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Rose Garden Restaurant (Lantian Branch)

特色菜 · ⭐ 3.4

No. 20, West Section of Beihuan Road

Dishes

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  Cumin Stir-Fried Pork Slices

  A dish of stir-fried pork slices seasoned with cumin and spices, often served with vegetables.
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  Pickled Vegetables

  Side dishes usually consist of seasonal vegetables, pickled foods, or cooked meats, simply seasoned and arranged on the plate for serving. Fresh ingredients and a refreshing taste make them an excellent appetizer for the table.
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  Yangzhou Fried Rice

  A classic Chinese fried rice dish made with rice, eggs, shrimp, ham, peas, and carrots, stir-fried to perfection for a flavorful and colorful meal.
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  Lemon Chrysanthemum Fish

  Fresh fish fillets are steamed and served with lemon slices and chrysanthemum petals, offering a refreshing and tangy flavor.
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  Stewed Lamb

  Stewed mutton with ginger, scallions, and cooking wine, slowly simmered until tender with rich broth. Carrots and potatoes can be added as accompaniments.
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  Grilled Chicken Wings

  Roast chicken wings is a dish primarily made with chicken wings. The preparation typically involves marinating the wings and then slow-roasting them on a grill at an appropriate temperature until golden and crispy on the outside, with a fragrant crust and tender, juicy meat inside.
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  Crispy Glutinous Rice with Fermented Rice Wine

  A sweet dessert made from glutinous rice fermented with rice wine, resulting in a crispy exterior and soft, fragrant interior.
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  Lantian Hege Noodles

  Lantian Hele is a traditional noodle made primarily from buckwheat flour. The dough is pressed through a Hele press into strands, then boiled and served with lamb soup, garlic paste, chili oil, and vinegar.
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  Spicy Sour Fish in Golden Soup

  Black fish with sour cabbage in golden soup, featuring black fish slices marinated and stewed with pickled cabbage, ginger, garlic, then seasoned with a special golden broth for tender fish and rich flavor.
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  Bold Maoxuewang

  Bàoduì Máo Xuè Wàng is a Sichuan-style dish primarily made with duck blood, beef tripe, mung bean sprouts, luncheon meat, and tofu skin. After blanching and stir-frying the ingredients, they are simmered in rich broth until boiling, then seasoned with chili peppers and Sichuan peppercorns. The recipe uses generous amounts of chili and Sichuan pepper to highlight its spicy and numbing flavor profile.

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