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Rongcheng BBQ Shop (Xingsha Fourth District Branch)

烧烤 · ⭐ 3.8

No. 42, San Yi Road

Dishes

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  Braised Shrimp

  Stewed shrimp is a dish made with fresh shrimp, blanched and then slowly cooked in a seasoned broth. The broth is typically made from soy sauce, spices like star anise, cinnamon, Sichuan pepper, and ginger, infusing the shrimp with rich aroma.
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  Spicy Clams

  Fresh clams stir-fried with garlic, chili, and spices, resulting in a savory and slightly spicy dish.
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  Tender Signature Spiced Dried Tofu

  Tender Signature Spiced Dried Tofu uses high-quality white dried tofu made from soybeans as the main ingredient. The tofu is sliced evenly, then slowly braised in a special master stock containing star anise, cinnamon, bay leaves, Sichuan pepper, soy sauce, etc., to absorb flavor. After braising, it is drained and lightly fried at low temperature until the surface is slightly crispy while the interior remains tender. The finished dish has a glossy reddish-brown color, a texture that is crispy outside and tender inside, with a rich braised aroma.
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  Huai Shan Pork Rice Porridge

  A nourishing rice porridge made with fresh Huai Shan, lean pork, and rice, simmered until creamy and flavorful.
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  Grilled Pork Ribs

  Roasted pork cartilage is a dish primarily made with pork cartilage. To prepare it, the pork cartilage is first marinated to absorb flavor, then placed on a grill and slowly roasted over moderate heat until the surface turns golden and slightly charred. During roasting, the fat from the pork cartilage drips down, releasing an enticing aroma that makes one's mouth water.
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  Grilled Leeks

  Grilled leeks are a simple and delicious snack, primarily made with fresh leeks. The preparation involves washing the leeks, draining them thoroughly, placing them on a grill, brushing them with适量 oil, and roasting until they become soft and retain their bright green color. Finally, sprinkle with适量 salt and seasonings.
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  Butter

  Beef tallow is a fat extracted by rendering cattle fat tissue. Main ingredients are beef suet or flank fat. The fat is cut into pieces, slowly cooked in a pot to melt and separate impurities, then filtered for pure beef tallow. Commonly used to enhance flavor in cooking or as a base for hot pot broth.
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  Pork Belly Wrapped in Lettuce

  Lettuce-wrapped pork belly is a dish made by wrapping stir-fried pork belly slices in fresh lettuce leaves. Main ingredients include pork belly, lettuce, scallions, ginger, and garlic. Pork belly slices are pan-fried or sautéed, seasoned with soy sauce, cooking wine, sugar, and other seasonings, then wrapped in lettuce leaves for serving.
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  Lamb with Red Willow Branches

  Lamb skewered on tamarisk branches and grilled over charcoal, infusing the meat with a natural woody aroma from the burning branches.
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  Preserved Meat Hot Pot

  A hot pot dish featuring preserved meats like sausages and bacon, simmered with vegetables and tofu in a savory broth.
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  Chengdu Stone Pot Fish

  Chengdu Stone Pot Fish is a traditional Sichuan dish made with fresh grass carp or catfish slices, bean sprouts, wood ear mushrooms, and tofu skin. The special stone pot is heated to a high temperature, then filled with a spicy red broth stir-fried with Sichuan spices like Sichuan peppercorns, dried chilies, broad bean paste, ginger, and garlic. Fish slices and vegetables are quickly cooked in the bubbling broth. The stone pot retains heat, keeping the dish hot throughout the meal, with tender fish and a rich, spicy aroma.
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  Stir-Fried Leek and Egg on Iron Plate

  A classic home-style dish made by stir-frying fresh leeks and beaten eggs on a hot iron plate, resulting in a savory and tender texture.

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