Chengdu Furong Hotel · Rongguo Restaurant · Sichuan Cuisine · Fish Fresh · Zhushan Zhen
川菜 · ⭐ 4.2
No. 99, Guo Jie Lou
Dishes
Braised SquabSquab is made from young pigeons that have not yet fully grown. After slaughter, plucking, and cleaning, the meat is prepared through marinating, roasting, or stewing. The main ingredient is squab, often enhanced with seasonings such as ginger, scallions, and cooking wine.
Braised Dish PlatterA mixed braised dish composed of various braised ingredients, including braised tofu, braised eggs, and braised pork ears. Each ingredient is carefully selected and prepared before being slowly simmered in a specially crafted braising sauce until fully infused with flavor. Finally, the braised ingredients are sliced and arranged on a plate to create a colorful and diverse platter.
Silent RabbitSour Rabbit is a dish made primarily with rabbit meat. The meat is cut into pieces, blanched to remove odor, then stir-fried with chili, Sichuan pepper, ginger, and garlic. No talking during cooking gives it the name 'Silent Rabbit,' emphasizing focus and precise heat control.
Bamboo Tripe Stir-fried with Free-range EggsA dish made by stir-frying fresh bamboo tripe and free-range eggs, resulting in a flavorful and satisfying meal.
Bamboo Mushroom Tofu SoupA delicate soup made with bamboo mushrooms and soft tofu, simmered in broth for a fresh and smooth flavor.
Old Chengdu Chicken SaladA Sichuan-style cold dish made with tender chicken legs tossed in a spicy, garlicky dressing with chili oil and Sichuan pepper for a bold, numbing flavor.