Rongji Nancheng Beef House · Full Beef Banquet (Nancheng Branch)
粤菜 · ⭐ 4.0
Shop No. 61, Tangbei First Road, Nancheng Flower World
Dishes
Whole Qingyuan ChickenA whole Qingyuan chicken, gently stewed or poached to preserve its tender meat and smooth skin, served with ginger-scallion sauce or soy dipping sauce.
Five-Fingered Peach Soup BaseFive-fingered桃 root broth base, made primarily from the roots of the five-fingered桃 plant, combined with various medicinal herbs and seasonings to create a richly aromatic soup. The broth has a golden color and emits a fragrant aroma, carrying the unique scent of the five-fingered桃. During cooking, selected ingredients and herbs are simmered together, allowing them to blend fully and deliver a deeply nourishing flavor.
Ginger Oil Three DelicaciesA Chinese dish featuring pork belly, chicken thigh, and beef, steamed and seasoned with ginger oil for a rich, savory flavor.
Hand-grab Beef BonesA dish featuring beef bones slow-cooked until tender, seasoned with spices and served for hand-held eating.
Spicy Cucumber SaladCucumber salad is a home-style cold dish primarily made with cucumbers. The preparation is simple: wash the cucumbers, crush them by hand, then mix with minced garlic, chopped cilantro, and seasonings.
Boneless Crispy ChickenBoneless chicken breast marinated and deep-fried until golden and crispy, with tender and juicy meat.
Crispy Beef Tendon BallsCrispy beef tendon balls are made primarily from beef tendons, combined with pork mince and starch, hand-rolled into round shapes and fried or boiled. They have a crisp, chewy texture and are a representative snack of Cantonese cuisine.
Stir-Fried Seasonal VegetablesA quick stir-fry of fresh seasonal vegetables, preserving their crisp texture and nutrients, commonly using ingredients like bell peppers, carrots, and broccoli.
White FungusA popular edible fungus made from dried or fresh white fungus, often cooked with rock sugar and red dates to create a smooth, sweet dessert soup.
Salt-Baked SquabSalt-baked squab is a dish featuring young pigeons, marinated with salt and spices, then cooked in hot salt. The process includes cleaning, marinating, drying, and heating with coarse salt to achieve tender, juicy meat with a unique flavor.
Plump Zhanjiang OystersFresh Zhanjiang oysters, large and plump with full flesh. Simply rinsed with water, served raw to preserve their natural sweetness.
PeanutsPeanut M is a simple and popular snack made primarily from peanuts. The preparation typically involves washing and drying the peanuts, then slowly frying them in hot oil over low heat until golden and crispy. Finally, salt or other seasonings can be sprinkled on for added flavor.
Snake Gallbladder Fritillary Turtle JellyA traditional Chinese medicinal dish made with snake gallbladder, fritillary bulb, and turtle jelly, simmered slowly for its cooling and cough-relieving properties.
Steamed Fish Belly with Fermented Black BeansA Cantonese dish featuring fresh fish belly steamed with fermented black beans, garlic, and ginger for a savory, aromatic flavor.
Turtle JellyTurtle jelly is a traditional Chinese dessert made primarily from turtle shell and coptis root, supplemented with traditional Chinese medicinal herbs such as licorice, honeysuckle, and dandelion. After boiling the herbs to extract their essence, sugar is added and the mixture is cooled to form a gel-like consistency. The finished product is dark brown or black in color, with a soft and flexible texture and a slightly bitter taste that transitions into sweetness.