Rongsheng Signature Stir-Fry Pot (Guangxiao Road Branch)
Cantonese cuisine · ⭐ 3.8
No. 62 Guangxiao Road (near Zhongshan Sixth Road)
Dragon Mate tips
If you are traveling in China to visit Guangzhou, Dragon Mate users do not strongly recommend this restaurant. If you enjoy exploring, you can still try it and see what you find. This restaurant is located at No. 62 Guangxiao Road (near Zhongshan Sixth Road). It is a Cantonese cuisine place, and the flavors are light (fresh/sweet/clean). Dragon Mate recommends you try: XO Sauce Stir-fried Green Beans, Nine-Processed Tangerine Peel Pork Ribs, Stir-fried Eel in Clay Pot.
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: Guangzhou
- Category: Cantonese cuisine
- Rating: 3.8
- Address: No. 62 Guangxiao Road (near Zhongshan Sixth Road)
- Popular dishes: XO Sauce Stir-fried Green Beans, Nine-Processed Tangerine Peel Pork Ribs, Stir-fried Eel in Clay Pot, Stir-Fried Beef Heart with Sauce, Stir-fried Beef with Sauce
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Dishes
XO Sauce Stir-fried Green BeansGreen beans stir-fried with XO sauce, garlic, and chili, resulting in a fresh, slightly spicy flavor with crisp tender beans and rich sauce aroma.
Nine-Processed Tangerine Peel Pork RibsA Cantonese dish featuring pork ribs braised with nine-processed tangerine peel, resulting in a sweet-sour flavor and aromatic citrus notes.
Stir-fried Eel in Clay PotFresh eel stir-fried with garlic, ginger, and chili in a clay pot, resulting in tender meat and rich sauce.
Stir-Fried Beef Heart with SauceA Cantonese dish featuring beef heart stir-fried in a hot wok with garlic, ginger, and chili, delivering a savory and aromatic flavor.
Stir-fried Beef with SauceStir-fried beef in Cantonese style, using beef brisket or tendon slices with onions, green peppers, and garlic, cooked rapidly in a clay pot or wok with soy sauce, oyster sauce, and light soy sauce to enhance aroma and tenderness.
Stir-Fried Bullfrog with SauceStir-fried bullfrog is a dish featuring bullfrog as the main ingredient, typically cooked with garlic, ginger, chili, and other seasonings in a clay pot using soy sauce and cooking wine, then quickly stir-fried over high heat to create a unique aroma and crispy flavor.
Stir-Fried Chicken with SauceA Cantonese specialty featuring fresh chicken stir-fried in a clay pot with garlic, ginger, and sauce, delivering a rich, savory flavor.
Stir-fried Blood SausageStir-fried pig intestines is a Cantonese dish where cleaned intestines are sliced, marinated with ginger, garlic, and soy sauce, then quickly stir-fried to achieve a slightly charred surface that locks in juices for a crisp texture.
Beef Brisket with Rice Noodle RollBeef brisket stewed until tender, served with silky rice noodle rolls, both cooked together to absorb rich sauce flavors.
Special Pan-Fried NoodlesA Chinese dish made by pan-frying hand-made noodles with eggs, scallions, and minced meat, resulting in a crispy exterior and soft, chewy interior.
Perilla-Style Long BeansPerilla-Style Long Beans is a Cantonese dish featuring long beans stir-fried quickly with perilla leaves. The beans are blanched and then cooked with perilla, preserving a crisp texture and highlighting the herb's fresh aroma. Seasoned primarily with salty-savory notes and a hint of spiciness, it offers a refreshing and distinctive flavor.
Shrimp Paste Stir-fried Water SpinachA Cantonese dish featuring water spinach stir-fried with shrimp paste, delivering a savory and aromatic flavor.
Shunde Fish PorridgeA traditional Cantonese dish from Shunde, made by simmering shredded fish and rice into a smooth, savory porridge, often enhanced with ginger and scallions.