Close

Xiang Rong Fu · Roast Duck · Home-Style Cuisine (Ma Jia Bu Lu Branch)

北京菜 · ⭐ 4.2

Building 29, Zone 1, Xima Chang Nanli, Majiapu Road, Xiluoyuan Subdistrict (400 meters north of Gongyi Bridge, east side of the road)

Dishes

• 

  Kung Pao Chicken

  Kung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
• 

  Yangzhou Lion's Head Meatballs

  Yangzhou Lion's Head is a dish primarily made with pork. The pork, with a balanced mix of fat and lean meat, is minced and mixed with scallion and ginger water, egg white, starch, and other seasonings until well blended. The mixture is then shaped into large meatballs and slowly stewed in water or broth until fully cooked. The result is tender, flavorful meatballs with a rich taste.
• 

  Crispy Roast Duck

  Peking duck is made from Beijing ducks, processed through slaughtering, gutting, inflation, hooking, skin blowing, sugar water coating, drying, then roasted in a special挂炉 with fruit wood fire. The skin is crispy, meat tender, and color bright red.
• 

  Maoxuewang

  Maoxuewang is a specialty dish from Chongqing, primarily made with duck blood, soybean sprouts, eel slices, beef tripe, and black ox tripe. The ingredients are cooked in a spicy red oil broth seasoned with chili peppers, Sichuan peppercorns, and other spices, then finished by pouring hot oil over the top.
• 

  Steamed Sea Bream

  Steamed Mandarin Fish is a dish made primarily with Mandarin fish. To prepare it, the cleaned fish is placed in a steamer and seasoned with scallions, ginger, and other spices. It is steamed until the fish is fully cooked, preserving the fresh and tender texture of the fish meat.
• 

  Steamed Sturgeon

  Steamed sturgeon is a dish made with fresh sturgeon, seasoned with ginger slices and scallions, and steamed to preserve its natural flavor.
• 

  Fried Shrimp Balls

  Fried shrimp balls are made from fresh shrimp meat, deveined and minced, then mixed with seasonings, shaped into balls, coated in flour or starch, and deep-fried until golden and crispy. The exterior is crunchy while the inside remains tender and chewy.
• 

  Braised Taro in Clay Pot

  Pot-bellied clay pot taro is a dish featuring Lishui taro as the main ingredient. The taro is cubed, placed in a clay pot with broth or water, and slowly stewed until soft and flavorful. It's often paired with thin slices of pork or cured meat for aroma, and seasoned lightly with salt or soy sauce.
• 

  Garlic Butter Scallops

  Garlic mussels are made with fresh mussels, garlic, ginger, and other ingredients, steamed or pan-fried. The mussels are tender, fragrant with garlic, and rich in flavor.
• 

  Blueberry Yam

  Blueberry yam is a dessert made primarily from yam and blueberry sauce. The preparation typically involves steaming the yam until tender, mashing it into a paste, mixing in an appropriate amount of sugar to taste, shaping it into desired forms, and finally drizzling with blueberry sauce for both decoration and flavor.
• 

  Rongfu Large Cold Dish

  Rongfu large plate cold dish is a mixed salad featuring various cooked ingredients such as shredded chicken, tofu skin, cucumber, carrot, and wood ear mushrooms, sliced or shredded and tossed with seasonings like soy sauce, vinegar, sesame oil, garlic, and chili oil.
• 

  Fish Head with Flatbread

  Fish head with flatbread is a delicacy made from fresh fish head, paired with烙饼 (flatbread), scallions, ginger, and garlic, carefully prepared. The fish head is stewed until tender and flavorful, with a rich broth. The flatbread absorbs the savory broth, making it even more delicious.

Reviews

• hyper_almond
  The duck was sooo good — skin was super crispy and the meat was tender, and the sauce made it all come together. Honestly couldn't stop eating it. Also got the taro clay pot which was crazy creamy and flavorful, portion was huge too so definitely worth it. Place was clean, tablecloths and dishes all looked nice, super photo-friendly if you're into that. Servers were friendly and food came out quick which was a plus. Heads up though, it was packed on the weekend — come on a weekday if you don't wanna deal with the crowd. Will probably be back!