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Rong Ze Yuan

川菜 · ⭐ 3.8

No. 8 Guanghua Village Street

Dishes

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  Traditional Sugar Crisp

  A sweet pastry made from flour, sugar, and oil, traditionally baked to a crisp texture with a rich, sugary flavor.
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  Pot-braised Pork

  Braised 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.
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  Kung Pao Chicken

  Kung 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.
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  Spicy Chicken Slices

  A classic Sichuan cold dish made with sliced chicken breast marinated in a complex blend of spicy, sweet, sour, and savory seasonings.
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  Signature Duck

  A premium duck dish marinated and roasted to perfection, featuring crispy skin and tender meat with a signature sauce.
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  Lantern Shadow Fish Slices

  A classic Sichuan dish made with paper-thin fish slices, stir-fried with chili and Sichuan pepper for a spicy, numbing flavor. The translucent fish resembles lantern shadows.
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  Liver Oil Sea Cucumber

  A Chinese dish featuring sea cucumber cooked with liver oil, resulting in a rich, savory flavor and tender texture.
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  Chicken and Beef Soup

  A savory soup made with chicken and beef, slowly simmered to create a rich and nourishing broth.
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  Lobster Chicken Nao

  A fusion dish featuring fresh lobster and chicken, stir-fried with egg white and starch to create a tender, flavorful texture.
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  Lobster Mapo Tofu

  Lobster Mapo Tofu is a fusion dish featuring tofu, lobster, and minced beef. Tofu cubes are boiled, then stir-fried with seasoned beef, doubanjiang, Sichuan pepper powder, garlic, and ginger, simmered in water or broth, and thickened. Lobster meat is added to enhance the flavor.

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