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Rong Yi · Sichuan Flavor (Kaidi Yunshang Store)

Sichuan cuisine · ⭐ 4.7

No. 890 Yuncheng West Road, 5th Floor, CapitaMall Yunshang

Dishes

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  Spicy Chicken with Chili Sauce

  Spicy chicken is a dish made primarily from chicken, seasoned with chili peppers, Sichuan peppercorns, scallions, ginger, garlic, and other spices. The chicken is boiled until tender, then shredded and drizzled with a specially prepared spicy and numbing sauce. Finally, it is garnished with crushed peanuts and cilantro.
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  Kung Pao Jasmine Shrimp Balls

  Kung 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.
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  Sichuan-style Garlic Chili Chicken 2.0

  A spicy and aromatic dish made with chicken, garlic, and dried chili peppers, stir-fried to perfection for a bold, savory flavor.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Osmanthus Cake

  Osmanthus cake is a traditional dessert made primarily from glutinous rice flour and osmanthus flowers. The ingredients are mixed together and steamed during preparation, resulting in a fragrant aroma of osmanthus and a soft, sticky texture.
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  Rongyi Sichuan Cold Noodles

  Handmade noodles with fresh vegetables and spicy chili sauce, a refreshing cold dish from Sichuan cuisine.
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  Banyan-Style Squirrel Fish

  Banyan-Style Squirrel Fish is a classic dish with a unique shape. It primarily uses a whole fresh grass carp or mandarin fish. After deboning, the fish is scored with dense cross-hatch cuts, marinated, coated in starch, and deep-fried until golden and crispy, resembling a squirrel. Finally, a sweet and sour sauce made from ketchup, sugar, and vinegar is quickly poured over it, creating a sizzling sound. The dish features a crispy exterior, tender interior, bright red color, and a balanced sweet-and-sour flavor.
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  Rongyi Tengjiao Fish

  Fresh carp is simmered with vegetables and a special Sichuan pepper oil, delivering a bold, numbingly spicy flavor.
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  Sea Cucumber and Green Vegetable Soup

  Sea Cucumber and Green Vegetable Soup is a thickened soup primarily made with rehydrated sea cucumber and seasonal green vegetables (such as bok choy, spinach, or chrysanthemum greens). The sea cucumber is sliced or diced, and the vegetables are chopped. The soup base, typically chicken or clear broth, is brought to a boil. The sea cucumber is added and simmered until tender, followed by the chopped greens for a brief cook. The soup is then lightly thickened with a starch slurry to achieve a translucent, velvety consistency. It is usually seasoned simply with salt and a touch of white pepper to highlight the natural flavors of the ingredients. The dish is characterized by its clear appearance, tender sea cucumber, crisp greens, and smooth broth.
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  Soul Lard Fried Rice

  A fragrant fried rice dish made with lard, eggs, and scallions, known for its rich aroma and comforting taste.
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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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  Spicy Shrimp and Frog

  A spicy stir-fry dish featuring fresh shrimp and frog meat, seasoned with chili, Sichuan pepper, and aromatics for a bold, fiery flavor.
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  Plum-Flavored Cherry Tomatoes

  Plum-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.
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  Sour Beef Soup

  Sour Soup Beef is a dish primarily made with beef rolls,辅料 including enoki mushrooms and yellow chili pepper sauce. The preparation involves boiling the enoki mushrooms and placing them at the bottom of a bowl, then stir-frying the yellow chili pepper sauce, adding broth or water, and cooking the beef rolls until done. Finally, the entire mixture with its sauce is poured into the bowl lined with enoki mushrooms.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Devil Pepper Chicken

  Spicy chicken dish made with devil pepper and Sichuan peppercorns, delivering intense heat and numbing flavor.

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