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Rongshu Hui · Tea Lifestyle Aesthetic Space (Jinsha River East Street Branch)

特色菜 · ⭐ 4.0

No. 115 Jinshajiang East Street

Dishes

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  传统熏鱼

  传统熏鱼是一道以草鱼或青鱼为主要食材的中式菜肴，先将鱼切花刀后腌制，再经油炸至表皮酥脆，最后加入糖、醋、酱油等调料制成的卤汁焖煮入味。
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  Stewed Yellow Croaker with Handmade Rice Cake

  A traditional Chinese dish featuring fresh yellow croaker and handmade rice cake, simmered in a savory sauce until tender and flavorful.
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  Signature Small Knife Duck

  Fresh duck slices marinated in secret sauce and stir-fried quickly for a tender, aromatic dish — a classic Sichuan home-style recipe.
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  Signature Braised Pork Belly

  Signature braised pork belly is a traditional delicacy made primarily with pork belly. The pork belly is cut into cubes, first pan-fried until slightly golden, then simmered slowly with caramelized sugar, cooking wine, soy sauce, and other seasonings until the meat becomes tender and the sauce thickens.
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  Laozhi Diaolong Beef Trio

  Laozhi Diaolong Beef Trio consists of beef brisket, beef tripe, and beef tongue, marinated in a special sauce and served chilled. It features a rich, fresh flavor with a slight spiciness, highlighting the natural taste of beef.
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  Clear Soup Beef Shank

  A Chinese dish made with beef shank slowly simmered in clear broth, resulting in tender meat and a light, savory flavor.
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  Braised Eel with Single Garlic Clove

  A dish featuring whole garlic and river eel, slowly stewed with seasonings to blend garlic aroma with the eel's freshness, resulting in a rich broth.
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  Braised Divine Chicken in Clay Pot

  Sandpot Immortal Chicken is a dish made primarily with chicken, combined with ingredients such as potatoes, carrots, and mushrooms, slow-cooked in a sandpot. The chicken is cut into pieces and cooked together with the辅料 in the sandpot, adding适量 water and seasonings, then simmered over low heat until the chicken becomes tender and the broth becomes rich.
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  Fish Head Hot Pot Soup

  Hot pot fish head soup is made with fresh fish heads, ginger slices, green onions, and other ingredients, slowly simmered in a clay pot. After frying the fish head, it's cooked in water or broth over low heat for several hours to create a creamy white soup with rich flavor.
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  Braised Year-old Turtle in Red Sauce

  A premium dish featuring year-old turtle braised slowly in a rich red sauce with ham, mushrooms, and bamboo shoots, resulting in tender meat and deep flavor.
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  Honey-glazed Cherry Tomatoes

  A dish made by simmering small tomatoes in a sweet honey sauce, resulting in a tangy and sweet flavor.
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  Lime Crispy Beef

  Lime-crusted beef tenderloin features beef tenderloin marinated and coated with a thin layer of starch before being deep-fried until the exterior is crispy. A sauce made from lime juice, garlic, chili, and other seasonings is drizzled over the fried beef, creating a refreshing and tangy flavor.
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  Fish Head Buddha's Delight

  Fish head Fugue Wall is made with fresh fish head as the main ingredient, combined with abalone, sea cucumber, bird's nest, and other seafood delicacies, carefully stewed using a slow-cooking method. All ingredients are slowly steamed in a bowl over high heat for an extended period, allowing them to blend fully and deliver a rich, aromatic flavor.

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