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Rongji Rice Noodles (Lijiang Branch)

小吃面食 · ⭐ 4.3

Unit B38, 1F, Building A, Lijiang Holiday Club, No. 40, Yansha East Road, Nanpu, Luopu Street

Dishes

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  Double-Flavor Lotus Leaf Rice

  Double-flavor lotus leaf rice features chicken and shrimp fillings wrapped in lotus leaves and steamed to perfection, offering a fragrant and flavorful dish.
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  Steamed Fish Belly Rice

  Steamed fish belly served over rice, a delicate dish where the fish is gently cooked to retain its natural flavor and moisture.
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  Pork Offal Soup

  Pork offal soup is made with pork organs like liver, lungs, and intestines, simmered with pork bones or lean meat. Clean the offal, blanch to remove odor, then slow-cook with bones and season with salt.
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  Pork Offal Congee

  A savory rice porridge made with pork offal such as liver, lungs, and kidneys, commonly enjoyed as a breakfast dish in Cantonese cuisine.
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  Lean Meat Rice Noodle Roll

  A Cantonese dim sum dish made of thin rice noodles filled with tender lean pork, steamed and served with soy sauce.
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  Century Egg Porridge

  Preserved egg congee is made primarily with rice, combined with chopped preserved eggs and适量清水, slowly simmered over low heat until the rice grains are soft and the porridge thick. A small amount of salt is usually added for seasoning, and sometimes scallions or ginger threads are included to enhance the aroma.
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  Braised Pork Rice Noodles

  A Cantonese dish featuring tender braised pork served over rice noodles, seasoned with a savory-sweet sauce.
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  Secret-Recipe Beef Brisket Intestine

  Beef brisket and pork intestine slow-cooked with secret spices, resulting in tender meat and flavorful, chewy intestines.
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  Blood Sausage Rice Noodle Roll

  A Cantonese snack made with blood sausage and rice noodle rolls, steamed together and served with soy or chili sauce.
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  Egg Rice Noodle Roll

  A Cantonese dim sum dish made by steaming a thin layer of egg and starch mixture into a delicate sheet, often rolled around fillings and served with soy sauce.
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  Stir-Fried Intestines with Egg

  A Chinese dish made by stir-frying cleaned pork intestines with eggs, resulting in a savory and aromatic flavor.

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