Da Rong He (Pujiang Store)
川菜 · ⭐ 3.9
No. 3 Gongye Avenue Upper Section
Dishes
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Home-style Twice-Cooked PorkHome-style stir-fried pork is a Chinese dish made with pork belly and vegetables like green peppers and garlic chives. Cooked pork belly is sliced, pan-fried until oil renders, then stir-fried with fermented bean paste and sweet bean sauce, followed by vegetables to absorb the savory sauce and fresh aroma.
Red StartOpening Red is a stir-fry dish made with pork, green pepper, and red pepper. Sliced pork is stir-fried with chopped green and red peppers and seasoned appropriately.
Signature Steamed ShrimpSignature steamed shrimp dish made with fresh large shrimp, garlic, ginger, scallions, and other seasonings, cooked at high temperature. The shrimp meat is firm and tender with rich aroma.
New-style MaoxuewangA modern take on the classic Sichuan dish, featuring duck blood, bean sprouts, luncheon meat, and tripe in a spicy麻辣 broth.
Sesame ChickenA Chinese dish featuring crispy chicken coated in toasted sesame seeds, offering a savory and nutty flavor.
Ronghe Crispy DuckA creative fusion dish featuring tender duck meat wrapped in crispy pastry, filled with savory ingredients like mushroom or shrimp paste, baked to perfection for a crunchy exterior and juicy interior.
Bean Sprout Meatball SoupA comforting soup made with bean sprouts and meatballs, simmered in a light broth for a fresh and nourishing dish.
Green Pepper RabbitA spicy Sichuan dish featuring tender rabbit meat stir-fried with green peppers, garlic, and ginger, delivering a bold, numbingly hot flavor.