Rong Ji (Changlong Branch)
粤菜 · ⭐ 3.9
No. 151 Xingnan Avenue
Dishes
Five-Fingered桃 SoupFive-fingered桃 soup features five-fingered桃 as the main ingredient, simmered with chicken, pork bones, or ribs. Five-fingered桃 is a traditional Chinese herb with a unique aroma, commonly used in soups. It's cooked slowly for hours to create a rich, flavorful broth.
Braised Pork Trotter with FlavorA savory dish made by slow-cooking pork trotters with soy sauce, sugar, and spices until tender and flavorful.
Ginger Oil-Infused Nansha Sea DuckFresh duck meat is slowly infused with ginger and sesame oil, resulting in tender, aromatic meat with a subtle spiciness and rich flavor.
Spicy Pork Intestines Stir-fryDry Pot Pig Intestines is a dish primarily made with pig intestines, stir-fried with various spices and vegetables. First, the intestines are thoroughly cleaned and cut into segments, then stir-fried together with seasonings until golden and crispy. Finally, seasoning ingredients are added and stirred evenly to create a dish that is fragrant and rich in texture.
Signature Braised GooseA premium goose dish braised with secret sauce and aromatic spices, resulting in tender, flavorful meat.
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.
Salt-Baked Goose FeetA dish featuring goose feet cooked in salt, resulting in a tender and savory flavor.
Braised Squab with Soy SauceBraised squab is a traditional dish featuring squab as the main ingredient. After marinating, the squab is braised to achieve a golden, crispy skin and tender, juicy meat, complemented by a specially prepared braising sauce that delivers a rich aroma.
Steamed MalagaoA traditional Chinese steamed dessert made from glutinous rice flour and sugar, known for its soft and sweet texture.
Yangshan Delicacy ChickenA Cantonese dish featuring tender chicken stewed with ginger and scallions, highlighting the natural flavor of the meat.
Shunde Fragrant Pan-Fried Boiled Large Head FishShunde Fragrant Pan-Fried Boiled Large Head Fish is a Cantonese dish made with large head fish from reservoirs, seasoned with spices and ingredients, then pan-fried and stewed. The fish meat is tender and rich in flavor.
Shunde Fish SashimiFresh carp or grass carp is thinly sliced and served with ginger, scallions, and crushed peanuts, typically dipped in soy sauce or mustard for a delicate, fresh taste.
Lemongrass-Baked SquabLemongrass-Baked Squab features tender squab marinated with lemongrass and spices, then slow-baked to perfection for a fragrant, savory dish.