Ronghe Memory · Folk Treasures (Shiling Branch)
川菜 · ⭐ 4.0
No. 608, Linglong Road, Annex No. 1
Dishes
Braised Brain with Cold JellyA Sichuan dish featuring brain and cold jelly, simmered in a spicy sauce for a rich, savory flavor.
Big Knife Pork MeatDa Dao Bai Rou is a cold dish made primarily from fresh pork belly. The pork is boiled until tender, sliced thinly, arranged on a plate, and then drizzled with a specially prepared sauce. The cooking process emphasizes precise temperature control to ensure the meat remains tender and not greasy.
Lotus-Scented Duck in Bamboo BasketA delicacy featuring tender duck wrapped in lotus leaves and steamed in a bamboo basket, offering a fragrant and savory experience.
Oil-Poured Tribute FishA dish featuring fresh tribute fish steamed and topped with hot oil, seasoned with scallions, ginger, garlic, soy sauce, and vinegar for a savory aroma.
Spicy Fish HeadSpicy Fish Head is a Hunan-style dish made with fresh fish head simmered in a spicy sauce of chili, fermented soybean paste, and aromatics. It features a rich, fiery flavor and tender fish meat.
Stone Pot Health EggA nutritious dish made with eggs and vegetables, slowly cooked in a stone pot for a tender texture and balanced flavor.
Crispy Pancake Braised PorkA traditional Chinese dish featuring slow-braised pork served with crispy flatbread, creating a harmonious blend of tender meat and crunchy texture.
Huo Xiang Steamed Sea BassFresh sea bass steamed with hoixiang herb, resulting in a delicate and aromatic 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.
Mama's Torn ChickenA spicy cold dish made by tearing chicken legs after braising, served with a special sauce for a rich and tender flavor.