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Ren Chu (Xinghui Liangjiang Art & Commercial Center Branch)

川菜 · ⭐ 4.8

No. 6, Middle Section of Huangshan Avenue, Liangjiang Xingfu Plaza, N37 Lyra Building, L1 Floor (Above Starbucks)

Dishes

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  Ren Chef's Signature Large Peanuts

  A premium large peanut dish marinated in a secret sauce and slowly simmered for rich flavor and satisfying texture.
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  Renxi Shrimp Dumpling Imperial

  Renxi Shrimp Dumpling Imperial features fresh large shrimp mixed with a small amount of pork filling, hand-rolled and steamed. The wrapper is thin and elastic, translucent when cooked, with a tender, juicy filling that highlights the natural sweetness of shrimp.
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  Gingered Taro Leaf Salad

  A refreshing salad made from fresh taro leaves dressed with ginger, garlic, and light seasoning.
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  Dry-Braised Bream

  A Chinese dish featuring bream fish simmered in a savory sauce until the broth thickens, resulting in tender, flavorful fish with a rich aroma.
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  Almond Tofu

  Almond tofu is a traditional Chinese dessert made primarily from almond powder, milk, and sugar. The preparation involves mixing almond powder with milk until smooth, adding an appropriate amount of sugar for flavoring, then chilling to allow it to solidify. Finally, it is cut into small pieces for serving.
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  Plum Blossom Bamboo Shoot Dumplings

  Made with platycodon root and bamboo shoots, these dumplings are handcrafted with a filling of crisp bamboo shoots and slightly bitter, sweet-tasting platycodon. Steamed to preserve natural flavors, they offer a light, fresh taste.
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  Spicy麻石岐乳鸽

  Fresh Shiqi squab pigeon marinated, deep-fried, and stir-fried with Sichuan pepper and chili for a spicy, aromatic flavor.
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  Shenjing Roast Goose

  Deep Well Roast Goose is a traditional famous dish made from black-brown geese. For preparation, a medium-sized black-brown goose is selected, marinated and then roasted over charcoal until the skin turns golden and crispy while the meat remains tender and juicy. The whole goose is carved into pieces and served on the table, accompanied by a specially prepared sauce for a unique flavor.
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  Braised Abalone and Free-range Chicken in Clay Pot

  A dish combining fresh abalone and tender free-range chicken, slow-braised in a clay pot to preserve natural flavors and deliver a rich, savory taste.
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  Purple Gold Sauce Steamed Chicken Feet

  Chicken feet are blanched, then marinated with Zijin sauce and steamed until tender. The Zijin sauce is a blend of various seasonings that gives the chicken feet a unique flavor.
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  Red Rice Noodle Roll

  Hongmi chang is a sausage-like food made primarily from red rice. The rice is ground into flour, mixed with water to form a paste, and steamed inside sausage casings. A small amount of starch or edible oil may be added during preparation to enhance texture. The finished product is red or pink, soft and chewy with elasticity.
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  Old Chongqing White-Cut Chicken

  A classic Sichuan dish featuring poached chicken chilled and sliced, then dressed with chili oil, Sichuan pepper oil, and garlic sauce—deliciously tender, spicy, and fragrant.
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  Huo Xiang Qiao Ke Fish

  Fresh snakehead fish steamed with ho香 (aromatic herb), resulting in tender meat and a fragrant, savory flavor.
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  Honey-glazed Barbecue Pork

  Honey-glazed barbecued pork is a traditional dish made from pork. Choose pork shoulder or belly, coat it with a marinade made from honey, light soy sauce, and five-spice powder, and marinate for several hours. Then roast slowly in an oven or over charcoal until the surface turns golden brown and the meat becomes tender and sweet.
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  Wild Rice and Abalone in Abalone Sauce

  Fresh abalone is slow-cooked with wild rice in a rich abalone sauce, resulting in a tender, flavorful dish with a luxurious texture.
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  Tangerine Peel Red Bean Paste

  Chen Pi Red Bean Paste is a traditional dessert made primarily from red beans and aged tangerine peel. The red beans are slowly cooked until soft and tender, absorbing the unique aroma of the Chen Pi, resulting in a smooth texture with a subtle citrus fragrance. The preparation typically involves soaking the red beans beforehand, then simmering them together with Chen Pi, and finally adding an appropriate amount of sugar until the mixture reaches a paste-like consistency.
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  Spicy Pepper Beef Tongue

  A Sichuan dish featuring tender beef tongue stir-fried with green peppers and spicy Sichuan peppercorns, delivering a bold, numbingly spicy flavor.
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  Chicken Tofu Pudding

  A Chinese dish made from minced chicken and eggs, steamed to a silky texture resembling tofu, with a savory and delicate flavor.
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  Sage and Chervil Dumplings

  Sage and chervil dumplings are made with fresh sage and chervil filling wrapped in handmade dough and steamed. The filling is fragrant and tender, offering a distinctive herbal flavor.

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