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Da Rong He (Majia Garden Branch)

川菜 · ⭐ 4.4

No. 7 Majia Huayuan Road (next to Jinxī Garden Hotel)

Dishes

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  Signature Steamed Shrimp

  Signature steamed shrimp dish made with fresh large shrimp, garlic, ginger, scallions, and other seasonings, cooked at high temperature. The shrimp meat is firm and tender with rich aroma.
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  Signature Charcoal-Grilled Pork

  Premium pork belly marinated in a secret sauce and grilled over charcoal until tender and flavorful.
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  Signature Sesame Chicken

  Signature sesame chicken features tender chicken marinated and deep-fried until crispy, then coated with toasted sesame seeds. The juicy meat is perfectly complemented by the crunchy sesame layer.
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  Roasted Tomato Stewed Beef Brisket

  Beef brisket simmered with roasted tomatoes, creating a rich, savory dish with tender meat and tangy sauce.
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  Tomato Fish Slices

  A Chinese dish featuring tender fish slices stir-fried with tomatoes, offering a sweet and sour flavor.
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  Hollow Corn Tortilla

  A hollow corn tortilla is a type of flatbread made primarily from cornmeal, prepared by mixing dough, rolling it thin, and cooking on a griddle until both sides are lightly golden, forming a hollow center. It has a crispy exterior and soft interior with a unique texture.
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  Coarse Grain Sticky Pork Ribs

  Pork ribs marinated and steamed with coarse grains and sticky rice, resulting in tender, flavorful meat with a unique texture.
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  Sauce-Braised Cabbage

  A Sichuan-style dish made by stir-frying tender cabbage with fermented black beans, garlic, and ginger for a savory, aromatic flavor.
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  Golden Soup Health Pot

  A nourishing pot dish made with golden broth and health-promoting ingredients like goji berries, Chinese yam, and chicken, simmered slowly for rich flavor and wellness.
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  Golden Soup Wellness Pot

  A nourishing pot dish with a golden broth made from chicken and pork bones, simmered with chicken, mushrooms, and tofu for a healthy, savory meal.
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  Green Pepper Mao Xue Wang

  Green pepper Maoxuewang is a Sichuan dish featuring tripe, duck blood, bean sprouts, and tofu skin, stir-fried with green peppers, garlic, ginger, and doubanjiang. Ingredients are blanched or boiled first, then mixed with seasoned stir-fry and simmered in broth.
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  Pan-Seared Turbot

  After cleaning, the turbot is marinated with salt and cooking wine, then pan-fried in a little oil until golden brown on both sides, creating a crispy skin and tender flesh.

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