Close

Rong Ji Braised Meat

小吃快餐 · ⭐ 3.6

Nancaiyuan Bus Terminal

Dishes

• 

  Five-Spice Edamame

  Five-spice edamame is a dish made primarily with fresh edamame, cooked with spices such as star anise, cassia bark, Sichuan pepper, and bay leaves. The edamame should be soaked beforehand and then boiled until tender, followed by seasoning with the spices to allow it to absorb the flavors. The finished dish has a bright green color, a soft and chewy texture, and a rich aroma.
• 

  Five-Spice Braised Chicken Feet

  Five-spice chicken feet is a dish made with chicken feet as the main ingredient, seasoned with star anise, cassia bark, bay leaves, Sichuan pepper, and cloves, then simmered slowly in a spiced broth after blanching.
• 

  Rongji Red Stewed Lamb Spine

  Rongji's Red-braised Lamb Spine features lamb spine as the main ingredient, seasoned with scallions, ginger, garlic, star anise, cinnamon, and other spices. After blanching, it's slowly stewed with doubanjiang, light soy sauce, and dark soy sauce. The dish has a bright red broth, tender meat, and fragrant bone marrow.
• 

  Rongji Braised Pork Head Meat

  Rongji's braised pork head meat uses pork head as the main ingredient, processed through blanching, boiling, and braising with various spices and seasonings to infuse flavor, then sliced and served. The dish has a bright red color, tender texture, and rich taste.
• 

  Spicy Stir-Fried Snails

  Spicy stir-fried snails is a dish primarily made with snails as the main ingredient. Typically, the snails are cleaned and then stir-fried together with chili peppers, ginger, garlic, and scallions. During preparation, it's essential to remove the snail's internal organs and thoroughly wash them to ensure a fresh and clean taste. Finally, seasonings such as soy sauce, cooking wine, and salt are added to enhance the rich flavor.
• 

  Crispy Duck

  香酥鸭 is a dish primarily made with duck, typically using a plump and tender duck that is marinated and then deep-fried until the skin becomes crispy. The preparation involves cleaning the duck thoroughly, seasoning it with spices to infuse flavor, and then frying it in hot oil until golden and crisp, forming a hard crust on the outside while keeping the inner meat juicy and tender.
• 

  Spicy Rabbit Heads

  Spicy rabbit heads are a dish made primarily from rabbit heads, blanched and then stewed or stir-fried with chili peppers, Sichuan peppercorns, and other spices. The rabbit heads are cleaned thoroughly and fully infused with flavor, resulting in a soft, richly flavored dish.
• 

  Spicy Crawfish

  Spicy crayfish is made primarily from crayfish, cooked with a variety of spices including chili peppers and Sichuan peppercorns. It has a bright red color, rich aroma, tender shrimp meat, and a bold spicy and numbing flavor that is deeply loved by diners.
• 

  Spicy Duck Heads

  Spicy duck heads is a dish primarily made with duck heads, which are blanched and then stir-fried or stewed with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste), allowing the ingredients to fully absorb the spicy and numbing flavors.

Reviews