Rong Xia Guan (Beijing Ginza Taikou Branch)
江浙菜 · ⭐ 4.4
B1 Floor, Tower A, Beijing Yintai Center, No. 2 Jianguomenwai Avenue
Dishes
East China Sea Three FreshDonghai Three Fresh is a seafood dish featuring shrimp, sea cucumber, and abalone, simmered in clear or rich broth with ginger to enhance flavor while preserving freshness.
Braised Large Yellow CroakerHome-style braised yellow croaker is a dish made with fresh yellow croaker as the main ingredient, accompanied by辅料 such as green onions, ginger, and garlic. The fish is pan-fried until golden brown on both sides, then simmered in water. Seasonings like soy sauce, cooking wine, and sugar are added during cooking to infuse flavor into the fish and create a rich, savory broth.
Braised Bamboo Shoot SkinHome-braised bamboo shoot skins is a dish made primarily from dried bamboo shoot skins. After soaking and cutting, they are simmered with pork belly, mushrooms, scallions, ginger, soy sauce, cooking wine, and sugar until flavorful. The dish has a glossy red color, soft bamboo skins, and rich meat aroma.
Shredded Crab Noodle BowlXiaoguan碎蟹捞面 features handmade noodles with minced crab meat, egg, and greens. Toss cooked noodles with sauce, add crab and vegetables, then pour hot broth or sauce to serve.
Signature Salt-brined TofuSignature brine tofu made from fresh soybeans, delicately coagulated with brine for a smooth, tender texture. Sliced and soaked in special brine water to enhance firmness and elasticity, then garnished with scallions and cilantro to highlight its natural freshness.
Clam and Noodles Stir-fryClam and bean thread noodles stir-fry is a dish featuring clams and bean threads. Cleaned clams are cooked with bean threads in water or broth over medium-low heat until the noodles are soft and the clams are flavorful, then seasoned.
Noodles with浇头Noodles made by hand and pounded, served with a pre-seasoned sauce. The noodles are chewy and elastic, while the sauce typically includes meat, vegetables, or seafood like beef, chicken, shrimp, or greens, stir-fried or simmered and poured over the noodles for rich flavor.
Braised Mixed Fish from DonghaiStewed mixed fish from the East China Sea features various fish species caught in the East China Sea. After cleaning and marinating, the fish are pan-fried until golden brown on both sides, then simmered with soy sauce, sugar, cooking wine, and ginger to create tender, flavorful fish.
Crispy Skin PigeonCrispy-skinned squab is a delicacy made primarily from young pigeons. After marinating, the birds are coated with a special crispy skin solution and then roasted. The finished dish features a crispy outer skin and tender, juicy meat with an aromatic fragrance.
Honey-glazed Sweet PotatoHoney-glazed sweet potatoes is a sweet dish made primarily from sweet potatoes. Peel and cut the potatoes, then simmer with honey and water over low heat until soft and the sauce thickens, allowing the potatoes to absorb the honey's sweetness.
Steamed Crab in WineSteamed crab is a cold dish made from fresh crabs marinated in a brine of yellow wine, soy sauce, sugar, ginger slices, and scallions for several hours to absorb the flavors.
Crispy Golden HairtailGolden crispy eel is made from fresh eel, marinated and coated with starch or flour, then deep-fried until golden and crunchy. The dish has an appealing color and a tender, juicy interior.
Braised Pork Chop with Dried Bamboo ShootsPork chops are braised with dried bamboo shoots. Pork chops are first pan-fried until golden, then simmered slowly with rehydrated bamboo shoots and seasonings to infuse flavor into the meat and allow the shoots to absorb the broth.