Rong Bao
Sichuan cuisine · ⭐ 4.2
Room 205, 2nd Floor, The Ritz-Carlton Beijing, No. 83 Jianguo Road
Dragon Mate tips
If you are traveling in China to visit Beijing, this restaurant is worth a stop for great food. This restaurant is located at Room 205, 2nd Floor, The Ritz-Carlton Beijing, No. 83 Jianguo Road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Cold Tapioca Noodles, Braised Chicken with Tofu Pudding, Meigancai Huangqiao Burnt Cake.
If you cannot eat spicy food, use Dragon Mate to say “no spicy” before ordering, and tell the staff clearly.
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: Beijing
- Category: Sichuan cuisine
- Rating: 4.2
- Address: Room 205, 2nd Floor, The Ritz-Carlton Beijing, No. 83 Jianguo Road
- Popular dishes: Cold Tapioca Noodles, Braised Chicken with Tofu Pudding, Meigancai Huangqiao Burnt Cake, Stir-Fried Liver and Kidney, Hot-Flamed Rock Carp
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Dishes
Cold Tapioca NoodlesCold jelly is a starch-based dish, commonly made from mung bean, pea, or sweet potato starch. Mixed with water and boiled, it solidifies into transparent or semi-transparent blocks when cooled, then cut into strips or cubes and mixed with seasonings.
Braised Chicken with Tofu PuddingXiaomi豆 Chicken Tofu is a dish made with chicken and soft tofu. Chicken cubes are cooked with tofu, adding small sweet beans for texture, then slowly stewed with seasoning until flavorful. The broth is clear, the chicken tender, and the tofu smooth.
Meigancai Huangqiao Burnt CakePlum blossom dried vegetable Huangqiao baked flatbread is made with flour as the skin and filled mainly with dried mustard greens and pork, processed through kneading, rolling, stuffing, and baking. The outer crust is crispy while the filling is savory and rich.
Stir-Fried Liver and KidneyStir-fried liver and kidneys is a Chinese dish featuring pork liver and kidneys, with green and red peppers. The ingredients are blanched, then quickly stir-fried with葱姜蒜 and chili for a tender texture.
Hot-Flamed Rock CarpHot-Flamed Rock Carp is a Sichuan dish made with rock carp and spices such as chili and Sichuan pepper, using the hot blanching technique. The fish meat is tender with a spicy and fragrant flavor.
Hot-Flamed FishHot-oil fish is a dish made with fresh fish, blanched or steamed and then topped with hot oil and seasonings. Main ingredients include fish, scallions, ginger, garlic, and chili, which are heated to enhance aroma and make the fish tender and flavorful.
Steamed Stone Crab豆腐 with Spicy Bean CurdMapo tofu is made with soft tofu and minced beef or pork, stir-fried with doubanjiang, chili powder, and Sichuan peppercorns. Fresh stone crab is shelled to extract crab meat and roe, which are then cooked with tofu to infuse it with rich, savory flavor.
Mushroom Yibin Pickled Mustard Seed Pork BunA steamed bun filled with pork, mushrooms, and Yibin pickled mustard greens, seasoned and mixed together, then topped with a special sauce for a rich flavor.
Sichuan Pepper FishBamboo pepper fish is made with fresh fish and seasoned with bamboo pepper, ginger, garlic, and green onions. The fish is marinated, then pan-fried or steamed, and topped with a sauce of bamboo pepper, chili, and doubanjiang to absorb its unique numbing aroma and spiciness.
Peach Ice JellyHoney peach ice jelly is a cold dessert made with ice jelly and fresh honey peaches. Ice jelly is made by boiling凉粉草 or仙草, then cooling it to solidify. Peeled and diced honey peaches are mixed with the ice jelly, sweetened with sugar syrup or honey, and served chilled.
Mapo Shrimp with Yibin NoodlesMapo Shrimp with Yibin Noodles is a Sichuan dish, mainly made with shrimp, chili, Sichuan pepper, and Yibin noodles. The shrimp is stir-fried and combined with special seasonings and noodles for a spicy and fragrant flavor.