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Rongshutou Food (Zhonghua Plaza Branch)

粤菜 · ⭐ 3.9

No. 7 Fumei Li, Dongchang South Street

Dishes

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  Five-Willow Fried Egg

  Five Willow Fried Egg is a Chinese dish featuring eggs as the main ingredient. Eggs are beaten and seasoned, then deep-fried until golden and crispy, forming a crunchy outer layer resembling willow branches. It's typically served with scallion strips, ginger threads, garlic, and carrot shavings for a colorful 'Five Willow' effect.
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  Stir-fried Pig Intestines

  Zi Zi Pig Intestine is a Cantonese dish featuring pig intestines as the main ingredient, accompanied by辅料 such as garlic slices, ginger slices, and green onion segments, cooked rapidly at high heat. After thorough cleaning, the pig intestines are combined with seasonings and placed in a hot pan; the intense heat from the pan bottom quickly cooks the ingredients while locking in their juices, creating a unique aroma.
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  Shredded Cabbage

  Shredded cabbage is a home-style dish primarily made with cabbage. The preparation involves tearing the cabbage by hand into pieces, then stir-frying it quickly with garlic, chili, and other seasonings at high heat to preserve its crisp and tender texture.
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  Braised Fish with Tofu Skin

  A Cantonese dish featuring fish and tofu skin simmered in a savory sauce, resulting in tender meat and rich flavor.
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  Boneless Sichuan Fish in Sour Cabbage Sauce

  A spicy and sour fish dish made with boneless fish fillets, fermented cabbage, and traditional Sichuan spices.
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  Chili and Fermented Black Bean Stir-fried Water Spinach

  A stir-fried dish of water spinach with chili and fermented black bean, known for its fresh texture and savory flavor.
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  Sichuan Boiled Beef

  Sichuan-style boiled beef is a dish made primarily with beef, paired with vegetables such as bean sprouts and cabbage, prepared by high-heat stir-frying followed by boiling. Thinly sliced beef is first stir-fried at high heat to lock in its juices, then simmered with broth and vegetables until tender, preserving the beef's fresh and tender texture.
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  Sichuan Boiled Fish

  Sichuan-style boiled fish is a dish primarily made with fish meat and garnished with bean sprouts, greens, and other vegetables. The fish is sliced thinly, marinated with egg white and starch, then cooked together with the vegetables in a rich broth. Finally, hot oil is poured over it, and spices such as Sichuan peppercorns and chili peppers are sprinkled on top.
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  Stir-fried Intestines

  A stir-fried dish made with pork intestines and vegetables, known for its spicy and aromatic flavor.
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  Minced Meat Stir-Fried Green Beans and Eggplant

  Minced meat stir-fried green beans and eggplant is a Chinese home-style dish made with minced meat, green beans, and eggplant. It has a fresh and fragrant taste with well-balanced ingredients.
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  Cabbage and Egg Stir-fry

  A simple dish made with cabbage and eggs, stir-fried until tender and flavorful.
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  Preserved Radish Stir-Fried with Eggs

  A traditional Chinese home-style dish made by stir-frying preserved radish and eggs together, resulting in a savory and slightly sweet flavor with a satisfying texture.
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  Broccoli Stir-Fried with Squid

  Fresh broccoli and squid quickly stir-fried for a crisp, tender dish with balanced flavors.
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  Spicy Stir-fried Fish Bladder

  A spicy stir-fry dish made with fish bladder and chili peppers, known for its crisp texture and bold flavor.
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  Sour Cabbage Fish

  Suancai Yu is a dish primarily made with fish meat and pickled cabbage. The fish is sliced and paired with marinated pickled cabbage, along with seasonings such as ginger slices and garlic paste. After cooking, the fish becomes tender, the pickled cabbage offers a tangy aroma, and the broth becomes rich and flavorful.
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  Fish-Flavored Eggplant

  Fish-Flavored Eggplant is a Chinese dish primarily made with eggplant. The eggplant is sliced into strips, then fried or pan-fried, and stir-fried with ingredients such as green onions, ginger, garlic, and doubanjiang (fermented broad bean paste). A fish-flavor sauce is prepared using sugar, vinegar, soy sauce, and cooking wine, allowing the eggplant to fully absorb the rich flavors.

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