Rong Jie Home Cooking (Nanshan Branch)
家常菜 · ⭐ 3.8
Shop No. 85, Zhengyi Fang, Nanshan Village
Dishes
Stir-Fried Loofah with PorkA classic home-style dish made with fresh loofah and pork, stir-fried quickly for a tender and savory flavor.
Cumin Stir-Fried Beef with Garlic ShootsA flavorful Chinese dish featuring beef and garlic shoots stir-fried with cumin and spices, offering a savory and aromatic taste.
Stir-fried Beef with SkinStir-fried beef with skin is a Chinese dish featuring sliced beef with skin, quickly stir-fried with green peppers and onions, seasoned and cooked to perfection. The key is precise heat control to maintain tenderness and the unique skin texture.
Shredded Pork with Fried EggBoneless pork with fried eggs is a home-style dish made primarily from pork bones and eggs. First, the pork bones are boiled until tender and then shredded into small pieces. Next, eggs are pan-fried to make sunny-side-up eggs. Finally, the boneless pork and fried eggs are cooked together, seasoned with sauces and simmered briefly to allow the flavors to blend thoroughly.
Seasonal VegetablesSeasonal vegetables is a dish primarily made with fresh, seasonal vegetables, prepared through simple cooking methods such as stir-frying, steaming, or cold mixing, to preserve the vegetables' natural flavors and nutritional value.
Black Mushroom Stir-Fried ChickenA classic Chinese dish made by stir-frying tender chicken with black mushrooms, seasoned with garlic and ginger for a savory flavor.
Fried Pork with Hunan TofuA classic Hunan dish featuring tender pork slices stir-fried with spicy tofu, seasoned with garlic and green peppers for a bold, savory flavor.
Stir-Fried Beef with Bitter Melon and Fermented Black BeansA stir-fried dish featuring bitter melon and beef, seasoned with fermented black beans for a savory flavor.
Spicy Home-style TofuA spicy and flavorful dish made with soft tofu stir-fried in a savory sauce with chili, garlic, and ginger.
Spicy FishSpicy fish dish made with fresh fish, bean sprouts, wood ear mushrooms, and greens. Fish slices are blanched or pan-fried, then stir-fried with chili, Sichuan pepper, and doubanjiang before stewing.