Rongji · Thirteen Waist (Huqiang Branch)
粤菜 · ⭐ 3.7
Gate 2, 1st Floor, Huaqiang Plaza, Gaoji Street
Dishes
Sang叶 SoupA delicate dish made with fresh mulberry leaves simmered in a clear broth, offering a light and refreshing taste.
Grilled Shrimp SkewersGrilled shrimp skewers are made by threading peeled shrimp onto bamboo sticks and grilling them over charcoal with a savory marinade. The result is tender, juicy shrimp with a smoky flavor.
Cold-Marinated Fish SkinCold fish skin salad is a dish made primarily from fish skin. Clean the skin, blanch or boil it, cool, then slice or shred. Mix with garlic, green onions, cilantro, and seasonings like soy sauce, vinegar, chili oil, sesame oil, sugar, and salt.
Sweet and Sour Crispy PorkMade with pork tenderloin coated in crispy pastry and deep-fried, it features a crunchy exterior and tender interior, served with a sweet and sour sauce for a vibrant red appearance and distinctive flavor.- Lingnan Pig Kidney SoupA nourishing soup made with pig kidneys, goji berries, and red dates, slowly simmered for a fresh and savory flavor.
- Signature Scallion Oil Fresh AbaloneFresh abalone stir-fried with scallions and sesame oil, delivering a rich aroma and tender texture.
Charcoal-Grilled Pork ShankA dish made by marinating pork shank and grilling it over charcoal, resulting in a crispy exterior and tender, flavorful meat.
Beef BrisketBeef brisket is primarily made from the rib section of beef, slow-cooked to perfection. The meat is tender with a slight chewiness from its connective tissues, making it ideal for slow cooking to bring out rich flavors. It is typically cooked with spices and vegetables until tender and flavorful, resulting in a rich and savory broth.
Boneless Boiled Pork TrotterA Cantonese cold dish made from boneless pork trotters, boiled until tender and served chilled with ginger-scallion sauce.
Bok Choy Stir-fried with BeefA Cantonese dish featuring tender beef slices stir-fried quickly with bok choy and savory sauces, resulting in a flavorful and aromatic meal.
Braised Chicken with Shark's FinBraised chicken with shark's fin made from chicken and dried fish maw, slowly stewed. Chicken is high-quality local chicken, and fish maw is dried fish bladder, tender in texture and rich in collagen. The soup is rich and savory.
Scallion Oil Knife-Sliced NoodlesScallion oil knife-cut noodles feature hand-cut noodles tossed with fragrant scallion oil and a touch of seasoning. The thick, even noodles are chewy, while the scallion oil is slowly simmered from green onions and vegetable oil for rich aroma.
Stir-Fried Bok Choy with GarlicStir-fried bok choy with garlic is a home-style vegetable dish made by quickly cooking washed bok choy with minced garlic. After blanching or stir-frying directly, the garlic is sautéed first, then mixed evenly with the bok choy and seasoned before serving.
Black Bean Sauce Goose IntestinesA Cantonese dish featuring fresh goose intestines stir-fried with black bean sauce, garlic, and ginger, offering a crisp texture and rich umami flavor.
Tangerine Peel Pork TrotterA Cantonese dish featuring pork trotters slow-cooked with dried tangerine peel, resulting in tender meat infused with citrus aroma.- Tangerine Peel Bird's Nest DuckA rich stew of duck, tangerine peel, and bird's nest, slow-cooked to perfection for a savory, aromatic dish.
Tangerine Peel Pork RibsChen Pi Bone is a dish featuring pork ribs as the main ingredient. After blanching, the ribs are simmered with dried tangerine peel to absorb its aroma. Soy sauce and sugar are typically added during cooking, then slowly braised until tender.- Tangerine Peel Turtle JellyA cooling dessert made from turtle shell, poria, honeysuckle, and tangerine peel, known for its refreshing taste and health benefits.
- Aged Beef OffalA dish made with beef offal such as tripe, intestines, and lungs, slow-cooked with spices like star anise and cinnamon for a rich, savory flavor.