Rong Le Yuan
川菜 · ⭐ 4.2
No. 29, Wenshuyuan Street
Dishes
Peking Duck ShredsA Chinese dish made with duck meat, stir-fried in a special Peking sauce and served with scallions and steamed buns or pancakes.
Mixed Seafood StewMixed Seafood Stew is a dish made with various seafood, vegetables, and seasonings simmered together. Main ingredients include shrimp, crab, fish slices, and shellfish, with a fresh and rich broth.
Pot-braised PorkBraised pork in a jar is a traditional dish made primarily with fatty pork belly, which is marinated, simmered, and then slowly stewed in a clay pot. To prepare it, the pork belly is cut into pieces, seasoned with soy sauce, cooking wine, and spices, along with scallions and ginger, placed in the jar, water is added, the jar is sealed, and then gently simmered over low heat until the meat becomes tender and fully infused with flavor.
Spicy Beef and Ox Tripe Slices夫妻肺片 is a traditional Sichuan dish made primarily from beef lungs and beef tongue, seasoned with chili oil, Sichuan pepper powder, and other spices. The ingredients are first braised, then sliced and mixed with the seasonings, finally garnished with chopped green onions and sesame seeds.
Kung Pao ChickenKung Pao Chicken is a dish made primarily with chicken, stir-fried with辅料 such as peanuts, scallions, ginger, garlic, and dried chili peppers. The chicken is cut into cubes, marinated, then quickly stir-fried with fried peanuts and seasonings to create a dish with a bright red color and tender, flavorful texture.
Chicken and Matsutake Mushroom SoupSongrong Chicken Bean Flower is a soup featuring chicken and songrong mushroom. Chicken mince mixed with egg white forms delicate chicken bean flower, while sliced songrong mushrooms are stewed together to create a rich broth. Precise heat control ensures tender chicken bean flower and aromatic mushrooms.
Sichuan Boiled BeefSichuan-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.
Stove-Baked Butterfly ShrimpStove-baked butterfly shrimp is a dish made with fresh butterfly shrimp and seasonings, quickly cooked in a stone pot. The shrimp is tender and has a rich flavor.
Immortal DuckA dish made by slow-cooking duck with spices and seasonings until tender, often including peanuts and mushrooms for added flavor.
Stir-fried Liver and KidneyLiver and kidney stir-fry is a dish primarily made with pig liver and pig kidneys. The preparation involves slicing the liver and kidneys, marinating them with seasonings, then quickly stir-frying them together with vegetables until fully cooked, resulting in a fresh aroma and tender texture.
Garlic Pork RibsA Chinese dish made with pork ribs marinated in garlic, soy sauce, and seasonings, then pan-fried or grilled for a savory, aromatic flavor.
Huo Xiang Earth EelA dish made with fresh eel and Ho Xiang herb, stir-fried to bring out a fragrant, savory flavor.
Snowflake Chicken NaoA delicate dish made from minced chicken mixed with egg white and starch, steamed to a fluffy, snow-like texture.
Mapo TofuMapo Tofu is a traditional dish made primarily with tofu, seasoned with minced meat and doubanjiang (fermented broad bean paste). First, cut the tofu into cubes, then stir-fry the minced meat and doubanjiang. Add the tofu cubes and gently stir-fry until well-seasoned, then reduce the sauce to finish.