Rongxiang People's Canteen (Hongguang Branch)
川菜 · ⭐ 3.7
No. 97, Annex 1, North Section 1, Guangchang Road, Hongguang Town
Dishes
Five-Spice Pork RibsA traditional Chinese dish made by slow-cooking pork ribs with five-spice powder and other seasonings until tender and flavorful.
Cook's Twice-Cooked PorkA classic Sichuan dish made by boiling pork belly and stir-frying it with vegetables and spicy seasonings, resulting in a rich, savory flavor.
Stir-Fried PotatoesA quick stir-fry dish made with potatoes, often including green peppers and garlic, known for its crisp texture and savory flavor.
Boss Chicken SlicesA dish made with chicken breast slices stir-fried quickly with vegetables, known for its tender texture and fresh taste.
Brown Sugar Glutinous Rice CakeRed sugar glutinous rice cakes are a traditional dessert made primarily from glutinous rice and brown sugar. First, the glutinous rice is steamed and then mashed into a paste to form the rice cakes. Next, brown sugar is dissolved in water and boiled into a syrup, which is poured over the rice cakes. Finally, toasted sesame seeds or crushed peanuts are sprinkled on top for added aroma.
Pot BeefA Chinese dish made by slow-cooking beef with vegetables in a clay pot until tender and flavorful.
Bok Choy and Vermicelli Stir-fryA Chinese home-style dish made with bok choy and vermicelli, stir-fried with garlic and soy sauce for a fresh, savory flavor.
Rongcheng MaoxuewangA classic Sichuan-style hot pot dish made with duck blood, bean sprouts, luncheon meat, tripe, and beef tendon, stir-fried with chili, Sichuan pepper, and fermented broad bean paste for a spicy and numbing flavor.
Lotus-Leaf Wrapped Pork RibsA traditional Chinese dish featuring pork ribs wrapped in lotus leaves and slow-cooked until tender, offering a fragrant and savory flavor.
Pot-edge CakeA thin flour cake baked against the edge of a pot, often filled with minced meat and vegetables, offering a crispy exterior and tender interior.