Close

Park Hyatt Shenzhen · Rongge Chinese Restaurant · Cantonese Delicacies

Cantonese cuisine · ⭐ 4.8

L Floor, Shenzhen Park Hyatt Hotel, Yitian Road

Dishes

• 

  Braised Pork Belly

  Braised pork belly is a dish made with fatty pork belly. After blanching to remove odor, it's simmered slowly with caramel color, soy sauce, and cooking wine until tender, then reduced to a glossy finish. The dish has a bright red color and is rich but not greasy.
• 

  Mother's Pressure-Cooker Roasted Young Pigeon

  Young pigeon marinated and slow-cooked in a rice cooker for tender, flavorful meat.
• 

  Mountain Pig Char Siu

  Made from mountain-raised pork marinated and roasted to perfection, this dish offers tender, juicy meat with a sweet-savory glaze.
• 

  Signature Cod Fish Char Siu Pastry

  Crispy outer layer with a filling of cod and char siu, steamed to perfection.
• 

  Sea Urchin Stone Pot Homemade Black Tofu

  Fresh sea urchin and homemade black tofu are slowly stewed in a stone pot. The black tofu, made from black beans, has a smooth texture and pairs with the sweet freshness of sea urchin for a unique flavor.
• 

  Clear Chicken Soup with New Zealand Blue Abalone

  Fresh blue abalone from New Zealand is gently poached in clear chicken broth, preserving its tender texture and natural sweetness.
• 

  Zhanjiang Steamed Chicken

  Zhanjiang white-cut chicken uses fresh chicken, blanched and quickly cooled to keep the meat tender and firm. Local free-range chicken is typically used, sliced and served with ginger-scallion dipping sauce.
• 

  Braised Sea Cucumber in Cantonese Style

  A Cantonese dish featuring sea cucumber braised with dried scallops and ham in a savory-sweet sauce.
• 

  Flame-Grilled Beef Short Ribs in Bamboo Tube with Purple Basil

  Beef short ribs marinated and cooked in bamboo tubes, finished with a flaming presentation. Infused with purple basil for aromatic depth.
• 

  Crispy Roasted Iberian Pork

  A premium Iberian pork dish, marinated and roasted to perfection, featuring a crispy skin and tender meat.
• 

  Yinghong No.9 Midnight Guardian Bird's Nest Pudding

  Made with Yinghong No. 9 black tea base, blended with bird's nest and milk, slowly simmered. Smooth texture with harmonized tea and dairy aroma, subtly sweet.
• 

  Mushroom Sauce Tossed Qingyuan Chicken

  Sliced Qingyuan chicken tossed in a rich mushroom sauce, served with fresh vegetables for a delicate and savory dish.
• 

  Spicy Wine-Steamed Abalone

  Cleaned flower snails are cooked with chili, ginger slices, and garlic in a pot. Add yellow wine, soy sauce, sugar, and water, then simmer until the snails are flavorful and the sauce thickens.
• 

  Sour Soup Steamed松叶蟹 with Egg Foam

  Steamed松叶crab with egg foam in sour soup, a delicately balanced dish combining tender crab meat and silky egg foam in a tangy broth.
• 

  Golden Herb Clay Pot Baked North River Guizhou Carp

  Fresh North River carp is delicately cooked with golden herb in a clay pot, resulting in tender fish and rich aroma.
• 

  Fresh Shrimp Noble Rice Soup

  Fresh shrimp noble rice soup features succulent shrimp and fragrant rice simmered in a savory broth, creating a rich and satisfying dish.
• 

  Fresh Shrimp Empress Fragrant Herb Rice

  Fresh large shrimp paired with fragrant scallions and cilantro, steamed together with rice. Delicate texture and rich aroma, highlighting the natural fusion of seafood and herbs.
• 

  Yellow Cherry Foie Gras with Layered Silver Thread Pastry

  Yellow cherry foie gras paired with layered silver thread pastry, featuring fresh yellow cherries and smooth foie gras spread, served with handmade multi-layered flaky pastry. The foie gras is gently cooked for a silky texture, complementing the sweet-tart cherries and crisp, delicate layers of the golden pastry.

Reviews