in a rich and savory broth.
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  Bamboo Shoots and Freshwater Clam Stew

  A dish of bamboo shoots and freshwater clams stewed together, featuring a delicate balance of freshness and richness.
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  Beijing Fruit Wood Roast Duck

  Beijing fruit wood roasted duck uses high-quality Beijing duck, marinated and roasted over fruit wood charcoal. Crispy skin, tender meat, unique flavor.
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  Spiced Roasted Lamb Ribs

  Spiced roasted lamb ribs made with a blend of spices, grilled to perfection for a flavorful and aromatic dish.
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  Hand-Sucking Tiger Skin Chicken Feet

  Hand-Sucking Tiger Skin Chicken Feet is a classic Chinese braised snack. The main ingredient is chicken feet. During preparation, the chicken feet are first cleaned, trimmed, and blanched. The key step is deep-frying, where the feet are fried until the skin turns golden and wrinkled, creating a texture resembling tiger skin. Subsequently, the fried chicken feet are simmered for a long time in a special braising liquid, allowing the flavors to fully penetrate. The finished product has a bright red color, wrinkled tiger-skin-like appearance, a soft, gelatinous texture that easily separates from the bone, and is rich in collagen with a strong braised aroma. It is typically eaten by hand, sucking on the flavorful morsels.
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  Huainan Wang Dianlu Doupi

  A traditional Chinese dish made from soybean skin set with brine, seasoned with scallions, garlic, and soy sauce for a rich, savory flavor.
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  Sour Fish in Hunan Style

  A Hunan-style dish featuring fresh carp or catfish cooked with fermented vegetables, chili, and spices, delivering a bold sour-spicy flavor.
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  Fried Taro

  A Chinese snack made by frying taro slices until golden and crispy, with a soft interior.
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  Stone Pot Braised Lipu Taro in Sauce

  This dish primarily uses taro from Lipu, Guangxi. The peeled and cubed taro is cooked in a preheated stone pot with a specially prepared braising sauce. The sauce is typically made from basic seasonings like soy sauce, oyster sauce, and sugar. The stone pot's sustained heat allows the taro to fully absorb the sauce, becoming soft and flavorful. The finished dish features a tender, powdery texture with a rich savory taste.
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  Mustard Shrimp Balls

  Mustard shrimp balls is a dish featuring shrimp as the main ingredient, seasoned with mustard. The preparation involves peeling the shrimp while leaving the tails intact, marinating them, then frying until golden and crispy. They are then mixed with a specially prepared mustard sauce, creating a unique taste.
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  Rongyuelou Braised Pork

  Rongyuelou Braised Pork features tender pork belly simmered in a savory sauce with soy sauce, sugar, and spices, resulting in a rich, glossy finish.
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  Pineapple Pork

  A Chinese dish featuring tender pork slices stir-fried with fresh pineapple, offering a sweet and tangy flavor.
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  Gongcai Fragrant Cake

  Gongcai香饼 is a savory dish made with shredded cabbage, minced pork, and seasonings, wrapped in dough and pan-fried until golden brown.
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  Sizzling Garlic Shrimp

  Sizzling garlic shrimp is a dish made with fresh shrimp, garlic, butter, and olive oil, cooked at high heat on a hot plate. Shrimp are deveined with tails intact, marinated in garlic, scallions, ginger, and cooking wine, then stir-fried until fully cooked, releasing a rich aroma.
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  Sizzling Garlic Shrimp

  Sizzling garlic shrimp is a dish made with fresh shrimp, garlic, butter or oil, cooked on a hot iron plate. The shrimp are placed on the heated plate, then stir-fried with garlic, salt, and seasonings to absorb the rich aroma of garlic and fat, resulting in tender and chewy texture.

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