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Rongxin Chuan Xiao Guan (Hongpai Building Store)

川菜 · ⭐ 3.6

Nos. 11, 13, 15 Changyi West 1st Road

Dishes

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  Salted Soybean Curd

  A dish made from soybeans, soaked, ground, and boiled with salt for a savory, smooth texture—commonly served as a side or with rice porridge.
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  Dry Kidney Bean with Pork Slices

  A classic Sichuan dish featuring stir-fried pork belly and dried kidney beans, seasoned with fermented bean paste and aromatics for a savory, slightly spicy flavor.
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  Hand-grabbed Lobster

  A dish featuring fresh live lobsters steamed with a secret spice blend, known for its rich flavor and hands-on eating style.
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  Squirrel Fish

  Squirrel Fish is made primarily from mandarin fish, named for its bright red color and shape resembling a squirrel after cooking. The mandarin fish is deboned, scored with diagonal cuts, marinated, then deep-fried until golden and crispy. Finally, a rich sauce made by stir-frying tomato paste, sugar, and vinegar is poured over it, creating a vibrant color and a squirrel-like appearance.
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  Skewered Beef Rolls

  Skewered beef rolls made by wrapping thin slices of beef around bamboo skewers and quickly cooking them, often served with garlic and onion for a savory flavor.
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  Garlic Pork Slices

  Garlic pork is a cold dish made with fatty pork belly as the main ingredient, combined with garlic paste, soy sauce, chili oil, and other seasonings. The pork belly is boiled until tender, sliced thinly, and then drizzled with a specially prepared garlic sauce.
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  Garlic Butter Lobster

  Garlic shrimp is made with fresh shrimp and lots of garlic paste. After cleaning, the shrimp are boiled or stir-fried and seasoned with garlic, scallions, and ginger to blend the garlic aroma with the shrimp's natural flavor.
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  Sauce-Braised Egg Tofu

  A savory dish made by simmering soft tofu and eggs in a rich soy-based sauce, resulting in a tender and flavorful meal.
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  Sour Radish and Old Duck Soup

  Sour radish stewed with old duck, where the duck is blanched to remove odor and then slowly simmered with sour radish in water and seasonings for several hours until the meat is tender and the broth rich.
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  Mapo Tofu

  Mapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.

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