Rongting Sichuan Restaurant
Sichuan cuisine · ⭐ 3.7
30 meters west of the intersection of Jianshe Avenue and Sizhong Road, north side of the road
Dragon Mate tips
If you are traveling in China to visit Shijiazhuang, 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 30 meters west of the intersection of Jianshe Avenue and Sizhong Road, north side of the road. It is a Sichuan cuisine place, and the flavors are spicy (numbing/spicy). Dragon Mate recommends you try: Sanyang Spicy Fish, Layered Meat Pie, Kung Pao Chicken.
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: Shijiazhuang
- Category: Sichuan cuisine
- Rating: 3.7
- Address: 30 meters west of the intersection of Jianshe Avenue and Sizhong Road, north side of the road
- Popular dishes: Sanyang Spicy Fish, Layered Meat Pie, Kung Pao Chicken, Sichuan-style Boiled Pork Slices, Crispy Fried Pork
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Dishes
Sanyang Spicy FishFresh carp is stir-fried with vegetables and seasoned with chili and Sichuan peppercorns, creating a spicy and numbing flavor.
Layered Meat PieLayered pork pie is a traditional Chinese pastry made with a filling of minced pork and a dough made from flour. The dough is layered to enclose the meat filling, then pan-fried until golden brown on both sides, resulting in a crispy exterior and tender, juicy interior.
Kung Pao ChickenKung 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.
Sichuan-style Boiled Pork SlicesSichuan-style boiled pork slices made with tenderloin, marinated in cornstarch and egg white, then blanched with bean sprouts and cabbage, finished with hot oil and spices like chili powder and Sichuan pepper.
Crispy Fried PorkFried crispy meat is a traditional dish primarily made with pork. The pork is sliced thinly, marinated, then coated in a batter and deep-fried in hot oil until golden and crispy. The finished dish has an appealing color, tender and juicy meat, and a crunchy outer crust.
Old Preserved Meat Stir-Fried with Lo Han Bamboo ShootsA traditional dish featuring preserved meat and tender bamboo shoots stir-fried together for a savory, rustic flavor.
Rongfu Twice-Cooked PorkA classic Sichuan dish featuring pork belly stir-fried with vegetables and spicy sauce, known for its rich aroma and bold flavor.
Shrimp and Three-Diced VegetablesA Chinese dish made with shrimp, chicken, and diced vegetables, stir-fried for a fresh and savory taste.
Crab Roe TofuCrab Roe Tofu is a traditional delicacy featuring tender tofu and crab roe as its main ingredients. The preparation involves cutting the tofu into pieces, then stewing it together with fragrant crab roe, delicate crab meat, and appropriate seasonings until the tofu absorbs the rich flavors and the aroma of crab fills the air. Finally, the sauce is reduced and served in a dish, showcasing an appealing yellow-and-white color combination.
Crispy Fried MeatballsFried meatballs made from pork or beef, mixed with scallions, ginger, egg, and starch, then deep-fried until golden and crispy.